Author Adapted by Pam - For the Love of Cooking / Original recipe by Bon Appetit
Equipment
Small Saucepan
Blender
Dutch oven
Ingredients
1large pineapple
3tbsp + 2 tspvegetable oil, divided
2lbboneless pork shoulder, cut into 1 ½-inch pieces
Sea salt and freshly cracked pepper, to taste
½yellow onion, sliced thinly
6cloves of garlic, sliced thinly
⅔cupunseasoned rice vinegar
⅓cupsoy sauce
3bay leaves
1tbspblack peppercorns
2tspbrown 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!