Source: Lara Lee’s recipe for belly pork with pineapple adobo
Pork and Pineapple Adobo
Servings 6 people
Ingredients
- 1 tbsp oil
- 1 kg boneless pork belly slices cut into 2cm cubes
- 16 cloves garlic peeled and bruised
- 2 onions peeled and chopped
- 40 g ginger peeled and grated
- 4 red chillies finely sliced
- 240 ml apple cider vinegar
- 160 ml soy sauce
- 8 bay leaves
- 1 tsp black pepper ground
- 2 tbsp dark brown soft sugar
- 1 pineapple skinned, cored and cut into 2cm chunks (about 500g)
- 6 spring onions finely sliced, to garnish
Instructions
- Put the oil in a large, heavy-based pot on a medium-high heat. Cook half the pork in a single layer, turning occasionally, for eight to 10 minutes, until golden brown all over, then transfer to a bowl and repeat with the remaining pork.
- Add the onion to the pot once the 2nd batch of pork has been removed and cook for eight to 10 minutes, until the onion has softened. Add the garlic, ginger and chillies and cook for another 3 minutes.
- Add all the remaining ingredients apart from the spring onions, bring to a boil, the turn down to a simmer, cover and cook for an hour and 20 minutes, until the pork is tender.
- Remove the lid, cook for a further 10-15 minutes, until the sauce has thickened, then take off the heat. Garnish with the spring onions and serve with steamed rice and vegetables.
