Pineapple Adobo Pork

Charmaine Lu -
  • 1.5 kg pork shoulder steaks, cut into 4cm chunks
  • 150ml rice vinegar
  • 100ml soy sauce
  • 10 chopped garlic cloves
  • 1 chopped onion
  • 12 bay leaves
  • 8 birds eye chillies, halved lengthways
  • 2 tbsp mixed peppercorns
  • 1.2kg pineapple, cut into 3cm chunks
  • 1 tbsp veg oil
  • Cooked rice, to serve
  • Add the pork to a bowl with all the other ingredients (except the rice and the oil) and cover with 200ml water. Leave to marinate for up to 24 hours. When ready, remove the pork and pineapple chunks from the marinade and pat dry with kitchen paper. Add the oil to a casserole dish, then fry the pork in batches for 4 mins each side. When browned, remove to a plate.
  • Add the pineapple to the casserole, then stir for 3 mins to caramelise slightly. Return the pork to the dish along with the marinade, deglazing to scrape up any sticky bits. Reduce to a medium-low heat, cover and simmer for 30 mins, then remove the lid and simmer for 30 mins more (stirring occasionally) to thicken. Season well, then serve with a heap of boiled rice.
90 mins
8 serving