How to make pork hamonado

A food caterer from Binangonan sent me three pieces of pork hamonado.

I knew how to make delicious hamonado. “I knew” because I no longer remember how. I used to be my mom’s assistant. It took her two days to make one.
1. She buys the best kasim (shoulder cut), yung malambot.
2. She marinates them overnight in pineapple juice,
3. She prepares the fillings: hotdog, cheese, a slice of pork fat,
4. She rolls the pork meat with the hotdog, cheese and pork fat inside.
5. She binds them using sinulid or pisi, must be very tight or else the fillings would come off.
6. Boil for an hour, depending on your preference, you may add a little bit of sugar, salt, pepper on the marinate.
7. Let them sit in the pan to cool at room temperature
8. Remove the tali or pisi before slicing.
9. Keep in ref if you’re not going to eat it yet.

The rest of the dish stays fresh in the ref for a few more days.

Teka, am I forgetting something? I still know how to make pork hamonado pala, I just don’t like to cook this dish because no one at home is going to eat it except me and the household helps. Not worth my time and effort.