Pork Adobo with Fruit Cocktail

Though it’s one of their favorites, my kids got tired of my usual Adobo.  I told myself that I must come up with another variety.  In the commercial, Juday’s version has pineapple in her adobo.  But we have allergy in pineapple!  Too much pineapple is not good for us.  Maybe I can try fruit cocktail, since it has less pineapple.  And it worked!  Kids and hubby love my new adobo.

Ingredients:
500 g Pork Kasim (shoulder pork cut “picnic”)
400 g Fruit Cocktail in heavy syrup
2 cloves Garlic (minced)
1 tbs. Brown Sugar
½ cup Cane Vinegar
½ cup Soy Sauce
2 pc. Laurel Leaves
5-10 pcs. Black Peppercorn
2 cups Water

Procedures:

1. Cut pork into small bite proportion.
2. Drain fruit cocktail, set aside and save syrup.
3. Dissolve brown sugar in fruit cocktail’s syrup.
4. Add vinegar and garlic.  Stir.
5. Marinate pork in the syrup for an hour.
6. In a saucepan, cook the pork with the syrup and add 2 cups water.
7. Bring to boil and remove the white bubbles.
8. Lower the fire and simmer pork until tender.
9. From time to time stir the pork while simmering.
10. Do not let it dry while cooking. 
11. When pork is almost tender, add soy sauce, laurel leaves & peppercorn.  Stir.
12. Turn off fire when pork is tender and add fruit cocktail.  Stir.
13. Serve while still hot.

Makes 4-5 servings.


Tip:  If it tends to dry while cooking, add small amout of water from time to time until meat is tender.