Pork & caramelised pineapple adobo

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pork belly

  Fresh, raw

  800g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  8 cloves, minced or 24g

• Bay leaf

  Spices

  100g

• Vinegar

  Cider

  100g

• Soy sauce

  Made from hydrolyzed vegetable protein

  100g

• Brown sugar

  100g

• Peppercorn

  Whole peppercorns, black

  10 dash or 1g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Orange Pineapple Juice Blend

  100g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

Directions

1. Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.
2. Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.
3. Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.
4. Recipe by: Rosie Birkett (source: https://www.bbcgoodfood.com/recipes/pork-caramelised-pineapple-adobo)

Similar Foods

• Pineapple-Glazed Pork with Chiles and Lime
• Sweet and Sour Pork Chops
• Hawaiian Salad
• Spiced Pork Tenderloin and Avocado Salsa
• Salmon with Pineapple Salsa and Spicy Chile Sauce
• Vegan Walnut Chorizo Tacos with Pineapple Salsa