FILIPINO ADOBO PORK WITH PINEAPPLE: lower-fat, wallet-friendly, make-ahead; fresh fruit, some prep-ahead, slow cooker

Impressive South East Asian flavours score highly on western taste-o-meters...

5-star Pork & Pineapple in Filipino Adobo Sauce 

If you've grown up on Chinese food, you're not likely to be fazed by unfamiliar Oriental ingredients.  But 67 has to admit some hesitation when it came to the Phillipino dish - adobo.  

Adobo is considered the Philippines' unofficial national dish.  It's indigenous to the Philippines, developing earlier than the spicier Spanish/Latin American adobo.  Philippine adobo tends to be tangy, with sweet overtones.  

The main component of adobo is vinegar, used to preserve meat in the hot climate.  Gradually, garlic, soy sauce, peppercorns and bay leaves were added for flavour and transformed into a braising liquid/sauce for meat, fish or vegetables.  Unlike Spanish adobe, it does not contain tomatoes or paprika.

It was the amount of vinegar in the recipe* that made 67 hang back.  But a Filipino colleague who spoke often and longingly of his mother's Adobe stews encouraged 67 onward.  Plus the recipe being considered*    included one of 67's favourite fruits - pineapple. 

Reader,  the stew was astonishingly delicious - not too acidic, not too salty, with a gentle undertone of sweetness.  It was a  glorious amalgam of subtly unfamiliar flavours.  So different from western and Chinese cuisines to reward oneself for being a little with adventurous.  In a good - and very satisfactory - way.

67 chose pork as the main ingredient to help bump up deficient Vitamin D levels and improve immunity.   

Pork is also quite wallet-friendly.  A kilo of casserole pork or pork shoulder costs about £5 in Morrisons and even less at Sainsbury's.  Casserole Pork and pork shoulder are higher in fat than leaner cuts like tenderloin or chops but the cooking method means any fat is easily removed.  

Chicken will work just as well and will only need 45-50 mins of cooking on top of the stove. (see tips below) 

As for fresh pineapple, many supermarkets have plentiful supplies at a just s£1 each; fresh produces best results.  But if you really really must, tinned pineapple in juice - not syrup - will do. 

67 recommends this recipe though maybe not so much for small children.  Golden oldies, however, can enjoy its savouriness knowing they are not overdoing salt.   

Start cooking the day before needed.

Cost: min £6

Serves: 6

Ingreds:

One large ripe pineapple

2 tbsp +2 teaspoons veg oil

1 kg boneless pork shoulder (fat removed) or casserole pork in 1.5 inch cubes

One half white onion, thinly sliced

Six garlic clothes thinly sliced 

2/3 cup vinegar (plain, white wine or cider)

1/3 cup reduced-salt soy sauce

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon peppercorns +

Five bay leaves (tied in a muslim bag or clean j cloth)

          Salt and pepper 

steamed white rice

Garnish: chopped spring onions

Method:

1. Cut the pineapple in half lengthways; chop one half into small bite-size pieces, set aside; chop remaining pineapple into small pieces, cook in frying pan over low heat with a tablespoon or so of water until broken down and all juice evaporated, 15-18 mins (but it could take longer - see tips below). Blitz in blender with 1/4 cup water until smooth
2. Heat 1 tablespoon oil in a large casserole dish over medium high; add pork pieces without crowding (you may need to do this twice); brown on all sidles (it will take 5-8 mins); set side
3. Reduce heat to medium low; add a tablespoon oil & onion, cook 5 mins, stirring until softened; add garlic and pork with any juices; stir in pineapple purée 
4. Add vinegar, soy sauce, oyster & hoisin sauces and 3/4 cup water; wrap bay leaves & peppercorns in a clean j-cloth or piece of muslim, tie tightly with string; stir; bring to the boil 
5. Transfer to slow cooker; turn on to low; cook 3-4 hours or until meat is tender but not falling apart (see Faster method in Tips below)  
6. Meanwhile, heat large skillet over medium high; add 1 tsp each oil and butter; cook reserved pineapple pieces 5 to 8 mins, tossing occasionally until golden brown on both sides; cool, cover, refrigerate
7. When pork stew is cooked, remove bag of peppercorns and bay leaves;  separate sauce and meat; refrigerate overnight or until fat solidifies and can be lifted off
8. Return both meat and sauce to a pan; cook over medium heat about 15 mins.  If sauce is too thin, mix a teaspoon or so of corn starch to a tablespoon of cold water and add to sauce until it thickens and is shiny; season to taste.
9. Gently stir in caramelised pineapple, saving some pretty ones for garnish
10. Serve over rice, garnished with green of spring onions & pineapple

*adapted from Food & Wine

Comments:

• 'This was very tasty and good; the pineapple brought out the flavour of the pork and gravy and it was very nice with rice, broccoli and cucumber.  My second portion was served with mashed potato and sweet potato and was good with that, too.  But I would have loved lots more gravy.' 67 handyman & friend
• '5 stars! Brilliantly subtly adventurous. I loved the taste and texture and thought the gravy was just right, though a little more would have been good.  Will definitely make it again.' Retired writer

Tips:

• to increase the amount of gravy, add half-to-3/4 cup of stock (granules and cubes are ok) to slow cooker; the thickener should be 1-2 tsp cornflour mixed with 1-2 tablespoons cold water
• faster cook method:  use pork tenderloin or pork chops (fat removed) or chicken; after step 4, cook on top of the stove 45-50 mins; there should only be a little fat, if any; remove with a spoon or blot with kitchen paper 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.