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Pork Adobo with Pineapple

Adobo with Pineapple is a twist to the classic national dish of the Philippines. Filipinos love to add a sweet layer to the already sultry savory garlic broth. The robust, thick sauce is like nirvana when poured on a steaming mound of white rice. Cook this pork stew in the slow cooker or in a regular stockpot stove top. This recipe was slightly adapted from "
The Adobo Roads"
by Marvin Gapultos. Serves 4 if accompanied by rice.
Course: Main Course
Cuisine: Asian, Filipino

Ingredients

  • 1 Tablespoon sea salt
  • 1 Tablespoon freshly ground black pepper
  • 1 teaspoon black pepper corns
  • 3 pieces bay leaves
  • 8 to 10 cloves garlic peeled, smashed
  • 1 cup Heinz cider vinegar
  • 2 1/2 pounds pork belly, cut in 2-inch cubes
  • 1-2 cups soup stock, or use water
  • 8-10 pieces pineapple slices
  • 4 to 6 Tablespoons vegetable oil for pan frying adobo
  • for serving, steamed white rice

Instructions

  • Trim some fat off the pork belly slab. You can either buy the entire piece whole or ask the butcher to cut it in uniform 2-inch cubes for you (like I did).
  • Combine in a non reactive bowl the following: vinegar, garlic, bay leaves, salt, black pepper and pepper corns. Pour it over the pork belly. Keep the pork and marinade in a large Ziploc or covered plastic container. Refrigerate 6 hours or overnight.
  • The next day (or a few hours after), place the pork, soup stock (or water) and liquid marinade in a large stock pot (or slow cooker) including the garlic, pepper corns, bay leaves. Add more fresh garlic pieces if desired.
  • You have 2 options to cook this adobo: first, via a slow cooker, set on HIGH, for 6 to 7 hours. Or 2nd, on the stove top, place the adobo and marinade in a stock pot – cook the stew for about 55 minutes. Cook it first over medium high, then a slow simmer after it boils. Make sure the pork is thoroughly cooked. (I use the slow cooker when I have to leave the house and want dinner ready when I return).
  • When the pork adobo is cooked, allow to cool for an hour on the counter top. When it is completely cooled, transfer it to a pyrex (or non reactive container) and refrigerate 6 hours or overnight. This allows the garlic-vinegar flavors to blend well.
  • The following day, in a large skillet, over medium high heat, add cooking oil (or pork drippings from adobo if available). Once the oil is hot enough after 2 to 3 minutes, pan fry the pork belly till it sizzles and the outer skin looks crisp (but the insides are soft and tender). Pan fry pork for about 5 minutes. Add the fresh garlic used in the stew, to the sizzling pork belly in the skillet. Drain the pork cubes on parchment paper to remove excess oil.
  • In the same skillet, pan fry the pineapple slices for 1 to 2 minutes till it gets brown on the edges. Add the adobo sauce over the pineapple slices and let the liquid come to a boil. Lower heat and simmer for about 5 minutes. Arrange the pork cubes and pineapple on a platter. Pour the adobo sauce over it. Serve with boiled white rice.
  • Cook’s comments: In the original recipe’s page, the author Marvin Gapultos mentioned this was a favorite menu offering at his former food truck The Manila Machine in LA and it was a runner-up awardee for ‘Best Noveau Street Food” at the LA Street Food Fest 2010. Thanks for a great recipe, to my food friend, Marvin G. of BurntLumpia.com.

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