Filipino-style pineapple and pork adobo recipe
Adobo dishes in Filipino cuisine involve marinating the meat, in this case pork shoulder, in a vinegar-based sauce for juicier, more tender meat. Pineapple adds a sweet, sharp acidity that complements the saltiness of the pork, you'll love this.
See method- Serves 8
- Takes 1 hr 30 mins plus marinating
- 400 calories / serving
- Freezable
- Dairy-free
Ingredients
- 2 x 700g packs pork shoulder steaks, cut into 3cm chunks
- 150ml rice vinegar
- 100ml light reduced-salt soy sauce
- 10 garlic cloves, finely chopped
- 1 large onion, roughly chopped
- 12 bay leaves
- 8 bird’s-eye chillies, halved lengthways
- 2 tbsp black peppercorns
- 1 large pineapple (about 1.2kg), peeled, cored and cut into 3cm chunks
- 1 tbsp vegetable oil
- 4 spring onions, thinly sliced, to serve
- rice, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1680kJ 400.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 3.0g
- Sugars
- 19g
of the Reference intake
Carbohydrate 20.6gProtein 34.8gFibre 3.2g
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Method
- In a large bowl, mix the pork with the other ingredients (except the oil and spring onions) and 200-250ml water to cover. Marinate for at least 20 mins at room temperature (or leave in the fridge for up to 24 hrs).
- Remove the pork and pineapple from the marinade (reserve it) with a slotted spoon and pat dry with kitchen paper. Heat the oil in a wide, lidded casserole dish over a medium-high heat. Fry the pork in 2-3 batches for 3-4 mins each side until crisp and well-browned (turn down the heat if it starts to catch); transfer to a plate. Add the pineapple and cook, stirring often, for 2-3 mins each side until starting to caramelise.
- Return the pork to the dish and pour in the marinade, scraping the dish to lift off any sticky bits. Reduce to a medium-low heat, cover and simmer briskly for 30 mins. Uncover and bubble for another 25-30 mins, turning the pork regularly to coat, until the meat is tender and the sauce has thickened a little. Scatter with the spring onions and serve with rice, if you like.
- See more Pork recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
