Hamon Bulakenya ni Rheeza Recipe

Ka-Kitchenomics Rheeza Hernandez shares a special family recipe she’s inherited.

Categories Main Dish, Pork, Del Monte Pineapple
Preparation Time15 min.
Cooking Time1 hr.
Number of Servings 1


    • 1 kg pork, liempo, boneless, skinless
    • 2 Tbsp salt, rock
    • 4 Tbsp sugar, white
    • 1/2 tsp prague powder
    • 1 can DEL MONTE 100% Pineapple Juice with Vitamins A, C & E (240ml)
    • 1/2 cup sugar, brown
    • 1 cup beer
    • 2 pcs star anise
    • 2 Tbsp sugar, white

Cooking Tools Needed

    • Chopping Board
    • Measuring Spoon
    • Rubber Spatula
    • Mixing Bowl
    • Measuring Cups
    • Pot

Cooking Skills Needed

    • Boiling
    • Mixing
    • Simmering


1. Using a fork, prick the liempo all around to ensure the salt and sugar will be able to penetrate the meat. Set aside.

2. Mix the rock salt, sugar, and prague powder in a bowl. Rub and cover the meat with the mixture. Place in a covered container and refrigerate for 3 days.

3. After 3 days, remove the liempo from the mixture and wash the meat very well to remove the excess salt.

4. In a pot, mix DEL MONTE 100% Pineapple Juice with ACE, brown sugar, beer, and star anise. Add the drained liempo. Bring to a boil and simmer until tender.

5. Once tender, remove the liempo from the sauce and place it on a tray. Sprinkle the top with sugar, then, using a hot iron or sianse/turner, pat the meat to allow the sugar to caramelize.

Chef's Tip

If you do not have a hot iron, broil the liempo in a broiler or oven until the sugar caramelizes.


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