Filipino Style Pineapple Pork Adobo
with Rice, Bell Pepper and Spinach
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 tin(s)
Pineapple Rings
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
British Pork Loin Steaks
10 grams
Cornflour
1 sachet(s)
Cracked Black Pepper
2 unit(s)
Garlic Clove
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
40 grams
Baby Spinach
Not included in your delivery
75 milliliter(s)
Water
2 tsp
Sugar
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, remove the pineapple from the tin (keep the juice from the tin-you'll use it later). Quarter the rings into large chunks.
Next, heat a drizzle of oil in large frying pan on medium-high heat.
Once the pan is hot, add the pineapple and cook until nicely charred, 5-6 mins. Turn only every couple of mins - this will result in the pineapple picking up some nice colour. Adjust the heat if needed.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Cut the pork into 2cm chunks. Sprinkle the cornflour into a mixing bowl and season with salt.
Add the pork and toss to coat thoroughly. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once your pineapple has caramelised, pop it into a small bowl and set aside for later.
Give the pan a quick wipe clean.
Return the (now empty) frying pan to a medium-high heat with a drizzle of oil.
Once the oil is hot, add the bell pepper and pork, stir-fry for 2-3 mins.
Reduce the heat to medium, add the cracked black pepper and stir-fry until browned all over and cooked through, an additional 4-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a small jug, combine the grated garlic, cider vinegar, soy sauce, pineapple juice, water and sugar for the sauce (see pantry for both amounts).
Once the pork is browned all over and cooked through, stir the sauce into the pan. Bring to a boil then reduce the heat and simmer until thickened, 3-4 mins.
Once thickened, add the pineapple back to the pan, Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Then remove from the heat.
Add a splash of water if your sauce is looking a little thick.
Fluff up the rice with a fork and share between bowls.
Top with your Pineapple pork adobo.
Enjoy!
