Friday, March 28, 2014

Pineapple Pork with Green Beans

In the absence of my used-to-be-full-packed kitchen in terms of ingredients, I was forced to make something of what I can find and created this simple yet appetizing dish.  More so to those who love sweet and salty tasting pork meal.

Before I created this dish, I really intended to make adobo but I realized that I do not have vinegar.  Well, I do not like vinegar very well.  I really don't know why.  And I must admit, I am not very much of a good cook when I have to deal with vinegar.  That is my kryptonite in cooking.  But I strive if I really need to use one.


250lbs pork belly, cut in cubes
2 gloves garlic, crushed
2 Tbsp cooking oil
2 tsps black peppercorns
1/4 cup pineapple juice or 115gms pineapple tidbits (juice included)
3Tbsp dark soy sauce (regular soy sauce is fine)
1 Tbsp fish sauce or 1 tsp rock salt
1 cup water 
100 gms green beans.  In the Philippines, we call this Baguio Beans; cut in about 3 inches; blanched and set aside.

1.  Marinate pork with pineapple juice, soy sauce and salt for at least 30 minutes
2.  Remove pork from the marinade.  Set aside but keep the marinade.
3.  Heat oil in a saucepan and saute garlic until golden brown.
4.  Add marinated pork to the sauteing garlic.
4.  Sear pork for about 5 minutes.  
5.  Add marinade, water and pineapple tidbits.
6.  Bring to boil then simmer for 30 minutes or until pork is very tender. Add water 1/2 cup at a time.  Adjust saltyness by adding fish sauce or salt depending on your preference.
7.  Serve hot topped with blanched beans.


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