Baked Hamonada

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After cooking the Hamonada for Noche Buena last December 24, 2014, we actually had so much pata that we did not serve them all for the Noche Buena table. On the 25th, relatives came for lunch and we serve them, but this time, we took out the fat before serving. My cousin who is a diabetic should not eat them, and may eat them if he sees them, so might as well do it before serving so he wont be tempted to eat the fat.. After that, all pork recipes were kept in the refrigerator. Too much makes you feel "umay".. Besides, we had fish recipes too, so we kind of enjoyed them first, hehehe.. 

After two days in the refrigerator, it was time to reheat the Hamonada. This time, we baked them for a different look and taste. The pineapples were crunchier and the meat was better baked. Juicy on the inside, while the baked outer layer is simply yummy.  

We didn't add sauce as the flavor in the meat has retained its spicy-sweet nature. I should have baked it before serving during Noche Buena, hehehe.. but then, it was better off this way.. Recycled recipes need upgrades with less fuss. But of course, eat in moderation is always the rule..


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