Filipino pork and pineapple adobo stew recipe

Adam Liaw
Pork and pineapple adobo.
Pork and pineapple adobo. Photo: William Meppem

Adobo is the national dish of the Philippines, and you can make it from just about anything. Fish, chicken wings or beef are all great, but this pork and pineapple version is my favourite.


2 tbsp vegetable oil

1 cup pineapple chunks

1.5kg pork shoulder, cut into 2cm chunks

6 cloves garlic, roughly chopped

1 brown onion, peeled and sliced

2 tbsp dark soy sauce

½ cup soy sauce

½ cup white vinegar

2 cups unsweetened pineapple juice

1 tsp sugar

3 bay leaves

1 tsp whole black peppercorns

steamed greens, to serve

garlic rice, to serve


Heat a casserole dish over high heat and add half the oil. Add the pineapple chunks and fry until the outside is caramelised in parts, about 2 minutes. Remove from the pot and set aside.

Fry pork in batches until well browned, about 3 minutes for each batch, and remove from the pot. Add the remaining oil and fry the garlic and onion for a few minutes, until fragrant. Return the pork to the pot and add the soy sauces, vinegar, pineapple juice, sugar, bay leaves and peppercorns.

Bring to a simmer and cook for about 45 minutes, until the pork is tender when tested with a fork. Stir through the pineapple chunks and remove from the heat. Allow to stand for 10 minutes before serving with steamed greens and garlic rice.