Pork & Caramelised Pineapple Adobo with Coconut Rice
Ingredients
- 1 tbsp coconut oil
- 600 g pork belly cut into bite-sized pieces
- 1 onion finely chopped
- 3 cloves of garlic crushed
- ¼ C soy sauce
- ¼ C white vinegar
- ¼ C water
- 1 bay leaf
- 1 roasted red capsicum sliced
- 100 g baby spinach leaves
- ½ Dole fresh pineapple cut into chunks
- 1 tbsp brown sugar
- 1 handful fresh coriander
Coconut Rice
- 1 C jasmine rice
- 1 C coconut milk
- 1 C water
- ½ tsp salt
Method
In a large frying pan, heat the coconut oil over medium-high heat.
Add the pork and cook until browned on all sides. Remove the pork from the pan and set aside.
In the same pan, add the onion and garlic. Cook for 5 minutes over a medium heat until the onion starts to soften.
Add the browned pork back to the pan along with the soy sauce, vinegar, water, bay leaf, and a few generous grinds of black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30-40 minutes, or until the pork is tender. Add the roasted pepper and spinach to the pan for the last 10 minutes or so of cooking.
While the pork is cooking, in a medium saucepan, combine the jasmine rice, coconut milk, water, and salt.
Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
In a separate pan, heat the remaining oil over medium heat. Add the pineapple chunks and brown sugar. Cook until the pineapple is caramelised and golden brown.
Add the caramelised pineapple to the pork adobo and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper as needed.
Serve the adobo with rice alongside, sprinkle with coriander.