Pork and pineapple adobo

SERVES 4

1kg pork shoulder, excess fat trimmed

2 tsp freshly ground black pepper

150ml light soy sauce

2 tsp dark soy sauce

60ml (¼ cup)  vegetable oil

1 large onion, very finely chopped

5 garlic cloves, finely grated or chopped

2 tbsp finely grated ginger

160ml (⅔ cup) coconut or palm vinegar (available from Asian food stores)

2½ tbsp firmly packed brown sugar

125ml (½ cup) pineapple juice

3 fresh bay leaves

Steamed rice, to serve

Seared pineapple

1 pineapple, trimmed, peeled and eyes removed

2 tbsp vegetable oil

Cut the pork into large pieces about 4cm across. Combine in a bowl with half the pepper, 2 tbsp of the light soy sauce and all the dark soy, then toss to coat. Cover the bowl and leave for about 30 minutes to marinate. 

Heat half the vegetable oil in a large saucepan over medium heat. Add the onion, garlic and ginger, then cook, stirring often, for 7-8 minutes or until softened. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Add the pork, then cook, turning often, until well browned all over. Transfer to the saucepan, then add the vinegar, sugar, pineapple juice, bay leaves and the remaining pepper. Pour out any excess oil from the pork pan and discard, then return the pan to the heat. Add about 125ml (½ cup) water, then bring to a simmer, scraping the base of the pan to dislodge any stuck on bits. Pour the liquid into the pan with the pork, adding a little more water if necessary to only just cover the pork. Bring to a simmer, then reduce the heat and cook for 1½ hours, turning the pork if necessary, or until the pork is very tender and the sauce has reduced. Don’t top up the cooking liquid. If you want the sauce sticker, remove the pork using a slotted spoon, then simmer the sauce until it has reduced to your liking, skimming any excess fat from the surface.