Pork & Pineapple Adobo
A humble tribute to Filipino home cooking.
Ingredients:
Pork Belly (500-600g) diced
Onion (diced) medium-sized
Garlic (finely diced), 5-6 cloves
Black pepper (crushed whole pepper corns or normal pepper if that’s all you have)
Soy sauce (approx. 50mls)
Palm sugar (1 puck, shaved or chopped)
Vinegar (approx. 20mls)
Pineapple (canned chunks)
Bay leaf
Water
Method:
Add the pork belly to a pan on high heat (the fat from the pork will be enough, no oil needed) sear the outside until brown. Turn over as needed, once browned remove from the pan and set aside. (Do this in batches as to not overcrowd the pan)
Add the diced onion, and begin to brown, as the onion softens add the garlic and black pepper. Cook until fragrant.
Add the palm sugar, allow it to dissolve and add only the pineapple juice from the can. Add in the pork belly, a bay leaf, soy sauce and top up with water - enough to just cover the pork belly.
Bring to a boil, reduce the heat to a simmer, place a lid on and allow to braise for 20 minutes.
Remove the lid, add the vinegar and allow the Adobo to reduce (allow water to evaporate). After approximatrly 12-18 minutes (depending how much water you’ve added) it should have reduced and become a sticky sauce like consistency - if not, continue reducing until it does.
Add the pineapple chunks, stir through , allow to come up to temp.
Serve with Jasmine rice and spring onion!
Now, it’s important to know that Filipino people are passionate about all things Filipino and especially food! So you will find this passion in their recipes like this one - an absolute favourite food experience of mine personally!
Thank you my Filipino people.
Enjoy!
