Cooked - Filipino Pork Adobo recipe tin eats

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Filipino Pork Adobo recipe tin eats

1.0

1 kg/ 2 lb pork belly, skinless, cut into 6cm/2.5″ cubes

2 tbsp vegetable oil, or any other neutral flavoured oil

1 large onion, cut in half then 0.8″ / ⅓″ wedges

8 cloves garlic, finely sliced

3 cups water (750ml)

½ cup light soy sauce (125ml), sub all-purpose or Filipino soy (do NOT sub with dark soy)

1 ½ tsp dark soy sauce (sub more light soy)

¼ cup rice vinegar (60ml), sub regular white vinegar

3 tbsp (tightly packed) brown sugar

1 ½ tsp black peppercorns, can omit (sub ¼ tsp ground pepper added at end)

5 bay leaves, preferably fresh, dried ok too

6 pineapple rings, each cut into 8 pieces, from canned pineapple in juice not syrup, or 2 cups fresh pineapple pieces

2 tsp vegetable oil, or any other neutral flavoured oil

1 green onion, finely sliced

Heat the oil in large heavy based pot on high heat. Brown pork on all sides in two batches, remove. Sauté onion and garlic, add everything else. Return pork, bring to boil, then reduce heat so it's simmering very gently. Partially cover with lid, clow cook 1.5 – 2 hrs until pork is fork tender.
Meanwhile, caramelise pineapple pieces in non-stick pan (3 min each side on med/med-high).
Remove pork, from liquid, boil to reduce sauce to 1 ½ cups (375 ml) ~8 min. Stir in pork and caramelised pineapple until warmed. Serve over rice, garnished with green onions!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork Dish

CuisineFilipino

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 47 weeks ago

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