PORK CHOP HAMONADO
Yields 2 pcs (6 inch and 3 inch diameter) Hamonado
1 lb boneless pork, cut/slice butterfly style.
3 tbsp butter, melted
6 pcs smoked ham slices
1 cup crushed pineapple in syrup
1/2 cup brown sugar
2 cups beef/pork/chicken broth
salt and pepper
3 tbsp soy sauce
2 tbsp cornstarch
3 tbsp water
Lay butterflied meat in a clean surface.
Brush with melted butter
Season with salt and pepper
Sprinkle brown sugar and place a dollop of crushed pineapple in each piece.
Divide ham slices into each pork slices.
Add more sugar and pineapple on top of the ham.
Place pork chop pieces on top of aluminum foil slightly overlapping each piece.
Roll away from you and tuck. Repeat process until tight. Fold both ends.
Chill in the freezer for 2 to 3 hours until slightly frozen solid.
Remove from the freezer and cut into two.
Unwrap and tie the meat around using kitchen twine.
Meanwhile, combine left over pineapple and add broth.
Season with salt and pepper and set aside.
Sear pork in a very hot pan (with 3 tbsp cooking oil)
Sear all side for 6 minutes until brown.
Remove from pan and add broth to the pan.
Add pork back.
Cover and bring to a boil (4 minutes)
Uncover and reduce heat to medium.
Add remaining sugar
and continue to simmer until the sauce thickens and the inside of the pork
registers at 165 F internally,
It will take you 10 minutes uncovered.
Remove pork and transfer to a plate.
Add soy sauce to the simmering broth.
After 5 minutes add slurry (cornstarch dissolved in water)
Add back pork to the pan and glaze the pork with the thickened sauce.
Turn off heat.
Cool down and slice into 2 inch length.
Cut kitchen twine before serving.
Drizzle with sauce or serve the sauce on the side.