Pork & caramelised pineapple adobo

Pork & caramelised pineapple adobo

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(12 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


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



    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



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

  • cooked rice, to serve



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


  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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Jennypugh62's picture
18th Apr, 2020
This was delicious - having read the comments I simmered the pork for 1 1/2 hours as I didn’t want to risk it being tough.
8th May, 2019
Delicious and easy. I cook the pork in my instant pot and then add the caramelised pineapple.
heatherwillson's picture
2nd Sep, 2018
I’ve made this recipe three times now and it never disappoints, absolutely gorgeous.
zoesmum025's picture
14th Jul, 2017
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
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
9th Aug, 2017
It still tasted wonderful!
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Jay-pee Gotgotao's picture
Jay-pee Gotgotao
25th Jun, 2020
This was disgusting. I’m Filipino, I thought it would be nice to have a new type of adobo. It basically tasted like out of date pineapple, pork that was soaked in sugar but sourly sweet. I had to spit it out. If you want to cook a proper good, appetizing food that makes you happy after you put it in your mouth. Ingredients/prep: One red onion cut in half then sliced 2 cloves of garlic chopped finely 500g of belly pork, sliced into small chunks 2 medium sized potato, diced 200ml of Datu Puti soy sauce 100ml of datu puti white vinegar Some salt and pepper Heat up a non stick pan, Add 2 table spoon of vegetable oil Fry the onion and garlic for a few minutes (don’t forget to stir as it will get burnt) Put the burner on medium heat Fry the pork Add salt and pepper just a tiny amount Wait for the pork to go brown Fry the diced potatoes wait for the edges to go brown Add the 200ml of datu puti soy sauce Add the 100ml of datu puti white vinegar Stir for a minute Close the lid Wait 5 mins stir so it doesn’t stick to the pan Get the kettle boiling Get one cup of water, pour it on the pan Make sure the lid is on It should take 30-45 mins to get the pork to tenderize If you can find bay leaf. Add 3-4 leaves five minutes before the food gets cooked to add aroma on the food. I only use Datu Puti brand as it has the perfect blend for sourness and saltiness. Best served with white rice(jasmine fragrant rice) and a side of boiled egg. Enjoy. Will post a photo here and maybe a YouTube video one day.
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