Caramelised pork and pineapple adobo

SERVES 4

60 ml (¼ cup) vegetable oil

2 tbsp soy sauce

1 tbsp malt vinegar, or to taste

1½ tbsp brown sugar

2 tsp freshly ground black pepper,

or to taste

4 cm piece (20gm) ginger, finely grated 4 garlic cloves, finely chopped

1 fresh bay leaf

2 tbsp chipotle chilli in adobo sauce,

finely chopped

125 ml (½ cup) beef or chicken stock

600 gm pineapple, peeled cut into

5cm pieces

1.5 kg boneless pork belly, skin on and cut into 5cm pieces

Steamed snake beans and sliced spring onions, to serve

1 Preheat oven to 200°C. Place oil, soy, vinegar, sugar, pepper, ginger, garlic, bay leaf and chilli with 50gm pineapple in a blender and blend until finely chopped and combined. Transfer to a large bowl and stir in stock; season to taste.

2 Add pork and remaining pineapple to marinade and toss well to combine. Transfer to an ovenproof dish that snuggly fits mixture. Turn pork so it is skin-side up. Bake until pork and pineapple begin to brown (20 minutes). Increase oven temperature to 220°C and continue to bake until pork and pineapple are caramelised (10-12 minutes). Remove from oven and set aside to rest for 10 minutes.

3 Serve adobo in pan or transfer to a large serving dish then scatter over spring onions. Serve with steamed snake beans.