Here’s an easy version of Hamonado. Who has time to thinly slice pork and make rolls for Hamonado? Not all of us do. So, here’s a hack for you. I used pork belly - it has the right amount of fat to make your hamonado moist and delicious. It is easy and comes out tasting like the real deal. Give it a try! Ingredients: 2 lbs Pork Belly, medium sliced cut into 4 inch strips Curing Mixture: 1/2 cup white sugar, 2 tsps salt and a pinch of curing salt (salitre) 1 large can of sliced pineapple, drained