Pata Hamonado

Pata hamonado or Sticky Sweet Pork Hock is a type of stew where pork hocks are slowly braised in a soy sauce and pineapple juice base infused with lots of garlic. It might look similar to another Filipino dish called Patatim but this dish have a hint of freshness and tang due to the use of pineapple juice in the simmering process. This dish was named after a closely related dish called Hamon (Pineapple Glazed Pork Leg Ham) due to its similarity in some components of the dish like the use of pork leg and pineapple juice.


2 pcs small pork legs
400g sliced pineapples
1/2 cup soy sauce
3 cups pineapple juice
1 cup water
fish sauce (adjust the amount according to your liking)
2 tsp peppercorn
1 whole garlic, minced


  1. In a pot, brown garlic in oil.
  2. Add pork leg and brown on all sides.
  3. Now add all of the remaining ingredients, apart from the sliced pineapples.
  4. Bring to a boil and slowly simmer for 2 hrs.
  5. Add the pineapples then simmer for additional 15 minutes. Serve.

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No Responses

  1. I love love this dish. I prefer it when someone else cooks it for me – mas masarap! But now you’ve inspired me to try. Thanks for the recipe, will surely try it!

  2. Alex says:

    Looking at the photo just makes my mouth water. Thank you for the recipe – I can easily (and GLADLY) make it, as every ingredient is easy to find here.

  3. Michelle says:

    I think we have a pork hock or two in the freezer. Now I know just what to do!

  4. Kristy says:

    I really shouldn’t catch-up on my blog reading when I’m hungry. This looks SOOOO good Raymund! :)

  5. This ham is making me hungry. This is breakfast time but if I had this dish in front of me I’d not mind at all to eat it for breakfast. :)

  6. Nancy Jacobs says:

    Does this recipe require fresh or smoked pork hocks, looks delicious.

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