Pork and Pineapple Adobo appeared first on CASA Veneracion
When cooking pork and pineapple adobo, use fresh pineapple. Divide the pineapple into two portions, simmer half with the pork and use the rest to garnish the dish. Oh, I know. That sounds so radically different from the pork and pineapple adobo that we have come to know—the kind where the pineapple chunks or tidbits […]
Pork and Pineapple Adobo was written by Connie Veneracion and originally published in CASA Veneracion.