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Using pork belly for your hamonado helps reduce its cooking duration. Liempo usually takes less time to tenderize versus other cuts, like kasim or pata. If you’re preparing a big batch for your feast, you can use a pressure cooker or an Instant Pot to further simplify the process. Or you can already soften the meat a week in advance, keep it in the freezer, and then just reheat it before serving. Love pineapples? Double the amount in the recipe and add more for garnish. Your guests will be singing praises!

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