Pininyahang Adobo – Adobo is said to be the Filipino’s national dish. It comes in many different variations and using different ingredients . Once can practically abobo, well, anything! Once could almost assume that each region in them Philippines proudly mastered their version. There’s no sense digging which one is authentic and which is the best.
This recipe is somewhat similar to Pineapple Chicken Adobo, the only difference this time is, we will be using pork as the main ingredient.
Pininyahang Adobo Recipe
- 1 kg meat, preferably pork or chicken, cut into serving pieces
- 1/2 cup light soy sauce
- 1/4 cup dark soy sauce1 cup vinegar
- 1/2 cup palm sugar
- 1 cup of water
- 1 whole head of garlic
- peeled and smashed
- 4-5 bay leaves
- 3 star anise or about a tbsp. of powdered start anise
- 1 big can of pineapple slices
- lots of black peppeer & salt
- Marinate and refrigerate meat for about 30 minutes. Take out and put meat in the wok along with the marinade. Stir in pineapple juice from the can. Add pepper.
- Arrange pineapple slices/chunks on top. Crack up the heat and bring everything to a boil. Do not stir! Once boiling, turn heat to medium low and simmer the meat until tender. If cooking chicken, takes about 20 minutes, pork a bit longer. Season with salt as needed. Do not overcook to prevent meat from drying.
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