Pineapple Pork Adobo
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 25 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
Asian
Pineapple Pork Adobo
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 large pineapple
- 3 tbsp + 2 tsp vegetable oil, divided
- 2 lb boneless pork shoulder, cut into 1 ½-inch pieces
- Sea salt and freshly cracked pepper, to taste
- ½ yellow onion, sliced thinly
- 6 cloves of garlic, sliced thinly
- ⅔ cup unseasoned rice vinegar
- ⅓ cup soy sauce
- 3 bay leaves
- 1 tbsp black peppercorns
- 2 tsp brown sugar
- Green onions, thinly sliced, for serving
Instructions
- Peel and core the pineapple. Cut half of the pineapple into bite-sized pieces and set aside. Dice the remaining half of the pineapple into small pieces, then transfer to a small saucepan.
- Cook the diced pineapple over medium-low heat for 15-18 minutes, stirring often, until nearly all of the juice is evaporated. Transfer to a blender along with 1/4 cup of water and blend until creamy and smooth. Set aside until needed.
- Trim the excess fat from the pork, then cut into large bite-sized pieces. Season with a little sea salt and lots of freshly cracked pepper, to taste.
- Heat 2 tablespoons of vegetable oil in a Dutch oven until shimmering. Add the pork, in batches, to the HOT Dutch oven and brown on all sides, about 5-8 minutes per batch.
- Add 1 tablespoon of vegetable oil to the Dutch oven, then add the onion slices. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute, stirring often.
- Add the blended pineapple sauce, soy sauce, vinegar, bay leaves, black peppercorns, brown sugar, and 3/4 cup of water; stir to combine. Add the pork and its juices back to the Dutch oven, then toss to coat evenly. Bring to a boil, reduce heat, and cover. Simmer for 45-50 minutes, or until the meat is tender.
- Uncover the Dutch oven and skim off any fat from the surface. Increase the heat to medium and cook, uncovered, until the sauce is thick and shiny, about 15 minutes.
- Meanwhile, heat the last 2 teaspoons of vegetable oil in a nonstick skillet over medium-high heat. Add the pineapple bite-sized pieces and cook, tossing occasionally, until golden brown all over, about 5-8 minutes. Transfer to a plate.
- Gently stir in the caramelized pineapple to the pork adobo. Remove & discard bay leaves.
- Serve pineapple pork adobo over steamed rice, and top with sliced green onions. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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