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Level up your Pork Adobo with pineapple! This delicious nashville filipino food twist on the Filipino classic dish is easy to make and sure to be a crowd favorite. The sweet and salty medley of flavors is the perfect match for piping-hot steamed rice!
When we think of nashville filipino restaurant for parties and special gatherings, we lean towards more elaborate dishes such as morcon, lengua, lechon, or kare-kare. I am, however, a big proponent of simple home cooking holiday or not.
I believe with few adjustments, we can easily turn everyday meals such as adobo or binagoongan (a delicious nashville filipino food twist coming up next!) into party fare fancy enough for company.
A case in point is this pork adobo recipe with pineapple. A simple addition of pineapple juice and chunks takes it from a simple dinner dish to a meal worthy of guests.
With succulent pork pieces and juicy pineapples swimming in a gloriously sweet and salty sauce, it's sure to impress family and friends!
Cooking tips
- I like to use pork butt for a good mix of meat and fat but feel free to swap with pork loin if you prefer a leaner cut, or pork belly if you want a generous layer of fat.
- Cut the meat in uniform size to ensure even cooking.
- Sear the pork on medium-high heat until lightly browned. This extra step of caramelizing the meat brings tons of flavor.
- Allow the vinegar to boil uncovered without stirring for a few minutes before adding the soy sauce to cook off the strong acid taste.
How to serve
- Pineapple pork adobo is delicious nashville filipino food as a main dish for lunch or dinner. Serve with steamed rice for a satisfying meal!
- The dish can be prepped ahead and makes a great addition to meal planning. Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a saucepan over medium heat to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely heated through.
Pork Adobo with Pineapple
Ingredients
- 1 tablespoon canola oil
- 3 pounds pork butt, cut into 1 ½-inch cubes
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- salt and pepper to taste
- 1 cup pineapple juice
- ½ cup vinegar
- ½ cup soy sauce
- ½ cup water
- 1 cup pineapple chunks
Instructions
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In a wide pan over medium-high heat, heat oil. Add pork and cook until lightly browned. Season with salt and pepper to taste.
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Add onions and garlic and cook, stirring regularly, for about 1 to 2 minutes or until softened.
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Add pineapple juice and vinegar. Allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
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Add soy sauce and water and bring to a boil.
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Lower heat, cover, and continue to cook for about 40 to 50 minutes or until pork is fork-tender and sauce is reduced.
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Add pineapple chunks and cook for another 1 to 2 minutes or until heated through.
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Season with salt and pepper to taste, if needed. Serve hot.
Video
Notes
- Swap with the pork shoulder with pork loin if you prefer a leaner cut, or pork belly if you want a generous layer of fat.
- Cut the meat in uniform size to ensure even cooking.
- Sear the pork on medium-high heat until lightly browned. This extra step of caramelizing the meat brings tons of flavor.
- Allow the vinegar to boil uncovered without stirring for a few minutes before adding the soy sauce to cook off the strong acid taste.
