Pork Belly Pineapple Adobo Recipe from the Manila Machine

Manila Machine's Pork Belly Pineapple Adobo
Pork belly needs no introduction.

However, you might need a little background on “adobo,” so we’re letting The Manila Machine, one of the featured food trucks at the LA Street Food Fest’s Summer Tasting, introduce you to one of its signature dishes, Pork Belly Pineapple Adobo. They’ve shared the recipe below!

Adobo is perhaps the most well known and beloved of Filipino comfort foods, but is as much a cooking technique as it is a dish. The term “adobo” refers to the braising of any meat or vegetable in vinegar, salt, black peppercorns, garlic, and bay leaves. But depending on the region of the Philippines, and on the individual household, variations on adobo can include things like coconut milk, lemongrass, and soy sauce (soy wasn’t introduced to the Philippines until the Chinese began to settle there around the 10th century, so the earliest adobos in the Philippines weren’t made with soy at all but used sea salt).

The Manila Machine’s Pork Belly and Pineapple Adobo strikes a nice balance between sweet and savory as the sweetness of the pineapples provides a nice counter-point to the fatty pork.
Pork Belly Pineapple Adobo from Manila Machine Food truck

Pork Belly Pineapple Adobo Recipe

from The Manila Machine

Ingredients:

¾ cup Filipino cane vinegar
1½ tablespoons sea salt
1-2 teaspoons freshly ground black pepper
2 pounds pork belly, cut into 1-inch cubes
6 cloves garlic, smashed and peeled
2 bay leaves
1 can (14 ounces) pineapple chunks, drained

Directions:

In a medium bowl, combine the vinegar, salt, and pepper.

Place the pork belly, garlic, and bay leaves into a large Dutch oven, then pour the vinegar mixture into the pot. Place the pot over high heat, bring the liquid to a boil, then reduce heat, cover, and simmer for one hour.

After one hour, taste the sauce for seasoning–adding more salt as needed, or adding water to dilute vinegar if desired.

Remove the pork from the sauce with a slotted spoon and place the pork on a cookie sheet; broil the pork until browned–about 2 minutes. Return the browned pork to the sauce, then add pineapples. Simmer for 2-3 minutes more.

Serve over steamed white rice.

Serves 6-8.

About LA Street Food Fest’s Summer Tasting Event

Who: You (if you live in LA)
What: LA Street Food Fest’s Summer Tasting
When: Saturday July 24, 2010 | VIP Preview 4 pm | General Admission 5:30 pm
Where: The Rose Bowl, Pasadena, CA
Why: because you’re a food freak and the event benefits St. Vincent Meals on Wheels and Woolly School Gardens
How Much: General Admission $45 | VIP $65
** You must buy tickets in advance. There will be NO tickets sold at the door.**

[photos by Cathy Danh of gastronomyblog, for TasteSpotting]

by Sarah J. Gim on July 20, 2010 · 2 comments

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