PORK ADOBO WITH PINEAPPLE

Step up your Pork Adobo with pineapple! This tasty contort on the Filipino exemplary dish is not difficult to make and is sure to be a group #1. The sweet and pungent variety of flavors is the ideal counterpart for quite hot steamed rice!

 

Table Of Contents

  • Cooking tips
  • How to serve
  • Storing leftovers
  • More pork recipes

I accept with not many changes, we can undoubtedly turn regular suppers like adobo or binagoongan (a scrumptious bend coming up straight away!) into party passage extravagant enough for the organization.

A valid example is this pork adobo recipe with pineapple. A straightforward expansion of pineapple squeeze and pieces takes it from a basic supper dish to a feast deserving of visitors.

With delicious pork pieces and succulent pineapples swimming in a magnificently sweet and pungent sauce, intriguing loved ones are certain!

Cooking Tips

  • I like to utilize pork butt for a decent blend of meat and fat yet go ahead and trade with pork midsection assuming you incline toward a more streamlined cut or pork paunch on the off chance that you need a liberal layer of fat.
  • Cut the meat in uniform size to guarantee in any event, cooking.
  • Sing the pork on medium-high intensity until delicately seared. This additional progression of caramelizing the meat brings lots of flavors.

How to serve

Pineapple pork adobo is heavenly as a principal dish for lunch or supper. Present with steamed rice for a fantastic supper!

Storing leftovers

  • The dish can be prepared ahead and makes an extraordinary expansion to supper arranging. Permit to cool totally and move to a compartment with a tight-fitting cover. Refrigerate for as long as 3 days or freeze for as long as 90 days.
  • Warm in a pan over medium intensity to an inside temperature of 165 F or in the microwave at 2 to 3-minute spans until totally warmed through.

Ingredients

4–6 servings

of large ripe pineapple
Tbsp. plus 2 tsp. vegetable oil
lb. boneless pork shoulder, cut into 1½” cubes
Kosher salt, freshly ground pepper
white onion, thinly sliced
garlic cloves, thinly sliced
cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
cup Datu Puti soy sauce or ⅓ cup other brands soy sauce (such as Kikkoman)
Tbsp. oyster sauce
Tbsp. black peppercorns
dried bay leaves
Steamed white rice and thinly sliced scallions (for serving)

Preparation

Step 1

Peel and core pineapple. Cut half of the pineapple into bite-size pieces (about 1″); set aside. Chop the remaining pineapple into small pieces and transfer to a small saucepan. Cook over low heat, stirring occasionally, until very soft and broken down and nearly all juice is evaporated, 15–18 minutes. Transfer to a blender and add ¼ cup water; purée until smooth.

Step 2

Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Lightly season pork with salt and pepper. Working in 2 batches, cook pork until well browned on all sides, 5–8 minutes per batch. Transfer to a plate.

Step 3

Reduce heat to medium-low and add onion and garlic to the same pot. Cook, stirring often, until fragrant and softened about 5 minutes. Return pork to pot and stir in pineapple purée. Add vinegar, soy sauce, oyster sauce, peppercorns, bay leaves, and ¾ cup water and stir to combine. Bring to a simmer and cover the pot. Reduce heat so adobo is at a very gentle simmer and cook until pork is tender 45–50 minutes.

Step 4

Meanwhile, heat the remaining 2 tsp. oil in a large skillet over medium-high. Cook reserved bite-size pineapple pieces, tossing occasionally, until golden brown all over, 5–8 minutes. Transfer to a plate.

Step 5

Uncover the pot and skim off any fat from the surface. Increase heat to medium and cook, uncovered, until sauce is thick and shiny about 15 minutes. Gently stir in caramelized pineapple. Remove and discard bay leaves.

Step 6

Serve pork adobo over rice, topped with scallions.

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