Enjoy Chef Louie Victa's Filipino Pork Adobo with Pineapple, a dish that combines tender pork belly with the tropical goodness of pineapple. It is savory and slightly sweet.
Ingredients: - 2 lbs pork belly, cut into cubes. - 1 cup pineapple chunks. - 1 cup soy sauce. - 1/2 cup vinegar. - 1 cup water. - 1 onion, peeled and sliced thinly. - 1 head garlic, minced. - 2 bay leaves. - 1 teaspoon peppercorns. - 2 tablespoons cooking oil.
Instructions: Put the pork belly, soy sauce, garlic, and peppercorns in a bowl and mix them together. Let it sit for at least 30 minutes. Put cooking oil in a pan and heat it over medium-low heat. Put in the pork that has been marinated and cook until it turns brown. When you add the onions, cook them until they get soft. Then add the vinegar and let it boil. After that, let it simmer for two to three minutes. Put in bay leaves and water. Once it starts to boil, lower the heat, cover, and let it cook for about an hour and a half to two hours, until the pork is soft. When the pork is soft, add the pineapple chunks and cook for 10 more minutes. You can add soy sauce, salt, or pepper to taste to change the seasoning. Pinoy Pork Adobo with Pineapple should be served over steamed rice. Enjoy this tasty take on Filipino adobo that has pineapple added to it for a sweet and sour taste.
Prep Time: 30 minutes
Cook Time: 90 minutes
rumworth school
