Adobo with pineapple recipe a flavorful Filipino dish added with the sweet and sour taste from the fruit which is abundant in the Philippines, as a matter of fact we export our pineapples in different countries such Singapore where we live.
There are many variants in cooking adobo, I heard that different regions has their own way of cooking the dish and they add distinct ingredients for example in most northern part of the country they prefer making it dry while some cook it in banana leaf, as we go further down some put vinegar and others put ginger.
But I think the most interesting is the way to cook it in the central part of the Philippines where they add coconut cream or milk which turns out to be ginataan with soy sauce.
Historically the dish came from the Hispanic influence but the way of cooking and the ingredients used are different, I have not tried eating Spanish adobo so I cannot do any comparison but I will be happy to try when I get the chance.
In case you go to the Philippines this is something you must try! The best is to make friends with a host as eating in a restaurant may not be as authentic as what you can have when cooked at home. Enjoy Adobo with pineapple recipe serve with hot steamed rice.
Adobo with Pineapple Recipe
- 250 g pork
- 120 g pineapple chunks
- 4 cloves garlic
- 1 medium onion
- 1 tsp black pepper
- ½ cup soy sauce
- ¼ cup vinegar
- ½ cup water
- In a large pan over medium heat, add cooking oil then sauté the garlic and onion.
- Add the pork and cook until tender. Season with ground pepper and stir.
- Pour the vinegar and let it cook for 3 minutes (do not stir, it will taste sour if you do)
- Put the soy sauce and pineapple, stir and add the water. Let it simmer for 15-20 minutes until the pork is really tender.
- Serve with hot steamed rice.