Pineapple Pork Adobo
Pineapple pork adobo is pieces of pork that are braised in a delicious tangy sauce until tender. I was very excited when I saw this recipe on Bon Appetit because my son and I love soy sauce while my husband and daughter love vinegar which makes this a perfect recipe for all of us. The pieces of pork shoulder are braised in caramelized pineapple sauce, rice vinegar, soy sauce, onion, garlic, bay leaves, and peppercorns. Before serving you saute the bite-sized pieces of pineapple and serve with the delicious, flavorful, and tender pork on top of rice. I have always loved the first pork adobo recipe I ever made but I have to say, I am loving the addition of pineapple and onions! We all thought this pineapple pork adobo was an excellent meal and I think it’s a fun and easy recipe to make.
How to Make Pineapple Pork Adobo
Peel and core the pineapple. Cut half of the pineapple into bite-sized pieces and set aside. Dice the remaining half of pineapple into small pieces then transfer to a small saucepan.
Cook the diced pineapple over medium-low heat for 15-18 minutes, stirring often, until nearly all of the juice is evaporated. Transfer to a blender along with 1/4 cup of water and blend until creamy and smooth. Set aside until needed.
Trim the excess fat from the pork then cut into large bite-sized pieces. Season with a little sea salt and lots of freshly cracked pepper, to taste.
Heat 2 tablespoons of vegetable oil in a Dutch oven until shimmering. Add the pork, in batches, to the HOT Dutch oven and brown on all sides, about 5-8 minutes, per batch.
Add 1 tablespoon of vegetable oil to the Dutch oven then add the onion slices. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute, stirring often.
Add the blended pineapple sauce, soy sauce, vinegar, bay leaves, black peppercorns, brown sugar, and 3/4 cup of water; stir to combine. Add the pork and their juices back to the Dutch oven then toss to coat evenly. Bring to a boil, reduce heat, and cover. Simmer for 45-50 minutes, or until the meat is tender.
Uncover the Dutch oven and skim off any fat from the surface. Increase the heat to medium and cook, uncovered until sauce is thick and shiny, about 15 minutes.
Meanwhile, heat the last 2 teaspoons of vegetable oil in a nonstick skillet over medium-high heat. Add the pineapple bite-sized pieces and cook, tossing occasionally, until golden brown all over, about 5-8 minutes. Transfer to a plate.
Gently stir in the caramelized pineapple to the pork adobo. Remove & discard bay leaves.
Serve pineapple pork adobo over steamed rice and topped with sliced green onions. Enjoy!
Equipment
Ingredients
- 1 large pineapple
- 3 tbsp + 2 tsp vegetable oil, divided
- 2 lb boneless pork shoulder, cut into 1 ½-inch pieces
- Sea salt and freshly cracked pepper, to taste
- ½ yellow onion, sliced thinly
- 6 cloves of garlic, sliced thinly
- ⅔ cup unseasoned rice vinegar
- ⅓ cup soy sauce
- 3 bay leaves
- 1 tbsp black peppercorns
- 2 tsp brown sugar
- Green onions, thinly sliced, for serving
Instructions
- Peel and core the pineapple. Cut half of the pineapple into bite-sized pieces and set aside. Dice the remaining half of pineapple into small pieces then transfer to a small saucepan.
- Cook the diced pineapple over medium-low heat for 15-18 minutes, stirring often, until nearly all of the juice is evaporated. Transfer to a blender along with 1/4 cup of water and blend until creamy and smooth. Set aside until needed.
- Trim the excess fat from the pork then cut into large bite-sized pieces. Season with a little sea salt and lots of freshly cracked pepper, to taste.
- Heat 2 tablespoons of vegetable oil in a Dutch oven until shimmering. Add the pork, in batches, to the HOT Dutch oven and brown on all sides, about 5-8 minutes, per batch.
- Add 1 tablespoon of vegetable oil to the Dutch oven then add the onion slices. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute, stirring often.
- Add the blended pineapple sauce, soy sauce, vinegar, bay leaves, black peppercorns, brown sugar, and 3/4 cup of water; stir to combine. Add the pork and their juices back to the Dutch oven then toss to coat evenly. Bring to a boil, reduce heat, and cover. Simmer for 45-50 minutes, or until the meat is tender.
- Uncover the Dutch oven and skim off any fat from the surface. Increase the heat to medium and cook, uncovered until sauce is thick and shiny, about 15 minutes.
- Meanwhile, heat the last 2 teaspoons of vegetable oil in a nonstick skillet over medium-high heat. Add the pineapple bite-sized pieces and cook, tossing occasionally, until golden brown all over, about 5-8 minutes. Transfer to a plate.
- Gently stir in the caramelized pineapple to the pork adobo. Remove & discard bay leaves.
- Serve pineapple pork adobo over steamed rice and topped with sliced green onions. Enjoy!
Pineapple and pork are for sure a dream team. This looks mouthwatering, Pam.
Looks and sounds very good Pam – pork and pineapple go so well together.
Yum! What a terrific combo of flavors. Love everything about this — thanks.
This looks like a delicious dinner.
I might have to give this a try! Yum!
Hi Pam! So glad you liked the recipe on BA! Keep it up!
Made this for dinner last night and it was yummy! I tried serving it in taco shells with cilantro and onion….it was fabulous but a bit messy! As written, the dish would be great over rice. I might try it with a whole pork butt the next time (instead of chunks) and then shred for tacos. The only step that seemed a bit unnecessary was to cook the pineapple before blending it with water….I didn’t really perceive that too much happened and I would probably skip that step next time! 🙂
Julie,
I’m so glad you liked this recipe. Serving it in taco shells with cilantro and onion sounds tasty!! Thank you for always taking the time to let me know how my recipes turn out for you.
-Pam