Adobong Aso with Coconut and Pineapple

This creative take on the traditional Adobong Aso combines the classic flavors of soy sauce, vinegar, and garlic with the tropical sweetness of coconut milk and pineapple. The result is a savory, rich dish that balances umami and sweetness, making it a delightful twist on a beloved Filipino staple. This recipe respects traditional culinary principles while introducing unique elements that enhance the overall flavor profile.

Ingredients:

• 2 lbs pork shoulder, cut into cubes
• 1/2 cup soy sauce
• 1/2 cup vinegar (cane or white)
• 1 cup coconut milk
• 1 cup pineapple chunks (fresh or canned)
• 1 onion, sliced
• 6 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 2 tablespoons vegetable oil
• Salt to taste
• Chopped green onions for garnish

Instructions:

1. In a large bowl, marinate the pork cubes in soy sauce, vinegar, garlic, bay leaves, and black peppercorns for at least 30 minutes.
2. Heat vegetable oil in a large pot over medium heat. Sauté the onions until translucent.
3. Add the marinated pork to the pot, including the marinade. Cook until the pork is browned, about 5-7 minutes.
4. Pour in the coconut milk and bring to a gentle simmer. Cover and cook for about 40 minutes, or until the pork is tender.
5. Stir in the pineapple chunks and cook for an additional 10 minutes, allowing the flavors to meld together.
6. Season with salt to taste. Garnish with chopped green onions before serving.