Adobong Baboy with Pineapple

Adobong Baboy with Pineapples is a delightful twist on Adobong Baboy, by adding pineapple juice and pineapple tidbits along with its natural ingredients pork belly, garlic, onion, pepper, bay leaves, soy sauce and vinegar. This fusion of tender pork, tangy pineapples, and aromatic spices creates a mouthwatering dish that is sure to satisfy your cravings. Whether you’re a fan of traditional adobo or looking to try something new, this adobong baboy with pineapples is a perfect combination of flavors that will leave you wanting more

Adobong Baboy with Pineapple

Ingredients:

• 1 kilo pork belly (cut into smaller pieces)
• 1 can (227 g) pineapple tidbits
• 6 cloves of garlic (minced)
• 1 medium onion (sliced)
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground black pepper
• 2 – 3 dried bay leaves
• 1/2 cup soy sauce
• 1/3 cup vinegar
• 1 cup water (adjust as needed)

Directions:

1. Wash and prepare the pork belly. Slice them into smaller pieces. Transfer them to a heated pot. Saute for a few minutes until light brown. Wait for the natural oils to render.
2. Add the chopped garlic and onions. Saute for a few minutes until fragrant.
3. Add the syrup of the pineapple chunks. Then, add the soy sauce, whole peppercorns, dried bay leaves, and ground black pepper. Mix and saute well for a few minutes.
4. Add a cup of water. Cover the pot and let this simmer for 30 – 45 minutes until the pork is tender. Do a fork test to check if the pork is soft.
5. Then, pour the vinegar but do not mix immediately. Wait for 2 to 3 minutes to a allow the strong smell of the vinegar to evaporate first. Then, mix well. Add the pineapple chunks and then toss gently. Cover the pot again and let this cook until the sauce is reduced. Stir from time to time.
6. Once the sauce had dried up and is almost all oils, the dish is ready. Turn the heat off.
7. Transfer the pork adobo with pineapple chunks to a serving plate. Enjoy this with a big bowl of hot steaming rice. Yum!

What is Adobo?

Adobo is a popular Filipino dish known for its savory and tangy flavors. It is a cooking technique where meat, typically pork or chicken, is marinated and simmered in a mixture of vinegar, soy sauce, garlic, and spices. The dish is characterized by its rich and flavorful sauce that coats the tender meat, making it a staple in Filipino cuisine.

Adobo is a traditional Filipino dish that holds a significant place in the culinary history and culture of the Philippines. Its origins can be traced back to pre-colonial times when early Filipino tribes utilized vinegar, salt, and spices as a means of preserving meat and seafood in the tropical climate.

The word “adobo” itself is derived from the Spanish term “adobar,” which means “marinade” or “sauce.” The Spanish colonizers encountered the cooking technique and adapted it to their own culinary practices. They introduced the use of soy sauce, which was not native to the Philippines but became an essential ingredient in Filipino adobo.

Adobo comes in various regional variations, each with its own unique twist and ingredients. While the classic combination of soy sauce and vinegar is the most basic seasonings of the adobo, this dish can still be prepared differently. Some of the most common types of adobo includes the classic adobo, adobo sa gata and adobo sa atsuete.

Among the adobo varieties, the best adobo for me is the version made special by pineapple. Pineapples can add a unique and delightful flavor to adobo. When added to the dish, pineapples provide a subtle sweetness and tanginess that complement the savory flavors of the meat and the rich sauce.

Adobong Baboy with Pineapple

Adobong Baboy is one of the easiest and most economical dish we can cook. Aside from its flexibility on the main ingredient, you can also make an adobo with the two main condiments you can find in the kitchen. The most unique and nakakaawang version of adobo I made so far was my adobo fried rice without ulam, because no money (HAHA).

During times with extra budget, I always make sure to make my adobo extra special. And my magic trick is to add pineapple chunks or pineapple tidbits. Luckily, we do not need to open a pineapple since these tidbits are already ready to use in can or in packs.

What I love about adding pineapples to my adobo is the unique sweetness and sourness brought by the pineapples. This adds a fruity twist to our classic adobo, making much more enjoyable to eat. Depending on my mood, I sometimes add red chilies on this version of adobo since I have the pineapples to balance out the spicyness. This nagmamantikang adobo with pineapples is definitely my most favorite version of adobo and I’ll be sharing its recipe with you.

If you wanna know how to make pork adobo with pineapples at home, read and follow the simple steps below. Happy cooking!

How to Cook Adobong Baboy with Pineapples

Preparing some adobo with pineapple is super easy. If you have tried making the classic adobo, then this recipe will already be familiar to you.

Start with choosing your pork cuts. If you want nagmamantika dishes like me, choose the pork belly or liempo cut. Cuts like liempo will render its natural oils, making the dish extra tasty and savoury. To make the cooking easier and more manageable, cut the liempo into small slices.

Saute the pork slices into a heated oil. No need to add extra oil. The pork will initally stick to the pan for a few minutes but once oils are rendered, you can mix them to cook better. Once there are many oils rendered, let us use this oil to saute the pork in our basic aromatics.

Then, we add the seasonings. Aside from the classic soy sauce and vinegar combination, we will also be using the syrup from the pineapple tidbits. This will add some natural fruity sweet and sour flavor to our dish. To prevent the pineapples from being crushed, we will be adding them for later. So just let the pork slices simmer in the seasonings until soft and tender. Just remember not to stir it immediately once you add the vinegar. This will leave a bitter raw vinegar taste to the dish. After a few minutes, add the pineapple chunks. Toss the meat slices from time to time to prevent burning.

If you want the dish a little saucy, just wait until the sauce has almost dried up. If you want this nagmamantika like me, wait for a few more minutes until the sauce has completely been sipped in and the only left was the rendered oil.

If you want this spicy, you can freely add chopped red chilies if you like.

I love my pork adobo with pineapple tidbits partnered with a lot of hot steaming rice. You can also have this with plain pasta noodles. Yum!

Adobong Baboy with Pineapples Recipe (tagalog)

Mga Sangkap:

• 1 kilo ng liempo (hiniwa ng maliit na piraso)
• 1 lata (227 g)  pineapple tidbits
• 6 butil ng bawang (hiniwa ng maliliit)
• 1 medium na sibuyas (hiniwa)
• 1 kutsaritang buong paminta
• 1/2 kutsaritang durog na paminta
• 2 – 3 dahon ng laurel
• 1/2 tasang toyo
• 1/3 tasang suka
• 1 tasang tubig (dagdagan kung kailangan)

Paano Lutuin:

1. Hugasan at ihanda ang liempo. Hatiin ito sa mas maliit na piraso. Ilipat ang mga ito sa mainit na kawali. Igisa ang mga ito ng ilang minuto hanggang maging light brown. Hintaying lumabas ang mantika galing sa mga taba.

2. Sunod na ilagay ang mga bawang at sibuyas. Igisa ang mga ito ng ilang minuto hanggang maging mabango.

3. Ilagay ang syrup ng pineapple tidbits. Sunod na ilagay ang toyo, buong paminta, dahon ng laurel, at durog na paminta. Haluin at igisa ng ilang minuto.

4. Lagyan ang kawali ng isang tasang tubig. Takpan ito at hayaang maluto ito ng 30-45 minuto para lumambot ang baboy. Gawin ang fork test para macheck kung malambot na ito.

5. Sunod na ibuhos ang suka. Huwag muna ito haluin. Maghintay ng 2 hanggang 3 minuto hanggang mawala ang matapang na amoy ng suka saka ito haluin. Idagdag ang mga pinya at hagurin nang dahan-dahan. Takpan ulit ang kaldero at hayaang maluto hanggang umonti ang sabaw. Haluin ito paminsan-minsan para hindi masunog.

6. Kapag halos matuyo na ang sauce at halos lahat ay mantika na, ready na ito. Patayin ang apoy.

7. Ilipat ang pork adobo with pineapple tidbuts sa isang serving plate. I-enjoy ito kasama ng malaking bowl ng mainit na kanin. Yum!