From the recipe collection
Hamon Bulakenya
A refrigerated home-style Bulacan holiday ham: pork shoulder is dry-cured overnight, gently braised in pineapple and spices, then glazed until lacquered.
- Prep time
- 30 min plus curing
- Cook time
- 2 hr
- Yield
- 8–10
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Ingredients
Tick ingredients as you prepare.
Method
- Mix salt and brown sugar and rub it evenly over the pork. Place in a covered non-reactive container and refrigerate 12–24 hours.
- Rinse the surface briefly and pat dry; this is a flavour cure, not a shelf-stable preservation process.
- Place pork in a snug pot with pineapple juice, soy sauce, garlic, bay leaves, peppercorns, and enough water to come three-quarters up the meat.
- Bring to a simmer, cover partly, and cook very gently 1.5–2 hours, turning every 30 minutes, until tender and at least 71°C at the centre.
- Lift out the pork and rest 15 minutes. Strain 2 cups of cooking liquid into a wide pan.
- Add pineapple and extra brown sugar and boil until reduced to a glossy syrup that coats a spoon.
- Brush the pork with glaze and bake at 220°C or broil briefly, watching closely, until caramelized.
- Rest 10 minutes before slicing across the grain.
- Serve warm or cold and refrigerate within two hours.