Yields: 4-6 servings
Ingredients
1 large ripe pineapple
2 tablespoons plus 2 teaspoons TAO Extra Virgin Olive Oil
2-pound boneless pork shoulder, cut into 1½" cubes
Kosher salt. freshly ground pepper
½ white onion, thinly sliced
6 garlic cloves, thinly sliced
2/3 cup cane vinegar or unseasoned rice vinegar
1 tablespoon oyster sauce
1 tablespoon TAO Pineapple Balsamic Vinegar
1 tablespoon black peppercorns
5 dried bay leaves
Steamed white rice and thinly sliced scallions (for serving)
Directions
Peel and core the pineapple. Cut half of the pineapple into bite-size pieces (about 1"); set aside. Chop the remaining pineapple into small pieces and transfer to a small saucepan. Cook over low heat, occasionally stirring, until very soft and broken down and nearly all juice is evaporated, 15-18 minutes. Transfer to a blender and add ¼ cup water, purée until smooth.
Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high. Lightly season pork with salt and pepper. Working in 2 batches, cook pork until well browned on all sides, 5-8 minutes per batch. Transfer to a plate.
Reduce heat to medium-low and add onion and garlic to the same pot. Cook, often stirring, until fragrant and softened about 5 minutes. Return pork to pot and stir in pineapple purée. Add balsamic vinegar, soy sauce, oyster sauce, peppercorns, bay leaves, and 3 cup water and stir to combine. Bring to a simmer and cover the pot. Reduce heat so adobo is at a very gentle simmer, and cook until pork is tender, 45-50 minutes.
Adapted from Bon Appétit