How to Cook Pininyahang Baboy

Pininyahang baboy is a savory-sweet Filipino dish where tender pork is simmered in a rich combination of pineapple juice and coconut milk, creating a flavorful and creamy stew.

Prep Time10

Cook Time45

Total Time55

Course: Pork Recipe

Cuisine: Filipino

Keyword: pininyahang baboy, pork with coconut milk, pork with pineapples

Servings: 6 servings

Calories: 387kcal

Author: Manny

Ingredients

1 kilo pork belly or pork shoulder slice into cubes
3 pieces potatoes peeled, quartered
1 large can canned coconut cream
1 small can pineapple chunks reserved syrup for marinate
1 cup pineapple juice
1 pc medium size carrot peeled, cut into wedges
1 pc medium size red or green bell pepper cut into strips
1 pc large bird's eye chili chopped
2 pcs bay leaves laurel leaves
3 cloves garlic minced
2 pcs red onions chopped
1 tsp. peppercorns crushed
2 tsp. patis fish sauce
2 tsp. brown sugar
salt to taste
cooking oil

Instructions

How to cook Pininyahang Baboy:

In a large bowl, put the pork and season with salt. Pour in the pineapple syrup and marinate the meat for at least 30 minutes. Drain and set aside.
Heat about a tablespoon of oil in a large wok and saute the pork for 2 to 3 minutes until all sides are slightly brown. Drain from oil and set aside.
In the same wok, saute garlic and onions until the onions are soft. Add in the pork, peppercorn, bay leaves and fish sauce and saute for about 3 minutes.
Add in the water, pineapple juice and sugar. Bring to a boil and simmer until the pork is tender stirring occasionally. Add water if necessary.
Then pour in the coconut cream and stir. Add in the potatoes and simmer 2 minutes stirring constantly.
Next is add the carrots and simmer for another 3 minutes until the carrots and potatoes are cooked and the sauce is thick. Season with salt and pepper as needed.
Last but not the least is add the pineapple chunks, bell peppers and red chilies. Cover and cook for another minute and turn off heat. Serve with steamed rice and enjoy!

Notes

Cooking Tips:

Marinate the Pork for Maximum Flavor

Let the pork marinate in pineapple juice for at least 30 minutes before cooking. The acidity in the juice helps tenderize the meat while infusing it with a subtle sweetness. Skipping this step can result in tougher, less flavorful pork.

Sear the Pork for Better Texture

Brown the pork on all sides before simmering it in the sauce. This searing process locks in the pork’s juices and creates a flavorful crust that enhances the overall texture. It also adds a depth of flavor to the dish that complements the sweet and creamy sauce.

Add Vegetables at the Right Time

To keep the vegetables from becoming too soft or mushy, add them in stages. Potatoes should be added first since they take longer to cook, followed by carrots, and finally, bell peppers and chilies. This ensures the vegetables retain their texture and vibrant color, balancing the dish perfectly.