Pininyahang baboy or Pork with Pineapple and Coconut milk (Pininyahang Baboy with Gata), inspired from the chicken version. This version is definitely a winner. Creamy in sauce, kids will love it too. Happy cooking..enjoy!
1 kilo pork belly, cut into large cubes
3 pieces medium size potato, peeled, quartered
1 medium size carrot, peeled, cut into wedges
1 medium size red/green bell pepper, cut into strips
1 long red chili, sliced
3 cloves garlic, chopped
2 medium size onion, chopped
1 big can, canned coconut cream
1 small can pineapple chunks, reserved syrup for marinate
1 cup pineapple juice
1 tsp. crushed peppercorns
2 teaspoon fish sauce (patis)
1-2 tsp. sugar
In a bowl, rub pork with some salt and pour in pineapple syrup to marinate for 20 to 30 minutes. Set aside.
In a big wok, heat oil and fry the pork for 2 to 3 minutes or until seared on all side. Drain from oil, transfer to a plate and set aside.
In the same wok, sauté garlic until brownish and onions become soft. Toss in the pork, crushed peppercorns and fish sauce, stir fry for a few minutes. (3-4 minutes)
Next, add in 1 cup of water, coconut cream, sugar and the pineapple juice. Let it boil and simmer over medium to low heat. Constantly stir for 15 to 20 minutes until the pork becomes tender. Add water if needed.
Then, add in the sliced potatoes, and let it cook for additional 2 to 3 minutes.
Add the carrots and continue to cook for 3 to 5 minutes more, until the carrots and potatoes are cooked and sauce becomes thick. Season with salt and pepper to taste.
Lastly, add the pineapple chunks, sliced bell pepper and red chili. Cover pot for about a minute and turn off heat.
Transfer to a serving bowl, share and enjoy!
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