by Millie Bentley
Greetings. Last week we published a chicken adobo recipe, I love chicken adobo – makes my mouth water to think of it – yum! I thought the Philippine dish “Adobo” was always made with meat of some sort cooked with water, vinegar and soy sauce. I came across an adobo recipe for meat cooked without vinegar, so I tried it and it’s a winner I’ll share with you this week.
Pineapple Pork Adobo
1 pork tenderloin, about 1 pound, cut into ½ – inch slices
1 green bell pepper, seeded, cut into strips lengthwise
½ sweet brown onion, sliced lengthwise (or use about 6 green onions, trimmed and cut into ½ – inch pieces)
½ cup unsweetened pineapple juice
1 cup chicken broth
salt and pepper to taste
Place pork, pineapple juice and broth in a large skillet or wok. Bring to a boil, cover, lower heat and simmer for 10 minutes. Uncover; add green pepper and onion. Season to taste with salt, pepper and/or soy sauce. Serve over hot rice. Until next week, vaya con Dios!