Here's how to cook adobong baboy (pork adobo) with pineapple. Actually this is another version of how to cook pork adobo, you just add pineapple tidbits to the ingredients. Pineapple is one of the major products of my hometown and it is also one of the most popular, frequently consumed fruits around the world. I love adobong baboy and I just found our another version of it that is so really really yummy. Take a look at the cooking video below from thebalutking.
- 1 tsp paminta (ground black pepper)
- 1/4 cup toyo (soy sauce)
- 3 cloves bawang (garlic, smashed and peeled)
- 1 can pinya sa lata (pineapple chunks)
- 1/4 cup suka (Filipino cane vinegar)
- 5 pcs dahon ng laurel (bay leaves)
- 1 lb karne ng baboy (pork belly)
- In a bowl, combine soy sauce, black pepper, and vinegar. Set aside.
- At medium heat, put the pork meat in a pan. Then add the garlic and bay leaves.
- Then add the soy sauce, black pepper and vinegar mixture. If needed, add water to dilute the vinegar.
- Cover the pan and let boil in a slow fire for another hour.
- Add the pineapple chunks. Then simmer for some minutes.
- Remove from fire. Serve.