PINYADOBO 1 kg pork liempo, adobo cut ½ cup soy sauce ½ cup pineapple juice ¼ cup vinegar 2 tbsp. brown sugar 2 tsp. rock salt ½ cup pounded garlic 6 pcs. bay leaves 1 tbsp. whole black pepper 2 cups water ½ kg potatoes, peeled 1 can pineapple chunks 3 pcs. red bell peppers, cut into chunks

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Adobo has always been my comfort food.

Parang every week, kinahanap yan ang panlasa ko

na kailangan kong kumain ng Adobo with a lot of rice.

Minsan may itlog, minsan may kamatis, atsara, kung ano-ano pa.

Today, let's create another version of Adobo with pineapples.

Kaya let's call this Piña Adobo.

So this recipe, I thought of you could replace some of the vinegar with another acid

and that is pineapple juice and fresh pineapples or you can also use canned pineapple chunks

but today, these are the things that I use, canned pineapple chunks

for those who will say that fresh pineapples are rare in our place.

So this is the solution and this is also canned pineapple juice

but if you live in Tagaytay or in places that pineapples are abundant,

you may use fresh, no problem.

Of course, it's more delicious but first, let's start with the meat.

What is the most delicious for Adobo?

Of course, it's Pork Liempo but you may also use chicken

or if you don't like the layers of fat, you may use pork meat.

No problem at all.

So first, this is washed, triple washed.

I will just put it in my pot or brazier, okay?

I'm going to turn on the flame now.

And then I will put the garlic, this is just pounded garlic.

You pound your garlic.

It can also be minced but for Adobo, it's better if you have whole garlic that you can bite.

Of course, soy sauce.

This is your pineapple juice, I will just wash the soy sauce container so it would be clean.

Vinegar.

Brown sugar, you put a bit of brown sugar.

If you don't like your Adobo that is sweet, you may remove the brown sugar.

Black peppercorns.

Of course, laurel.

A bit of salt.

You need some salt for it to be really tasty.

And when you put it like that, you just put enough water.

Okay, I already wash the sticky sugar on my hands.

Just enough water to cover the meat.

Don't worry, it will also get dry later.

So what you want to do now is you let it boil first and when it boils,

you're going to set the flame to low or low-medium and then we're going to braise it.

We are going to tenderize the meat for around 30 to 45 minutes

or if you want that when you push it with a spoon, the meat would separate.

You will let it boil for about 1 hour.

So there, as you can see that our Adobo is already boiling.

I will cover it and I will cook it already over low flame.

Don't force it to be tenderized over high flame because the meat would be too dry.

So you just put it on low flame, just slow cooking and the pork would be tenderized quickly.

45 minutes.

Let's go back.

Okay, so there.

As you can see that the soup is already reduced, the soup is already less

and our pork is already tender.

As you can see that when you push it with a spoon.

Look at it, okay?

So let's push one.

When you push it with a spoon, see?

You can see that-

Oh! It's bone.

What is that?

It's bone that I'm pushing, look at this.

Look, see?

It's already separating.

So now, once your meat is pork tender, you put your potatoes already.

So I have here potatoes that I've cut into cubes.

I just soak it on water so that it won't discolor.

Just like that, you just put it there.

And your pineapple chunks.

And red bell peppers.

You just mix it like that.

And let's cover it again for around 5 minutes.

I want to give it a mix so that the potatoes would soak.

Let's give it 5 to 7 more minutes so that our potatoes would soften.

So there it is, it's really amazing, look.

The potatoes are already cooked and our pork is already super tender.

I increase the fire so that it would dry a bit

because we like our Adobo that the soup is thick and it dries a bit.

Well, it's up to you.

If you want it to be soupy, you turn off the fire for now

but I want it to be a bit dry.

So as you can see, there.

Just like that, when you're drying it, you toss the soup.

Then the fire is on so that the soup would reduce.

Okay, it looks perfect.

I will turn off the fire already.

We don't want it as if there's no sauce.

Of course, you need to have soup on your rice.

Of course, there should be pineapple but the soup itself.

Taste the pineapple first.

Let's taste the soup first.

I love it.

It's like, you know, it's like Humba, Asado, Pininyahang Manok that are combined

but the identity of Adobo is still there.

And the perfect thing about this is that Adobo is known that we put it on an outing

or even if you don't refrigerate it, it won't just be destroyed for sure.

This recipe is also like that because it has vinegar.

So let's taste it and I love that I'm just pushing it with a spoon.

It's already separated.

It's so tender.

It's so tender.

Perfection.

I will eat this with the pineapple.

I wish there's rice.

There's potato on it.

The potato is still hot.

One more taste.

It's delicious.

Even on the potato, the taste of the sauce is still there.

Let's taste.

And this bone, it's delicious.

I'm shocked by the bone, it's so tender.

It's really perfect when it's slow cooked.

So what are you waiting for?

You cook this Pineapple Adobo already or if you already have a favorite Adobo recipe,

try to put pineapple juice and pineapple chunks

because it will surely make you and your family extra happy.

I'm going to see you all soon.