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Pininyahang Adobo (Pork Adobo with Pineapple)
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Pininyahang Adobo (Pork Adobo with Pineapple)

A savory-sweet Filipino classic featuring tender pork, creamy marble potatoes, and a natural sweetness from pineapple tidbits.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Filipino
Keyword: Adobo, Filipino, Main Dish, One-Pot, Pininyahan, pork
Servings: 4 servings

Ingredients

  • 1 kg Pork chunks Pork belly or shoulder
  • 1 can 115g-200g Del Monte Pineapple Tidbits (reserve the liquid)
  • 250 g Marble potatoes halved
  • 5 cloves Garlic crushed
  • 3-4 Bay leaves
  • 2 tbsp Cooking oil
  • 1/2 cup Soy sauce
  • 2 tbsp Oyster sauce
  • 1/4 cup Cane vinegar
  • 1 Pork cube bouillon
  • 1 cup Water adjust as needed
  • Salt and black pepper to taste
  • Sliced leeks or spring onions for garnish

Instructions

  • Sear the Meat: Heat oil in a large pan. Add pork chunks and sear until all sides are browned and the fat begins to render.
  • Aromatics: Add the crushed garlic and bay leaves. Sauté until the garlic is fragrant.
  • The Sweet Base: Pour in the pineapple tidbits along with all the liquid from the can.
  • Braising Liquid: Add the soy sauce, oyster sauce, and water. Stir to combine.
  • Simmer: Cover and simmer on medium-low heat until the pork is tender (approximately 30-40 minutes).
  • The Vinegar Step: Pour in the cane vinegar. Do not stir. Let it simmer for 5 minutes to allow the "raw" acidity of the vinegar to cook off.
  • Seasoning: Add the pork cube. Taste and adjust with salt or pepper as desired.
  • Potatoes: Add the halved marble potatoes. Cover and simmer for another 10-12 minutes or until the potatoes are fork-tender.
  • Finish: Once the sauce has thickened to your liking, turn off the heat.
  • Serve: Transfer to a serving dish, top with fresh leeks or spring onions, and serve with hot steamed rice.

Notes

The Sweetener Secret: Use the liquid from the pineapple can to provide a natural, fruity sweetness that tenderizes the pork without adding refined sugar.
Vinegar Tip: After adding the cane vinegar, let it simmer for at least 5 minutes without stirring to allow the harsh acidity to cook off.
Potato Prep: Cutting marble potatoes in half allows them to release starches that naturally thicken the adobo sauce.
Pro Garnish: Top with fresh leeks or spring onions right before serving to add a bright, crisp contrast to the rich braised meat.