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Balsamic pork and pineapple adobo
An exciting twist to an old favorite. Add fruitiness to Filipino pork adobo by cooking the meat with balsamic vinegar and adding chunks of fresh pineapple.
Course
Main Course
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
500
grams
pork belly
cut into bite-sized pieces
6 to 8
cloves
garlic
smashed and peeled
3 to 4
pinches
coarsely ground black pepper
2
bay leaves
2
sprigs
oregano
leaves only
¼
cup
balsamic vinegar
2
cups
meat broth
(optional)
1 ½
cups
fresh pineapple chunks
1
tablespoon
rock salt
or one teaspoon refined salt
Instructions
Heat a frying pan.
Spread the pork belly slices and add the garlic, pepper, bay leaves and oregano.
Cook the pork and spices over high heat, stirring occasionally, until lightly browned and fat has been rendered.
Pour in the balsamic vinegar and sprinkle in the salt. Boil uncovered until the mixture is almost dry.
Pour in the meat broth, bring to the boil, cover the pan and simmer until the pork is tender and the liquid has reduced to a few tablespoons.
Taste and add more balsamic vinegar or salt, or both, as needed.
Stir in the pineapple chunks.
Cover the pan and simmer for ten to twelve minutes longer.
Taste one last time and adjust the seasonings, if needed.