Cebuano Pork Adobo with Pineapple and Coconut

This Cebuano-style Pork Adobo features tender pork marinated in a blend of soy sauce, vinegar, garlic, and spices, enhanced with a creative twist of pineapple and coconut milk for a touch of sweetness and creaminess. The combination of traditional flavors with a hint of tropical flair makes it a delightful main course that respects culinary traditions while adding a unique dimension.

Ingredients:

• 2 lbs pork belly, cut into cubes
• 1/2 cup soy sauce
• 1/2 cup vinegar (cane vinegar preferred)
• 1/4 cup coconut milk
• 1 cup pineapple chunks (fresh or canned)
• 1 head garlic, minced
• 1 onion, sliced
• 2-3 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• Salt to taste
• 1/2 cup water
• Chopped green onions for garnish

Instructions:

1. In a bowl, combine pork, soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves. Marinate for at least 1 hour, preferably overnight.
2. Heat vegetable oil in a large pot over medium heat. Add sliced onions and sauté until translucent.
3. Add the marinated pork (reserve the marinade) and cook until the meat is browned on all sides.
4. Pour in the reserved marinade, coconut milk, and water. Bring to a boil, then reduce heat to low.
5. Add pineapple chunks and brown sugar. Simmer for about 40 minutes or until the pork is tender and the sauce has thickened. Adjust salt to taste.
6. Serve hot, garnished with chopped green onions. Enjoy with steamed rice.