Pork Caramelised Pineapple Adobo Food

PORK ADOBO WITH PINEAPPLE

Steps:

• In a wide pan over medium-high heat, heat oil. Add pork and cook until lightly browned. Season with salt and pepper to taste.
• Add onions and garlic and cook, stirring regularly, for about 1 to 2 minutes or until softened.
• Add pineapple juice and vinegar. Allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
• Add soy sauce and water and bring to a boil.
• Lower heat, cover, and continue to cook for about 40 to 50 minutes or until pork is fork-tender and sauce is reduced.
• Add pineapple chunks and cook for another 1 to 2 minutes or until heated through.
• Season with salt and pepper to taste, if needed. Serve hot.

PORK & CARAMELISED PINEAPPLE ADOBO

Steps:

• Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.
• Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.
• Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk - you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.