The first time I met this dish was in the 70s when I think there was a rage of anything Hawaiian i.e., pineapples were added to everything. My Tita Perly first cooked them for me and it's only recently that I remembered this one favourite. 'Hope you liked it, too.
1 kg pork or chicken - cut into serving pieces
1 x 425 g can of pineapple chunks
1 Tbsp minced garlic
1/2 tsp peppercorns
2 bay leaves
1/2 cup soy sauce
1/2 cup vinegar
- Combine meat, garlic, peppercorns, soy sauce, vinegar, and bay leaves in a pot or saucepan. Bring to boil and simmer until meat is cooked and tender (about 30 minutes for chicken and 1.25 hours for pork). If it becomes too dry add a little hot water.
- [Optional] Fry drained meat in batches in a separate pan with oil. Fry them briefly, just enough to brown them a little. Bring the meat back in the pot with sauce.
- Add half of the pineapple chunks and all of its juices. Simmer for about 5 minutes. Remove from heat.
- [Optional]Add the remaining pineapple chunks for garnishing.
- Dish up and serve.