Pork & caramelised pineapple adobo

Pork & caramelised pineapple adobo

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins

Easy

Serves 4 - 6

This Filipino adobo with sharp, salty-sweet notes is well worth the effort. It's a hearty stew with chunks of melt-in-the-mouth pork belly

Nutrition and extra info

Nutrition: per serving (6)

  • kcal402
  • fat22g
  • saturates9g
  • carbs25g
  • sugars23g
  • fibre3g
  • protein23g
  • salt2.4g
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Ingredients

  • 2 tbsp coconut oil
  • 800g pork belly, skinned and cubed
  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 garlic cloves, crushed
  • 3 bay leaves
  • 60ml cider vinegar
  • 100ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 60ml palm sugar or honey
  • 10 black peppercorns
  • ½ tsp white pepper
  • 1 pineapple, chopped into bite-sized chunks
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • cooked rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.

  2. Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.

  3. Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk – you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.

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Comments, questions and tips

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zoesmum025's picture
zoesmum025
14th Jul, 2017
5.05
I really loved this recipe, or rather the results. Cooking pork belly for 50 mins, in my opinion, is not nearly long enough. I simmered for two hours in total at number two on an electric cooker raising the temperature to four to reduce the liquid for the last twenty minutes or so. I used tinned pineapple and used its juice and topped up with water. Whilst cooking the pineapple chunks, which I did in a mixture of butter and oil, I sprinkled with cinnamon. Oh, and I used balsamic vinegar because it's what I had available. Defo a keeper!
spindoctor's picture
spindoctor
23rd Jul, 2017
Like most people, you don't seem to read the recipe correctly!! The pork is cooked for 1hour and 20 minutes. The pork is cooked 10 mins in a pan while caramelising, then simmered 50 minutes with all the ingredients less the pineapple, then the pineapple is then added and the pork is cooked for a further 20 minutes. A total of 1:20 minutes which is plenty enough time for small cubes of pork. In your comment, you also seem to have cooked the pineapple by its self!!
zoesmum025's picture
zoesmum025
9th Aug, 2017
5.05
It still tasted wonderful!
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