(1) Cut the pork into cubes and transfer to a heavy pot. (2) Add minced garlic (about 5 cloves), 2 tablespoons to 1/4 cup soy sauce, 1/4 cup apple cider vinegar, 1/2 cup pineapple juice, salt and pepper to the pork (3) Simmer until pork is tender. (4) With a slotted spoon, scoop out the pork from the sauce, transfer to a bowl then set aside. (5) Reduce the sauce to half then strain it into a bowl to get rid of the bits of garlic. (6) Transfer the pork back to the pot and pan fry until golden brown. (7) Pour the sauce back to the pork. (8) Pan-fry the pineapple slices and add last or just before serving. Steps 4-7 are optional but pan frying the pork and reducing the sauce have always been my preference. Serve hot on steamed rice.
|the pineapple pork adobo is shown above as a rice topping|