Recipe Cuisine: Others
Theme: Soul Spicy
Filipino Pork Adoba
By: Lily
Ingredients
- 1.5 kg of pork shoulder (fat removed and cut into large chunks)
- 2 tbsp canola oil
- 1 brown onion, thinly slice
- 8 cloves of garlic, minced
- 3 cups of water
- 1/2 cup low-sodium soy sauce
- 1 1/2 cups dark soy sauce
- 1 tsp black peppercorns
- 5 dried bay leaves
- 1/4 cup Obento rice wine vinegar
- 1 can of sliced pineapple
- 1 green onion
- garlic rice
- 1 tbsp brown sugar
Product used in recipe
- OBENTO - RICE WINE VINEGAR
Method
- Sear the pork: Heat oil in a large heavy-based pot over high heat. Cook half the pork until browned (about 4 minutes), then remove to a bowl. Repeat with remaining pork.
- Sauté aromatics: Reduce heat to medium. Cook onion for 2 minutes, then add garlic and cook for 1 minute until softened.
- Add braising liquid: Stir in water, soy sauces, rice wine vinegar, sugar, peppercorns, and bay leaves. Return pork and any juices to the pot.
- Simmer: Bring to a boil, then reduce heat to low and partially cover. Simmer gently for 1½ hours, or until the pork is tender.
- Caramelise pineapple: While the pork cooks, heat oil in a non-stick pan over medium heat. Cook pineapple slices in a single layer for about 4 minutes per side, until golden. Set aside.
- Combine: add the pineapple (with any juices) to the pot and stir gently.
- Serve: Spoon pork and pineapple mixture over garlic rice and garnish with sliced green onion.
