The popular Filipino dish adobo, here made with pork and pineapples. It’s amazing how good this rather simple recipe with only few ingredients tastes!
Preparation time: 30 min + Marinate time: 30 min + Cooking time: 1h 30min = Total time: 2h 30min
| 1000g | pork ragout |
| 3 | cloves of garlic, minced |
| 1 | onion, minced |
| 60ml | soy sauce |
| 60ml | balsamic vinegar |
| ½ tb. | black pepper, chopped |
| 200g | pineapples, cubed |
| 2 tb. | brown sugar |
| 3 | cloves of garlic, minced |
| salt |
Simple Steps to Succeed
- Cut the meat into 3 x 3cm pieces.
- For the marinade, mix 3 cloves of garlic, the onion, soy sauce, vinegar and pepper in a bowl.
- Pour the marinade over the meat and let it marinate for at least 30 minutes. Preheat the oven to 180°C.
- Put the meat with the marinade in an oven proof dish and cover it with aluminum foil.
- Bake for about 60 minutes (with air circulation turned on).
- Take the meat out of the marinade, keep the remaining marinade for later.
- In a frying pan, heat and caramelize the sugar. Add the meat and gently roast the meat for 3 minutes. Stir frequently.
- Add the pineapples into the pan. Roast until meat is slightly browned.
- Deglaze with the remaining marinade, simmer on low heat. Season with salt.
- In a different pan, roast another 3 cloves of garlic until brown.
- Before serving, sprinkle roasted garlic over the dish.
Tips:
- Make sure your pork is lightly marbled with fat, so it won’t get too dry.
- Add one or two pig’s trotters to the meat
