Pork Adobo is one of the most popular filipino dish cooked with soy sauce, vinegar, garlic, bay leaf and peppercorns. There are so many versions of Adobo depending on the regions. Over the years, there are more and more twists in cooking pork adobo. One of which is adding pineapples.
Pork Adobo with Pineapple
This recipe is just like the traditional Pork Adobo, but with a twist. Instead of adding sugar (like some are doing to give a sweet, savory taste to adobo, pineapple chunks with syrup are added to the recipe. My version of pork adobo is quite simple. The main ingredients are the meat, soy sauce, vinegar and garlic. That’s it! But if you want to make something different, try adding pineapples to bring your pork adobo to a whole new level.
What is the best part to use for Pork Adobo
For me, pork belly is the best part of pork to use in Adobo. It is easy and fast to cook unlike other parts. Although it may deem unhealthy because of the fat, pork belly is quite perfect when it comes to adobo. You will find it melting in your mouth.
Another good part for pork Adobo is pork shoulder. Since it is tender and with enough fat, this can be easy to stew and will give the right texture for the adobo.
How to Cook Pork Adobo with Pineapple
Cooking pork adobo with pineapple starts with marination. In my simple version of Adobo, I don’t usually marinate my meat. I just cook it right away, but more of slow-cooking. I use low heat to simmer the meat until it is tender. Meanwhile, marinating can make your meat flavor’s deeper.
Next step is searing. Some may find that it’s unnecessary to sear the meat but it is an important step. Why? The method of searing locks in the flavor that the meat got during the marination. The browning also add flavor to the dish especially if it is cooked in the same pan.
The seared meat is then sauteed together with onion and garlic. The marinade plus some more water to cook the meat until tender. I usually use low medium heat to cook adobo. If the meat is still hard while the sauce is already dried up, just add more water.
Once the meat is tender, the remaining ingredients are added like pineapple chunks and bay leaf. It is then simmered for a few minutes until the sauce is reduced.
Pork Adobo with Pineapple
If you are looking to make Pork Adobo with Pineapple then this Pork Adobo with Pineapple recipe will show you how to cook Pork Adobo with Pineapple with simple and easy way. This is the best Pork Adobo with Pineapple recipe and if you follow the steps as per the recipe, you will get the best Pork Adobo with Pineapple you ever tasted
Pork Adobo with PineappleCourse: PorkCuisine: Filipino
1 kg. Pork Belly (cut into serving size)
1 cup pineapple syrup
1 cup pineapple chunks
1 medium onion (chopped)
6 cloves garlic (minced)
½ cup soy sauce
1/3 cup vinegar
½ teaspoon ground black pepper
1 teaspoon whole peppercorns
2-3 pieces bay leaf
1 cup water (adjust as needed)
- In a bowl, combine pork belly, pineapple syrup (separated from the canned pineapple chunks), soy sauce and ground black pepper. Mix well until fully combined. Then, marinate for at least 1 hour.
- After marinating, separate the pork belly from the marinade. Sear the pork belly until light brown. The searing adds flavor to the dish. After searing, set aside.
- In the same pan, add a little bit of oil for sauteing. Saute’ the onion until translucent. Add garlic and saute’ for a minute. Then, add the seared pork and saute’ for a minute.
- Add the whole peppercorn, bay leaf and the reserved marinade. Add water to cook the pork belly. Cover and let it simmer in medium heat until the pork belly is tender.
- Once the pork belly is tender (check by poking with fork), add the vinegar and pineapple chunks. DO NOT STIR, to avoid the “raw” taste of the vinegar. Let it boil for at least 3 minutes before stirring.
- After a few minutes, stir to combine the additional ingredients. Cover again and simmer for another 5 minutes or until the sauce is reduced.
- Once cooked, remove form heat. Serve with hot rice.
Watch how to cook Pork Adobo with Pineapple
- You can use other pork part. In this recipe, I used pork belly but you can use pork shoulder or pigue.
- After adding the vinegar, DO NOT STIR to avoid the “raw” taste of the vinegar.
- When the sauce dried up while the pork is still not tender, add more water as needed.
- The sauce depends on how you want your pork adobo would be. I want it somehow dry or “nagmamantika” so I cook it until the sauce is totally dried up.