Adobo is a popular Filipino dish that involves marinating meat, in this case pork shoulder, in a vinegar-based sauce for juicier, more tender meat.
The pineapple in this dish adds a sweet, sharp acidity that complements the saltiness of the pork.
Ingredients
or3lbs (1400 grams) of pork shoulder steaks, cut into 3cm chunks
or6 cloves of garlic, chopped
or1 large onion, roughly chopped
or8 bird's-eye chillies, halved lengthways
or2 tablespoons of black peppercorns
or1 pineapple, peeled, cored and cut into chunks
or1 tablespoon of olive oil
or4 spring onions, sliced - to serve
Preparation
1.
Place the pork into a large bowl with all the other ingredients (except the olive oil and spring onions) and add enough water to cover. Cover the bowl and set aside to marinate for at least 20 minutes at room temperature (or leave in the refrigerator for up to 24 hrs).2.
Remove the pork and pineapple from the marinade, reserving the marinade for the next steps. Heat the olive oil in a large casserole dish or deep pot over a medium/high heat. Fry the pork for 8-10 minutes until browned. Add the pineapple and cook, stirring often, for a further 2-3 minutes on each side until the pineapple starts to caramelise.3.
Next pour over the marinade, scraping the dish to lift off any sticky bits. Reduce the heat to a medium low, cover and simmer gently for 30 minutes.4.
Remove the lid from the pot and simmer, uncovered, for a further 25-30 minutes, stirring regularly, until the pork is tender and the sauce has thickened.5.
Serve in bowls, with the spring onion and a side of rice (not included in nutritional breakdown).
