Pork Humbo with Soy and Pineapple
A sweet and sour variation of Adobo with pineapple from the Philippines
Print
Pin
Rate
Servings: 6 people
Calories: 88kcal
Cost: £10
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Heavy Pot, with Lid
- 1 Measuring Cup
Ingredients
- 1 Kilo Pork Belly 2” cubes
- ½ Cup Coconut Vinegar
- ½ Cup Soy Sauce
- 12 each Garlic Cloves halved lengthwise
- 1 Tbspns Black Peppercorns
- 2 each Bay Leaves
- 1 Tbspn Vegetable Oil
- ¼ Cup Brown Sugar
- ½ Cup Water
- 1 Tbspn Arrowroot Or cornflour - arrowroot is clearer.
- 1 Tin Pineapple Chunks in juice (or Fresh) 12 oz, Juice separated
Instructions
- Marinate the pork in the vinegar, soy sauce, garlic, peppercorns and bay leaves for 1 hour.
- Drain and set the marinade aside.
- Saute the pork until brown and add the brown sugar and garlic from the marinade.
- Continue cooking, stirring until well caramelised.
- Add the water, pineapple uice, and marinade and bring to a boil.
- Simmer for approximately 1 hour until tender.
- Dilute the arrowroot in a little water and add to the pork to thicken slightly.
- Season to taste.
- Serve with rice
- Spiciness can be adjusted to taste, according to taste.
Notes
Small boiled potatoes can be added to the pork if desired.
Nutrition
Calories: 88kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 1085mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg