Filipino Pork Adobo w/ Pineapple - Pai's Kitchen | Filipino Recipe
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
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Popular! PORK BELLY is VERY DELICIOUS ????✅ SHARING SIMPLE WAY of COOKING Pork Belly❗
Watch❗ SIMPLE WAY of COOKING Delicious PORK belly!
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List of Ingredients:
Pork belly
Garlic
Onion
Black pepper
Soy sauce
oyster sauce
Vinegar
Water
Bayleaf
Potato
Bell pepper
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Pork Spring Rolls | Lumpiang Shanghai #filipinofood #springroll #recipe #food #shorts
Lumpiang Shanghai is Filipino-style spring rolls made of ground pork, chicken, or beef filling wrapped in thin crepes called lumpia wrappers. The meat-stuffed wrappers are rolled into thin cylindrical shapes, cut into bite-size lengths, and deep-fried to golden perfection.
So, when you simply say Lumpia, people will tend to think you mean the plumper and bigger spring roll rather than the “Shanghai” which is a smaller and meatier one.
Lumpia are Filipino and Indonesian adaptations of the Fujianese and Teochew popiah, which was created during the 17th century in the former Spanish colonial era. In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.
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GANITONG LUTO SA CAULIFLOWER! / STIR FRY RECIPE / BEST CAULIFLOWER RECIPE!
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Ingredients:
cornstarchslurry
cauliflower
1/2 pork liempo
3 tbsp oyster sauce
3 tbsp soy sauce
1/4 baguio beans
seasoning
oil
6 cloves garlic
1 piece onion
black pepper
water
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Why I chose Pork Adobo with Coconut Milk ft. @DrooliusFilms
Link to @DrooliusFilms's recipe:
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Pork Bistek | Filipino-style Pork Steak
Pork Bistek is a delicious take on the classic Filipino beef steak. With tender pork chops and a tangy and savory sauce, it’s sure to be a family favorite.
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How to Make Filipino-style Pork Steak
✅Ingredients
3 pounds bone-in pork chops, about 1/4 inch thick
1/2 cup calamansi or lemon juice
1/4 cup soy sauce
1 large onion, peeled and sliced thinly
1 head garlic, peeled and minced
1/4 teaspoon pepper
3 tablespoons canola oil
1 cup water
salt to taste
1 small onion, peeled and sliced into rings
✅Instructions
In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.
In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
Return meat to pan.
Add reserved marinade and meat juices.
Add water and bring to a boil, skimming scum that floats on top. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
Season with salt to taste.
Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.
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