This Filipino adobo with sharp, salty-sweet notes is well worth the effort. It’s a hearty stew with chunks of melt-in-the-mouth pork belly
Prep:20 mins
Serves 4 – 6
2 tbsp coconut oil800g pork belly, skinned and cubed1 large onion, sliced8 garlic cloves, crushed3 bay leaves60ml cider vinegar100ml soy sauce60ml palm sugar or honey10 black peppercorns½ tsp white pepper1 pineapple, chopped into bite-sized chunkscooked rice, to serve
STEP 1Heat 1 tbsp oil in a non-stick frying pan or skillet and brown the pork over a high heat for 10-12 mins or until the cubes are well caramelised. Use a slotted spoon to remove the pork from the pan and set aside. Tip out almost all of the oil, reserving just enough to fry the onion and garlic.STEP 2Turn down the heat slightly and fry the onion, garlic and bay leaves for 5-6 mins or until aromatic and translucent. Return the pork to the pan and add the vinegar, soy, sugar, peppercorns, white pepper and 250ml water. Bring to the boil, then turn down to a simmer, cover and cook for 50 mins.STEP 3Meanwhile, in another pan, melt the remaining oil over a medium heat and caramelise the pineapple for 5-6 mins or until there is a golden crust on each chunk – you may need to do this in batches. Add the pineapple to the pork once the meat is cooked (along with 50ml water if it looks a little dry) and cook for a further 20 mins, uncovered, until the sauce is thickened. Serve with rice.
