Pork Hamonado

Method

1. Pat the pork dry. Heat the oil in a wide heavy pot over medium-high heat and brown the meat in batches for 5–7 minutes per batch, leaving space so it sears rather than steams.
2. Reduce the heat to medium, add the onion, and cook for 3 minutes; add the garlic and stir for 30 seconds until fragrant without letting it scorch.
3. Return all the pork to the pot, pour in the vinegar, and let it boil undisturbed for 2 minutes before stirring to soften its raw sharpness.
4. Add the pineapple juice, soy sauce, water, bay leaves, and peppercorns, scraping up the browned fond from the base of the pot.
5. Bring to a boil, lower to a gentle simmer, cover partly, and cook until fork-tender—about 45–60 minutes for belly or 60–75 minutes for shoulder; add hot water in 1/4-cup amounts if the pan dries before the meat softens.
6. Stir in the brown sugar and simmer uncovered for 8–12 minutes until the sauce looks glossy and lightly coats a spoon; add the pineapple chunks for the final 2 minutes so they heat without turning mushy.
7. If the meat is tender but the sauce is thin, lift the pork out and reduce the liquid over medium heat; if it becomes too salty or sticky, loosen it with 2–3 tablespoons water before returning the pork.
8. Discard the bay leaves, rest for 5 minutes, scatter with scallions, and serve with steamed rice.