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Page added on December 26, 2019

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Kuya Bong’s Kusina

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Pork Hamonado

Pork Hamonado is a Filipino dish that involves cooking the meat in pineapple juice.

It is or was a kind of food that is only served at special occasions like for Christmas. Different kind of pork cuts can be used as long as there is some fat in it.For this Pork Hamonado recipe, I used pork belly. What I like about this recipe is it is fairly simple and easy. The hardest part, for me at least, was the waiting while the meat is cooking which might take some time to get that tender melt-in-your-mouth meat, but it was definitely worth it!


  • 1 pound Pork belly - - cut into 2 inch long and about 3/4 inch thick
  • 3 cloves garlic - - crushed
  • 1/2 cup soy sauce
  • 1 cup water
  • 1 cup pineapple juice
  • 1 tablespoon brown sugar
  • 1 teaspoon pepper corn
  • 1 teaspoon salt
  • 1/2 cup pineapple chunks
  • a dash of ground pepper


  1. Place the pork belly slices in a pot or deep pan.
  2. Mix all the rest of ingredients in a bowl until well blended and salt and sugar are dissolved.
  3. Pour the liquid mixture to the pork belly and bring to boil over medium-high heat.
  4. Once it starts to boil, lower down the heat to medium-low and cover with a lid then let it simmer for 40-50 minutes or so or until the meat and fat quite literally melts in your mouth. By then, the liquids would have been reduced to a thick sauce.
  5. Serve while hot with steamed rice.

Chicken Sotanghon Soup

Try this Chicken Sotanghon Soup. A tasty and immune-boosting Filipino chicken soup with slippy cellophane noodles.  One of my all-time favorite soups is this chicken sotanghon! It is delicious, full of flavors and hearty! A complete meal all in itself. Another thing that makes this soup special is the sotanghon noodles (cellophane noodle, bean thread noodle or crystal noodle). It has a unique quality unlike other glass noodles, it is slippy! Like the noodles used for Japchae. Cellophane noodles are made from starch from either mung beans, yams, potatoes, cassava.


  • 3/4 pound chicken breast
  • 8 cups water
  • 2 tablespoons oil
  • 6 big cloves garlic - - minced finely
  • 1 medium onion - - chopped
  • 3-4 tablespoons fish sauce
  • 1/8 teaspoon ground pepper
  • chicken broth cube
  • 1-2 teaspoons achuete powder
  • 1 big carrot - - julienned
  • 3 1/2 ounces sotanghon noodles
  • 2 cups cabbage - - cut into thin strips
  • 5-6 eggs - (hard boiled)
  • 1/2 cup green onion - - chopped


  • In a large pot, boil chicken in 8 cups of water until cooked. Remove chicken from broth and cut into slices about a half inch thick. Set the chicken and broth aside.
  • In a large pot over medium-low heat, heat oil. Set about a tablespoon of minced garlic aside. Add the rest of the garlic to the oil and cook until browned. Remove fried garlic from oil and transfer to a small bowl.
  • In the same oil, add onions, garlic and cook until limp. Add the chicken, fish sauce ground pepper and cook for about 2 to 3 minutes.
  • Add chicken broth and chicken broth cube and bring to a boil.
  • In a small bowl, combine about ½ cup of the hot broth and achuete powder. Stir until achuete is dissolved. Add achuete water to the pot.
  • Add carrots and cook for about 1 to 2 minutes or until half done. Add sotanghon noodles. When noodles have slightly softened, add cabbage and cook for another 1-2 minutes or until noodles are cooked and vegetables are tender yet crisp.
  • Ladle soup into bowls and top with boiled eggs, fried garlic, and green onions. Serve while hot.



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