Pork Adobo with Pineapple
 |
| Pork Adobo with Pineapple |
Here in the Philippines, Adobo is a very popular kind of dish. It can be cooked in a different version and add coconut milk like others do. But in my version I did not add coconut milk instead I added pineapple.
The Adobo can be stored for a long time because it has vinegar or calamansi which can be preserved in 1 week or so but if it has a pineapple I’m afraid it cannot be stored for more than 1 week.
Even though Adobo has so many ways to be cooked and many versions still it needs to be marinated (well, that’s for me). I preferred it that way and this was what I’ve learned from my parents.
The longer it is marinated the better.
These are the ingredients needed
- pepper corn
- minced garlic
- dried laurel
- onion (cut into four parts)
- 15 calamansi juice / 1/2 cup vinegar
- 1 cup potatoes (cut into square)
- 2 tbsp cooking oil
- 1/2 kg Pork
- 1/4 cup soy sauce
- 1/2 cup water
- pineapple chunks/tidbits
Optional process:
Marinade Pork in a vinegar or calamansi, soy sauce, garlic, dried laurel leaf and pepper corn and mix well then cover. Leave it overnight or if you are in a hurry, at least 1 hour is enough.
Here is how to cook it:
- Heat the pan and pour cooking oil
- saute garlic and pork
- Set aside the marinated sauce and let the pork cook on its own oil
- Cover and simmer
- Then add water and boil it in water and cover
- Add Onion and potatoes
- Pour sauce and let it simmer for 2 minutes
- Then add the Pineapple tidbits
- Done! Serve it with rice.
0 comments