Hamonadong Hubad
shared by
Ms. Melissa Banzon

INGREDIENTS:

• 1 kilo pork pigue, sliced thinly (tapa style)
• 1 cup dark brown sugar (packed) 
• 1-1/2 tsp. iodized salt 
• 6 hotdogs, sliced diagonally
• 3 whole pickles, sliced diagonally
• ¾ cup water
• 1 can (439 grams) pineapple chunks, drained (reserve syrup) 
• 1 can (25 oz) pineapple juice
• 1 onion, diced
• 3 pcs garlic, minced
• 1/2 tsp. oil

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PROCEDURE:
1. Mix ¾ cup sugar and pineapple juice. Marinate the pork to the mixture for 2 hours.
2. In a separate bowl, combine ¼ cup sugar and water then marinate the sliced pickles for an hour (drain after), set aside.
3. In a pan, deep fry the hotdogs, drain and set aside.
4. Deep fry the marinated meat and set aside (don’t overcook).
5. In another pan add oil, sauté garlic and onions.
6. Add the fried meat and add the marinade. 
7. Simmer meat in marinade for 25 minutes.
8. Add the fried hotdogs, marinated pickles, pineapple chunks & salt. Add some more sugar & salt if required.
9. Let it simmer for 10 minutes and serve.

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