How was everyone’s weekend? To everyone in the western hemisphere, belated Happy Thanksgiving! I hope your day was filled with many things to be thankful for. As for me, I ate my weight in roasted turkey, glazed yams, cornbread stuffing, and pumpkin pie that come Black Friday, I was first in line at the department store buying new pants. <–Truth.
Fortunately for my food-loving self (unfortunately for my ever-expanding girth), the avalanche of good food is not about to let up anytime soon. Two more major holidays to go, folks!
I am already knee deep in recipe development for the delicious inspirations I will be sharing with you as we head to the year’s grandest season. In fact, I will be cooking more than usual these coming weeks as I will be leaving the second part of December for a Philippine vacay! Like I said in my Sriracha shrimp scampi post last week, this will be the first Christmas and New Year I will be spending in the Philippines in 26 years so you can just imagine how excited I am.
I can’t wait to share with you all the scrumptious delicacies I get to try on my trip! But before I get ahead of myself, let me add this pork adobo with pineapple to my list of holiday season favorites.
When we think of food for parties and special gatherings, we naturally gear 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 twist coming up next!) into entrees fancy enough for company.
Case in point is this pork adobo with pineapple. A simple addition of pineapple juice and chunks, our classic family dinner of adobo is now revamped and worthy of guests! With succulent pork pieces and juicy pineapples swimming in a gloriously sweet and salty sauce, it’s sure to be a hit at your Noche Buena table.
- 1 tablespoon oil
- 3 pounds pork butt, cut into 1½-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
- In a wide pan over medium heat, heat oil. Add pork and cook, stirring occasionally, until lightly browned. Season with salt and pepper to taste. Add onions and garlic and cook for about 1 to 2 minutes or until softened.
- Add pineapple juice and vinegar. Allow to boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce and water and bring to a boil. Lower heat, cover, and continue to cook for about 40 to 50 minutes or until pork is fork tender and sauce is reduced.
- Add pineapples and cook for another 1 to 2 minutes or until heated through. Season with salt and pepper to taste, if needed. Serve hot.
I think using beef for this recipe would also be good .
Never thought of using beef but sounds delicious. Will try it next time. Thanks, Esther. 🙂
Pork Adobo: Could you clarify the exact cut of meat. Pork butt that I but is usually smoked. Just want to make sure I am choosing the correct pork cut.
Pork butt is the pork shoulder or “Boston butt”. 🙂