New and improved Filipino Adobo my friends! This time I’m oomphing it up with some coconut milk and caramelized pineapple. I’m using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and some people said pineapple, others said coconut milk. I thought it would be fantastic to put BOTH these things in the dish and my gosh is it GOOD!
If you’ve tried my first chicken adobo recipe, you must try this one, because it is BETTER!
- 2 lb pork belly, cut into large cubes (for a leaner adobo, use half pork shoulder)
- ½ onion, cut into strips
- 6 cloves garlic, chopped
- ½ cup coconut milk
- ¼ cup filipino soy sauce (or sub Chinese or Japanese soy sauce)
- ¼ cup Filipino cane vinegar
- 1 tsp black pepper, ground
- 2 bay leaves
- 2 cups fresh pineapple, cut into small bite-sized pieces (see note)
- Cilantro or green onions for garnish, optional
Note: It’s very important that your pineapple is RIPE, sweet and flavourful. If you use hard, white, underripe pineapple there won’t be much flavour added and defeats the whole purpose. I do recommend using fresh pineapple rather than can. It’s worth the effort of cutting it, trust me!
In a large, heavy bottomed pot, add just a little bit of vegetable oil and heat over medium high heat until hot. Add the pork pieces without crowding them and sear until well browned. Flip and brown the other side. Do this in batches as needed. Once the pork is done, set them aside in a bowl.
If there is too much pork fat in the pot, you may pour some of it out but do not wash the pot. To the pot, add onions and a pinch of salt and cook until it is browned slightly. Then add garlic and stir for one more minute.
Add the coconut milk and scrape off all the browned bits from the pot. Then add soy sauce, vinegar, bay leaf, black pepper and stir to mix. Add the pork, and then add just enough water so it barely covers the pork. Close the lid and simmer gently for 1 1/2 – 2 hours, or until the pork is fork tender.
At about halfway through the cooking, check the amount of the liquid you have in the pot. If it’s too much, keep the lid ajar to reduce, if there isn’t enough, add some more water. See video for how much sauce you should be aiming for.
Meanwhile, caramelize the pineapple: Add a little oil to a large skillet and when hot, add the pineapple pieces and sear until browned. Toss them and brown the other side. Set them aside in a bowl.
Once the pork is fork tender, stir in the caramelized pineapple and let simmer for 5 more minutes.
Taste and adjust seasoning and it’s done! Serve with jasmine rice.