Filipino Pork Adobo And Pineapple

Filipino Pork Adobo And Pineapple Recipe

15 Rating


About Filipino Pork Adobo And Pineapple Recipe:

Pork belly simmered in pineapple juice, soy sauce with ginger garlic and pineapple chunks till tender.Level up your Pork Adobo with pineapple! This delicious twist on the Filipino classic dish is easy to make and sure to be a crowd favorite. The sweet and salty medley of flavors is the perfect match for piping-hot steamed rice!

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  • 11 Ingredients
Adjust Servings :

Ingredients for Filipino Pork Adobo And Pineapple Recipe

  • 500 gram Pork Belly
  • 200 gram Pineapple chunks
  • 8 No.s Garlic Cloves
  • 1 piece Ginger
  • 2 No.s Onions
  • 4 tablespoon Dark soy sauce
  • 4 tablespoon Sugar
  • 3 No.s Bay leaves
  • 1 teaspoon Coarse Black Pepper
  • 1 teaspoon White Vinegar
  • As required Salt
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Filipino Pork Adobo And Pineapple Recipe

step 1


in a mixing bowl palace 500 gm pork belly, 8 cloves sliced garlic, 1 cm sliced ginger, 1 tsp coarse black pepper, 3 bay leaves, 4 tsp sugar, 4 tsp dark soy sauce, 1 tsp white vinegar, salt to taste , the tinned pineapple juice and mix well.


Refrigerate for 4 hours.


heat 2 tsp oil in a wok, add the pork and all the contents of the mixing bowl and cook for 5 minutes. then add 200 gm tinned pineapple chunks and simmer for 2 minutes, then stir together.


add 100 ml water and bring to a boil. turn the heat to medium and cover the wok. Cook for 1 ½ hour till the meat is tender.


remove the lid and stir. Remove the bay leaves garnish with chopped spring onion, transfer toa dish and serve with white rice or noodles.