Pineapple Pork Adobo

Pineapple pork adobo consists of pieces of pork braised in a delicious, tangy sauce until tender. I was very excited when I saw this pineapple pork adobo recipe on Bon Appétit because we loved the chicken adobo and pork adobo I’ve made in the past. The pieces of pork shoulder are braised in caramelized pineapple sauce, rice vinegar, soy sauce, onion, garlic, bay leaves, and peppercorns. Before serving, you sauté the pineapple and serve it with the delicious, flavorful, and tender pork on top of garlic rice. We all thought this pineapple pork adobo was an excellent meal, and it paired nicely with garlic rice and a simple salad. 

Pineapple Pork Adobo

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

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 the 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 its 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 the 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 top with sliced green onions. Enjoy!