Recipe Cuisine: Others
Theme: One Bowl Wonder
Pork Adobo
By: Nicole H
Ingredients
- 1 kg pork shoulder, cut into 5cm cubes
- 2 tablespoons vegetable oil
- 1 large onion, cut into thin wedges
- 8 cloves garlic, finely sliced
- 3 cups water
- 1/2 cup light soy sauce
- 1.5 teaspoons dark soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons brown sugar
- 1 1/2 teaspoons black peppercorns
- 5 bay leaves, lightly crushed in your hand
- 2 cups fresh pineapple pieces
- TO SERVE:
- scallions, thinly sliced
- steamed rice
- 2 boiled eggs, peeled and halved
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
Method
- Heat the oil in a large heavy based pot over high heat. Sear the pork pieces until golden all over, about 4-5 minutes. Transfer to a bowl.
- Reduce heat to medium. Add the onion and cook for 2-3 minutes, add the garlic and cook for another minute until the onion has softened.
- Add in the water, light and dark soy, vinegar, sugar, peppercorns and bay leaves and mix well. Add the pork back in (including any juices) bring to the boil and cover with a lid leaving a 1 inch gap for the steam to escape. Lower the heat to low/medium low so that the pork is at a gentle simmer. Slow cook for 1 1/2 hours.
- After 1.5 hours test the pork, if it is not falling apart leave it for another 15 minutes and test again.
- While the pork is in its final stages of cooking, heat some oil in a wok or frying pan on medium heat and spread the pineapple out in a single layer. Cook for about 4 minutes each side until golden and caramelised. Transfer to a plate until ready to use.
- Remove the pork with a slotted spoon, Increase heat to high and boil the liquid down until reduced to a very thin syrup. Reduce the heat to low, toss the pork and pineapple through the sauce until the pork is heated through. Remove from heat.
- Serve on some steamed rice with half a boiled egg and some sliced scallions.
