Pork Adobo with Pineapple and Coconut Milk
Ingredients: pork belly (or half pork butt), oil, onion, salt, garlic · 120 min cook time · 700kcal · ~₩20,150
Ingredients
2lb pork belly (or half pork butt), 1tbsp oil, 0.5개 onion, 1꼬집 salt, 6cloves garlic, 0.5cup coconut milk, 0.25cup soy sauce (Filipino or Japanese), 0.25cup Filipino cane vinegar, 2개 bay leaves, 1tsp black pepper, 0.5cup water, 2cups fresh, ripe pineapple, 1handful fresh cilantro or green onions
Instructions
1. Cut 2 lb pork belly into big cubes. Add a little oil to a pot and sear the pork belly in batches until nicely browned. Remove pork from the pot.
2. Sauté half an onion in the same pot with the rendered pork fat until translucent. Add a pinch of salt to help soften the onions faster.
3. Add 6 cloves of minced garlic and cook for a minute until fragrant.
4. Deglaze the pot with 1/2 cup coconut milk, scraping up all the browned bits from the bottom.
5. Add 1/4 cup Filipino soy sauce and 1/4 cup Filipino cane vinegar. Stir well.
6. Add 2 bay leaves and 1 tsp black pepper. Return the seared pork belly to the pot.
7. Add enough water to barely cover the pork. Bring to a gentle simmer, cover, and cook for about 1.5 to 2 hours, or until fork-tender.
8. While the pork is simmering, sear 2 cups of fresh, ripe pineapple in a separate pan with a little oil until browned on the bottom. Flip and sear the other side if desired.
9. Once the pork is tender and the sauce has reduced to your liking, stir in the sautéed pineapple and any collected juices. Simmer for another 5 minutes to allow flavors to meld.
10. Taste the sauce and adjust seasonings if necessary. Serve hot over rice, garnished with fresh cilantro or green onions (optional).
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