Pork Adobo sa Gata na may Pinya
AJI-NO-MOTO® Umami Seasoning, SARSAYA® Oyster SauceIngredients
- 2 Tbsps. (30ml) Cooking oil
- 1 kilo (1000g) Pork Tenderloin, sliced
- 3 Tbsps. (30g) Garlic, chopped
- 1/2 tsp. (2.5g) Salt
- 1 Tbsp. (7g) Black pepper, cracked
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1/2 cup (125ml) Soy sauce
- 1 pack (30g) SARSAYA® Oyster Sauce
- 1 cup (250ml) Pineapple juice
- 4 pcs. (2g) Laurel leaves
- 3 Tbsps. (45ml) Vinegar
- 1 cup (200g) Pineapple chunks, drained
- 1 cup (225ml) Coconut milk
- 2/3 cup (160ml) Coconut cream
- 1 1/2 tsp. (3g) Red chili, chopped (optional)
Procedure
- SAUTÉ & SEASON. In a wok, heat oil. Sauté pork and garlic. Add salt, pepper, AJI-NO-MOTO®, soy sauce, and SARSAYA® Oyster Sauce. Mix well until sauce has reduced.
- SIMMER. Add pineapple juice and laurel leaves. Cover and let simmer for 15-20 minutes or until tender. Add vinegar and pineapple chunks. Let it simmer to reduce the sauce.
- SIMMER. Add the coconut milk and coconut cream then continue simmering until it thickens and oil comes out from the cream. Add the chilis.
- SERVE. Transfer to a serving bowl. Serve and enjoy.
Cooking Tips
Pineapple juice not only adds sweetness and sourness to the dish, but also helps in tenderizing the meat.
Cooking Time: 40 minutes
Preparation: 10 minutes
Servings:
15
Serving size: 1/2 cup (113g)
Nutrition Facts
Calories per serving (kcal)
266.5
Carbohydrates (g)
9.6
Proteins (g)
12.3
Fat (g)
18.8
Dietary Fiber (g)
1.9
Calcium (mg)
51.8
Iron (mg)
1.8
Sodium (mg)
394.9
Good to Know Nutrition Facts
Pineapple is a good source of Vitamin C that is essential in maintaining a strong immune system.