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Filipino Pork Adobo w/ Pineapple – Pai's Kitchen | Filipino Recipe

Byamazingfoodstv


New and improved Filipino Adobo my friends! This time I’m oomphing it up with some coconut milk and caramelized pineapple. I’m using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and some people said pineapple, others said coconut milk. I thought it would be fantastic to put BOTH these things in the dish and my gosh is it GOOD!

If you’ve tried my first adobo, try this one, because it is BETTER!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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38 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  3. This is a combination I definitely have to try. I do like pineapple on my pizza but, fresh pineapple, and not just with ham, but with hot capocollo and anchovies. OMG! Can't wait to try this wonderful combination you have put together. Thank you so much!

  6. Pork adobo was the first thing that Mrs. Rick cooked for me the day after we got married. Which was quite a shock to my system as I was a small-town kid from the Midwest, who grew up on steak and potatoes. That was 49 years ago, and we still can't go thru the meat section of the supermarket without picking up some country ribs or a small pork butt for adobo the next day.

  7. In the home province of my late father they cook White adobo, they use the same adobo ingredients except for soy sauce instead they use salt and fish sauce. And they cook it slowly until the pork belly gradually extracts their own fats and fries gradually. In Filipino we called it (Adobo Tagalog) And top it with a lot of toasted garlic. It's good until the next day and use it for your fried rice. 🤤🤤🤤🥰🥰🥰

  29. This is my first video of yours and one of the things that stood out is how you actually teach – e.g. the pork will shrink or let the pineapple to sit vs stirring will prevent the browning. I feel like it’s basic “foundations“ like that, that makes a difference and is extremely helpful with cooking overall!! Things I need help in lol, so thank you!! I'll be checking out more videos and have subscribed! 💚☺️🇵🇭

  35. Adobo with a sweet sour taste is called Humba! Star anis is one of the spices used in Humba. You can use pineapple juice to have that sweet and sour taste. Another ingredient added to Humba is banana blossom… Humba is a Chinese inspired adobo

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