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–+ servings

Pork Adobo with Pineapple

YUMMY KITCHEN
Pork Adobo with Pineapple is a delicious twist on the classic Filipino adobo, featuring tender pork belly simmered in soy sauce, vinegar, garlic, and pineapple syrup. Sweet pineapple chunks add a refreshing balance to the savory and tangy flavors, making this comforting dish perfect for everyday family meals or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Filipino
Servings 8
Calories 520 kcal

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Large skillet or sauté pan
  • Deep pot
  • Wooden spoon or Silicone Spatula
  • Tongs

Ingredients
  

  • 1 kilogram pork belly cut into serving pieces
  • 1 cup pineapple syrup from canned pineapple
  • 1 cup pineapple chunks
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • ½ cup soy sauce
  • ⅓ cup vinegar
  • ½ teaspoon ground black pepper
  • 1 teaspoon whole peppercorns
  • 2–3 bay leaves
  • 1 cup water add more if needed

Instructions
 

  • In a bowl, combine pork belly, pineapple syrup, soy sauce, and ground black pepper. Mix well and marinate for at least 1 hour.
  • Separate the pork from the marinade and reserve the marinade.
  • Heat a little oil in a pan and sear the pork until lightly browned. Remove and set aside.
  • In the same pan, sauté the onion until translucent. Add the garlic and cook until fragrant.
  • Return the pork to the pan. Add the whole peppercorns, bay leaves, reserved marinade, and water.
  • Cover and simmer over medium heat until the pork becomes tender, adding more water if necessary.
  • Once tender, pour in the vinegar and add the pineapple chunks. Do not stir immediately. Let it boil for about 3 minutes.
  • Stir gently, then continue simmering until the sauce reaches your desired consistency.
  • Serve hot with freshly steamed rice.

Notes

  • Pork belly gives the richest flavor, but pork shoulder (kasim) also works well.
  • Do not stir immediately after adding the vinegar to avoid a raw vinegar taste.
  • Add extra water if the liquid reduces before the pork becomes tender.
  • For a richer, "nagmamantika" style adobo, continue simmering until the sauce is thick and the pork releases its natural fat.
  • Leftovers taste even better the next day as the flavors continue to develop.

Nutrition

Calories: 520kcalCarbohydrates: 13gProtein: 21gFat: 43gSaturated Fat: 16gCholesterol: 92mgPotassium: 500mgFiber: 1gSugar: 10gVitamin C: 9mgCalcium: 38mgIron: 2.2mg
Keyword Easy Adobo Recipe, Filipino Pork Adobo, Filipino Pork Recipe, Pineapple Adobo Recipe, Pork Adobo with Pineapple, Pork Belly Adobo, Sweet Pork Adobo
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