Pineapple adobo. Return pork to pot and stir in pineapple purée. Add vinegar, soy sauce, oyster sauce, peppercorns, bay leaves, and ¾ cup water and stir to combine. Bring to a simmer and cover pot.
Serve with steamed rice for a satisfying meal! The dish can be prepped ahead and makes a great addition to meal planning. Allow to cool completely and transfer to a container with a tight-fitting lid. You can have Pineapple adobo using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pineapple adobo
- Prepare of bone-in pork shoulder chops.
- You need of chicken thighs or drumsticks, bone-in and skin-on.
- You need of garlic, cloves separated, peeled, and thinly sliced.
- You need of whole peppercorns.
- You need of soy sauce.
- You need of bay leaves.
- It’s of pure pineapple juice.
- You need of rice vinegar.
Pineapple pork adobo is pieces of pork that are braised in a delicious tangy sauce until tender. I was very excited when I saw this recipe on Bon Appetit because my son and I love soy sauce while my husband and daughter love vinegar which makes this a perfect recipe for all of us. Pork Adobo with Pineapple This recipe is just like the traditional Pork Adobo, but with a twist. Instead of adding sugar (like some are doing to give a sweet, savory taste to adobo, pineapple chunks with syrup are added to the recipe.
Pineapple adobo instructions
- Lay the pork shoulders in a large pot and add enough water to submerge them by a few cm. Add a large pinch of salt and turn the heat up to medium. Bring to a simmer. Skim the surface occasionally to remove any gunk and fat that collects on the surface. After 1 hr, add the chicken, and extra water as needed to keep the meat submerged. Simmer another 20 minutes, then remove all the meat to a plate. Do not discard the braising liquid..
- Once cooled a bit, de-bone, trim, and chop the pork into large chunks (about 2 to 3 cm). If using chicken drumsticks, you can also clean them up and remove the nubby ends..
- Add a splash of veg oil to a medium saute pan on medium-high heat. Throw in the pork and fry for about 3 minutes until browned. Remove the pork and add the chicken. Fry for about another 3 minutes. Return the pork to the pan with the chicken..
- Pour the braising liquid into the pan. Add the garlic, peppercorns, soy sauce and bay leaves. Let simmer for about 2 minutes, then add the pineapple juice and rice vinegar. Simmer uncovered for 30 minutes, or until the chicken is fully cooked, the pork is fork tender, and the sauce is reduced by at least half and slightly thickened. Serve on top of freshly steamed rice..
My version of pork adobo is quite simple. Adobo, a beloved and popular Filipino dish, is commonly made with chicken or pork that is traditionally braised in vinegar, soy, and garlic. Pork Adobo with Pineapple is most popular variations of traditional Pork Adobo. If you want to try pork adobo variety then this Pork Adobo with pineapple. Pineapple really does wonders to adobo but only if you use fresh and only if you add enough pineapple to the meat during cooking to allow the juice that the fruit expels to get mixed with the adobo sauce.