Filipino Pork Adobo with Pineapple
This pineapple pork adobo is salty, sweet, and savory. An easy delicious weeknight meal for the whole family!
Ingredients
- 2 lbs pork shoulder cut into 2-in chunks
- ½ pineapple cored and cut into 2-in chunks
- 7 cloves garlic peeled and minced
- 2 tsp grated ginger
- 2 medium onions roughly chopped
- 1 tbsp black peppercorns
- 4 bay leaves
- ¼ cup white vinegar
- ⅓ cup low sodium soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 bunch green onions sliced
- 2 cups rice cooked
Instructions
- In a large pot or Dutch oven with 2 tbsp vegetable oil on medium heat, sear the pork in 2 batches for about 5 minutes each and set aside into a bowl.
- In the same Dutch oven, add another tbsp saute the onions with another tbsp vegetable oil until they start to turn translucent, about 3-5 minutes. Add the garlic and ginger and saute for another 1-2 minutes.
- Now add the pork back to the Dutch oven with onions and pour in ¾ cup water along with the vinegar, soy sauce, fish sauce, oyster sauce, peppercorns, and bay leaves. Bring to a very gentle simmer (I set my stove to the lowest setting) and let it simmer, partially covered, for 1 hour.
- Meanwhile, sear the pineapple chunks on a hot cast iron skillet until they start to caramelize and set aside.
- After an hour of simmering, add the pineapples to the Dutch oven. Make a slurry using 1 tbsp water with 1 tbsp cornstarch and add to the Dutch oven too. Simmer for another 5 min.
- Serve with rice and topped with sliced green onions.