Pork Adobo With Pineapple Recipes

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 ADOBO WITH PINEAPPLE

Steps:

• In a bowl, combine pork belly, pineapple syrup (separated from the canned pineapple chunks), soy sauce and ground black pepper. Mix well until fully combined. Then, marinate for at least 1 hour.
• After marinating, separate the pork belly from the marinade. Sear the pork belly until light brown. The searing adds flavor to the dish. After searing, set aside.
• In the same pan, add a little bit of oil for sauteing. Saute' the onion until translucent. Add garlic and saute' for a minute. Then, add the seared pork and saute' for a minute.
• Add the whole peppercorn, bay leaf and the reserved marinade. Add water to cook the pork belly. Cover and let it simmer in medium heat until the pork belly is tender.
• Once the pork belly is tender (check by poking with fork), add the vinegar and pineapple chunks. DO NOT STIR, to avoid the "raw" taste of the vinegar. Let it boil for at least 3 minutes before stirring.
• After a few minutes, stir to combine the additional ingredients. Cover again and simmer for another 5 minutes or until the sauce is reduced.
• Once cooked, remove form heat. Serve with hot rice.

PORK ADOBO WITH PINEAPPLE

Steps:

• Combine pork cutlets, pininyahang adobo sauce, liquid from pineapple tidbits, and water in a pot.
• Bring to a boil and reduce heat in low. Simmer for 30 minutes until pork are tender and sauce is thick.
• Season with salt to taste.
• Add pineapple tidbits, simmer for 20 seconds,
• Serve with steamed rice

PORK AND CHICKEN ADOBO

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. 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.

CYNDY'S CRAZY WITH FLAVOR PORK

Steps:

• Brush pork with 1 tablespoon oil and sprinkle with salt and pepper. Grill, covered, over medium-hot direct heat until a thermometer reads 145°, 15-20 minutes, turning occasionally. Remove from heat; let stand 10 minutes., Meanwhile, in a large skillet, cook onion, green pepper and red pepper in remaining 1 tablespoon oil, stirring occasionally until tender, 4-5 minutes. Add soy sauce and cook until reduced by half, 2-4 minutes. Stir in garlic, chipotle pepper, cumin and cayenne; cook 1 minute. Add broth and bring to a boil; reduce heat and simmer until reduced by half, 10-12 minutes. Stir in maple syrup and honey; bring to a simmer. Cut pork into 1-in. cubes; add to sauce. Cook until heated through. Serve with rice if desired.