Lara Lee’s recipe for belly pork with pineapple adobo
A Filipino-style slow-cooked stew packed with pungent, salty and sweet-sour flavoursLacquered cubes of tender pork belly and caramelised chunks of pineapple are the stars of this twist on adobo, the unofficial dish of the Philippines. A slow-cooked stew spiked with pepper, garlic and floral bay leaves, adobo’s signature flavour combination is vinegar and soy, giving it lick-smacking depth and complexity. There are 16 (yes, 16!) garlic cloves to give it some oomph, but if you are anti-peeling, reduce that number to eight. Continue reading...
A Filipino-style slow-cooked stew packed with pungent, salty and sweet-sour flavours
Lacquered cubes of tender pork belly and caramelised chunks of pineapple are the stars of this twist on adobo, the unofficial dish of the Philippines. A slow-cooked stew spiked with pepper, garlic and floral bay leaves, adobo’s signature flavour combination is vinegar and soy, giving it lick-smacking depth and complexity. There are 16 (yes, 16!) garlic cloves to give it some oomph, but if you are anti-peeling, reduce that number to eight. Continue reading...
