Filipino Adobo with Pork Belly and Caramelized Pineapple
Filipino Adobo with Pork Belly and Caramelized Pineapple
So what is adobo? when you think of adobo you think of Spanish, Portuguese, and Mexican cuisines. It’s literally Spanish translation is marinade. It was used as a preservation by using vinegar. Ever see cans of chipotle peppers in adobo sauce? The peppers are sitting in a mix of pureed tomato, peppers, garlic, salt, and vinegar. So how did it make it’s way to the Philippines? Spanish colonialists settled in the Philippines in the 16th century. The difference in Filipino adobo is salty, sweet, and sour, while Spanish and Mexican adobo uses tomato, chilis, paprika, oregano, and will be a lot spicier.
Servings: 4
Ingredients
- 2 lbs skin on pork belly
- 1/2 medium white onion diced
- 8 garlic cloves minced
- 1/2 cup coconut milk or cream
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tbsp sugar
- 1 tsp black pepper
- 3 bay leaves
- 2 cups cubed fresh pineapple
- vegetable or canola oil
- 3 green onions chopped
Garnish
- cilantro chopped
Instructions
- In a large skillet over medium high heat, add the cooking oil. Sear the pork belly for 4 minutes a side. Place pork belly in a bowl and set aside.
- In the same skillet, sauté the onions for a minute.
- Add the garlic and cook for another minute.
- Add the coconut milk/cream. Scrape off all of the brown bits from the bottom of the pan.
- Stir in the soy sauce, vinegar, sugar, black pepper, and bay leaves. Then add in the pork belly. Simmer on low for 90 minutes.
- While the pork is simmering, heat up an oiled skillet over medium high heat. Add the pineapple.
- Sauté for 5-6 minutes a side until you get some color out of the pineapple.
- After the 90 minutes of simmering of the pork belly, stir in the caramelized pineapple. Simmer for another 10 minutes.
- Turn off the heat. Stir in the green onions.
- Serve with jasmine rice, Garnish with cilantro.
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