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Pork Adobo with Caramelised Pineapple

This hearty Filipino stew combined chunks of melt-in-the-mouth pork belly with caramelised pineapple cubes, braised in a tangy sauce made of vinegar and soy sauce. It stole my heart instantly when I was first introduced to it by my Filipino friends.

Serve 2


500g pork belly, cut in chunks

300g pineapple chunks

2 garlic cloves, crushed

1 onion, sliced

4 bay leaves

1 tsp peppercorns

80ml light soy sauce

3 tbsp cider/white vinegar

2 tbsp brown sugar

300ml water

1 tbsp cooking oil

Cooked rice, to serve

Marinate for pork

1 tsp ground pepper

1 tsp salt

1 tbsp light soy sauce

1 tbsp dark soy sauce (optional)


  1. Marinate the pork for at least 30 mins.

  2. Heat cooking oil in a large saucepan over high heat, pan sear the pork belly chunks for 10 mins until they are browned, set aside.

  3. Add pineapple chunks to the same pan, sauté for 8-10 mins until caramelised, set aside.

  4. Add onion, garlic, peppercorns and bay leaves, sauté for 2-3mins until aromatic.

  5. Return the pork to the pan, add soy sauce, vinegar, brown sugar and water.

  6. Turn to medium heat, simmer for 35-45mins, until sauce reduced.

  7. Add the pineapple chunks to the pan, cook for further 5 mins.

  8. Transfer the adobo to a serving dish, serve hot with cooked rice.

There are so many variations in making a hearty adobo, let us know which is your favourite!

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