Nagmamantikang Pork Adobo
Pork adobo is, inarguably, a Filipino classic. When you think of Filipino cuisine, very few things come to mind before a yummy, juicy pork belly in a savory sauce. This version of the classic adobo dish is one that is saucy yet dry, more concerned with the quality of the sauce than the quantity of…
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Pork adobo is, inarguably, a Filipino classic. When you think of Filipino cuisine, very few things come to mind before a yummy, juicy pork belly in a savory sauce. This version of the classic adobo dish is one that is saucy yet dry, more concerned with the quality of the sauce than the quantity of it. This Nagmamantikang Pork Adobo is so delicious, you and your family won’t be able to get enough! Hopefully, you’ll still have some to enjoy for leftovers the next day.
This pork adobo includes the special addition of pineapple juice to its list of ingredients. Zingy and refreshing, pineapple juice lends its sweet, tropical flavor to a classic. Not only is it able to soften the pork of your pork adobo, but marinating your meat in it gives it its own very distinct and delicious taste. The marriage of the pineapple juice marinade with the adobo sauce is an absolute killer combination.
Adding pineapple to adobo is nothing new, but the difference it makes in taste does not go by unnoticed. Similar to another Filipino dish, humba, this nagmamantikang pork adobo gives it a distinct taste your ordinary adobo might not have had.
If you are a fan of adding other ingredients to your adobo, like potatoes and eggs, go for it! The best thing about pork adobo is that it is adaptable to every household, every preference. This Nagmamantikang Pork Adobo is no different. While the base sauce and meat are the same, you can add whatever it is your heart desires.
How to Cook Nagmamantikang Pork Adobo
Let’s start by preparing the ingredients for your Nagmamantikang Pork Adobo. This won’t take up too much of your time: simply cube the pork belly, crush 8 cloves of garlic, and crack half a teaspoon of peppercorn.
In fact, most of the time that takes this recipe up involves waiting for your pork to marinate. Combine all your pork belly cubes and ¾ cup of pineapple juice, mixing these two together. Then, let your pork sit and marinate for at least 3 hours. If you want, you can prepare or do this step in the morning, so by the time you’re ready to cook your pork is ready, too. When you’re ready to start cooking, separate your pork from the remaining marinade and set it aside for now. Do not get rid of the marinade; we’ll be using it later.
In a heated pan, pour in 2 tablespoons of cooking oil. Add in your 8 cloves of garlic and continue to cook until it begins to brown. Add in your pineapple pork and sauté until those pieces, too, begin to brown slightly. Pour in 3 tablespoons of soy sauce, then add your bay leaves and cracked peppercorn. Stir your pork adobo and cook for about 2 minutes.
Once your 2 minutes are up, pour in both 5 tablespoons of white vinegar as well as your leftover pineapple marinade. Bring your pork adobo to a boil and stir. Make sure you’ve incorporated all your ingredients well before covering the pan, and bringing your heat down low. Keep your pork cooking until it becomes fully tender. This may take a while, but the end result is definitely worth it! Check up on your pork adobo from time to time to ensure it’s as soft as you want it to be.
Once you’re satisfied, remove the cover of the pan and add in 4 teaspoons of patis, or fish sauce. Stir and continue cooking your pork adobo in medium heat until your sauce evaporates completely. Remember that this is a somewhat “dry” version of pork adobo, and as such not a lot of sauce should be left. Luckily enough, your pork has absorbed enough of the sauce’s delicious flavors!
Once the sauce has fully evaporated, turn the heat off your stove and transfer your Nagmamantikang Pork Adobo to a serving bowl. Serve you adobo with steaming rice –– white, brown, or garlic, whatever you prefer! You now have a delicious and umami meal you can share with your family.
Let us know what you think of this Nagmamantikang Pork Adobo!
Related Recipes
Here are some other pork adobo recipes you might enjoy:
- This Pork Adobo in Pineapple Juice with Boiled Egg is very similar to the recipe we cooked today, with the additional ingredient of a hearty boiled egg! In this recipe I also give you tips on how to boil your eggs in the best way. It’s a perfect partner to the scrumptious, succulent pork!
- And if you’re a fan of tofu and tausi (or salted black beans), you can try this Pork Adobo with Tofu and Tausi! A perfectly hearty brunch meal, this pork adobo variation goes great with some umami garlic rice. It is one of my personal favorites because of the addition of textures you get from the delightful tofu.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Nagmamantikang Pork Adobo
Ingredients
- 1 1/2 lbs. pork belly cubed
- 3/4 cup pineapple juice
- 8 cloves garlic crushed
- 3 tablespoons soy sauce
- 5 tablespoons white vinegar
- 4 teaspoons fish sauce
- 3 pieces dried bay leaves
- ½ teaspoon peppercorn cracked
- 2 tablespoons cooking oil
Instructions
- Combine pork and pineapple juice. Mix well. Marinate pork for a minimum of 3 hours.
- Separate the pork from the remaining marinade. Set aside.
- Heat oil in a pan. Add garlic. Sauté until the garlic starts browning.
- Add pork. Sauté until the outer part starts to turn light brown.
- Pour soy sauce and add dried bay leaves and cracked peppercorn. Stir. Continue cooking for 2 minutes.
- Pour vinegar and remaining pineapple juice marinade. Let boil. Stir. Cover the pan and adjust heat to low. Continue cooking until the pork tenderizes.
- Remove the cover of the pan. Add fish sauce. Stir and continue cooking in medium heat until the sauce completely evaporates.
- Transfer to a serving bowl. Serve with warm rice.
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Era A. SORIANO says
Looks delicious and yummy….
Vanjo Merano says
Thank you! It is tasty. Please try the recipe and let me know your thoughts.