Key Points
- Instead of pork hock, a short cut is using pork belly.
- Besides adding natural sweetness, pineapples tenderize the meat.
- Pork hamonado is a popular and staple dish in carinderias in Rizal
- Content creator Gregson Gastar hails from Iloilo, and is a hairdresser by trade.
- He also shares how for the first time in his life, he’s truly proud of being Filipino.
With the holidays fast approaching, Kwentong Palayok catches up with Gregson Gastar, a food content creator whose signature dish is pork hamonado.
Sweet and salty and deliciously festive, pork hamonado will make an unforgettable addition to the Filipino table.
They talk about recipes, where the dish originated from, compare it to the pork hamonado of Rizal, and how it can replace the typical Chinese ham for your Noche Buena.
Filipino food is my thing. I would never have said this growing up, because it was always about fitting in the country. For the first time in my life, I could finally say that I'm proud of being a Filipino. It was hard in Australia. I never was truly bullied but it was hard to fit in. One thing that really brought a lot of people together in my community was food, is food, and that's the beauty of food. It's one thing that brings people together.Gregson Gastar, Food Content Creator based in Queensland, Australia
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