Hamonado Recipe
HAMONADO
Ingredient:
1/2 kilogram pork pigue, sliced thinly Marinade:
1/3 cup soy sauce
1/2 cup pineapple juice
1 tablespoon calamansi juice Stuffing:
1 cup carrot strips
1/2 cup sweet pickle relish
1/2 cup pineapple chunks
1/2 cup red bell pepper strips
2 tablespoons cooking oil
1 tablespoon chopped garlic
1/2 cup chopped onions
4 cups water
1/4 cup tomato sauce
3/4 cup sugar
1 tablespoon soy sauce
1/4 cup cornstarch dissolved in 1/2 cup water
2 tablespoons margarine
1 packs 6 grams AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning Procedure
Combine soy sauce, pineapple juice and calamansi juice. Add pork and marinate for 2 hours. Flip over after an hour.
Drain pork. Lay flat the pork and arrange carrots, pickles, pineapple chunks and red bell peppers. Roll stuffed pork and tie firmly with a string. Set aside.
In hot oil, sauté garlic and onions until fragrant. Add water and marinated pork rolls. Bring to a boil. Add tomato sauce, sugar, soy sauce and simmer for 30 minutes. Gradually add cornstarch mixture to thicken the sauce. Mix well. Add margarine and simmer for another minute. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Mix well before turning off the fire.
To serve: Remove pork from the sauce, untie the strings and slice according to desired thickness. Arrange in a platter and pour sauce on top.
Makes 10 slices.
SPICY KILAWIN TANIGUE
1/2 kilo tanigue fillet, cut into cubes
1/4cup white vinegar
1 tablespoon sliced ginger, crushed
1 tablespoon chopped red onions
1 tablespoon chopped green chilli (approximately 2 pieces)
1 teaspoon siling labuyo (approximately 1 piece) piece green mango, diced
1/4 cup calamansi, freshly squeezed
1 packet PAL SWEET™ Calorie Free Sweetener
1/8 teaspoon iodized salt
1/2 teaspoon ground black pepper teaspoon MSG
1 tablespoon crushed chicharon (optional)
1 teaspoon chopped spring onions
Procedure
Mix
Ingredient:
1/2 kilogram pork pigue, sliced thinly Marinade:
1/3 cup soy sauce
1/2 cup pineapple juice
1 tablespoon calamansi juice Stuffing:
1 cup carrot strips
1/2 cup sweet pickle relish
1/2 cup pineapple chunks
1/2 cup red bell pepper strips
2 tablespoons cooking oil
1 tablespoon chopped garlic
1/2 cup chopped onions
4 cups water
1/4 cup tomato sauce
3/4 cup sugar
1 tablespoon soy sauce
1/4 cup cornstarch dissolved in 1/2 cup water
2 tablespoons margarine
1 packs 6 grams AJI-SHIO Seasoning Mix with Pepper
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning Procedure
Combine soy sauce, pineapple juice and calamansi juice. Add pork and marinate for 2 hours. Flip over after an hour.
Drain pork. Lay flat the pork and arrange carrots, pickles, pineapple chunks and red bell peppers. Roll stuffed pork and tie firmly with a string. Set aside.
In hot oil, sauté garlic and onions until fragrant. Add water and marinated pork rolls. Bring to a boil. Add tomato sauce, sugar, soy sauce and simmer for 30 minutes. Gradually add cornstarch mixture to thicken the sauce. Mix well. Add margarine and simmer for another minute. Sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Mix well before turning off the fire.
To serve: Remove pork from the sauce, untie the strings and slice according to desired thickness. Arrange in a platter and pour sauce on top.
Makes 10 slices.
SPICY KILAWIN TANIGUE
1/2 kilo tanigue fillet, cut into cubes
1/4cup white vinegar
1 tablespoon sliced ginger, crushed
1 tablespoon chopped red onions
1 tablespoon chopped green chilli (approximately 2 pieces)
1 teaspoon siling labuyo (approximately 1 piece) piece green mango, diced
1/4 cup calamansi, freshly squeezed
1 packet PAL SWEET™ Calorie Free Sweetener
1/8 teaspoon iodized salt
1/2 teaspoon ground black pepper teaspoon MSG
1 tablespoon crushed chicharon (optional)
1 teaspoon chopped spring onions
Procedure
Mix