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.
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
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)
Marinate the pork for at least 30 mins.
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.
Add pineapple chunks to the same pan, sauté for 8-10 mins until caramelised, set aside.
Add onion, garlic, peppercorns and bay leaves, sauté for 2-3mins until aromatic.
Return the pork to the pan, add soy sauce, vinegar, brown sugar and water.
Turn to medium heat, simmer for 35-45mins, until sauce reduced.
Add the pineapple chunks to the pan, cook for further 5 mins.
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!