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Filipino-style pineapple and pork adobo recipe

Filipino-style pineapple and pork adobo recipe

122 ratings

Adobo dishes in Filipino cuisine involve marinating the meat, in this case pork shoulder, in a vinegar-based sauce for juicier, more tender meat. Pineapple adds a sweet, sharp acidity that complements the saltiness of the pork, you'll love this. See method

  • Serves 8
  • Takes 1 hr 30 mins plus marinating
  • 400 calories / serving
  • Freezable
  • Dairy-free


  • 2 x 700g packs pork shoulder steaks, cut into 3cm chunks
  • 150ml rice vinegar
  • 100ml light reduced-salt soy sauce
  • 10 garlic cloves, finely chopped
  • 1 large onion, roughly chopped
  • 12 bay leaves
  • 8 bird’s-eye chillies, halved lengthways
  • 2 tbsp black peppercorns
  • 1 large pineapple (about 1.2kg), peeled, cored and cut into 3cm chunks
  • 1 tbsp vegetable oil​
  • 4 spring onions, thinly sliced, to serve
  • rice, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    7g 34%
  • Sugars

    19g 21%
  • Salt

    3g 50%

of the reference intake
Carbohydrate 20.6g Protein 34.8g Fibre 3.2g


  1. In a large bowl, mix the pork with the other ingredients (except the oil and spring onions) and 200-250ml water to cover. Marinate for at least 20 mins at room temperature (or leave in the fridge for up to 24 hrs).

  2. Remove the pork and pineapple from the marinade (reserve it) with a slotted spoon and pat dry with kitchen paper. Heat the oil in a wide, lidded casserole dish over a medium-high heat. Fry the pork in 2-3 batches for 3-4 mins each side until crisp and well-browned (turn down the heat if it starts to catch); transfer to a plate. Add the pineapple and cook, stirring often, for 2-3 mins each side until starting to caramelise.

  3. Return the pork to the dish and pour in the marinade, scraping the dish to lift off any sticky bits. Reduce to a medium-low heat, cover and simmer briskly for 30 mins. Uncover and bubble for another 25-30 mins, turning the pork regularly to coat, until the meat is tender and the sauce has thickened a little. Scatter with the spring onions and serve with rice, if you like.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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