by Millie Bentley
Greetings! What gorgeous weather we’ve been having here in Bethel for the past few days! Daylight hours are increasing and it won’t be long before spring is here to stay. Here is a recipe for Pineapple Pork Adobo that is really good to go along with our nice weather. I used to think that “adobo” was always made with meat of some sort cooked with water, vinegar and soy sauce. I love chicken adobo – makes my mouth water just thinking of it – yum! Anyway, I came across an adobo recipe for meat cooked without vinegar, so I tried it and it’s a winner.
Pineapple Pork Adobo
1 pork tenderloin, about 1 pound cut into ½” 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” 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 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!