Pork Adobo sa Gata na may Pinya

AJI-NO-MOTO® Umami Seasoning, SARSAYA® Oyster Sauce


  • 2 Tbsps. (30ml) Cooking oil
  • 1 kilo (1000g) Pork Tenderloin, sliced
  • 3 Tbsps. (30g) Garlic, chopped
  • 1/2 tsp. (2.5g) Salt
  • 1 Tbsp. (7g) Black pepper, cracked
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 cup (125ml) Soy sauce
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1 cup (250ml) Pineapple juice
  • 4 pcs. (2g) Laurel leaves
  • 3 Tbsps. (45ml) Vinegar
  • 1 cup (200g) Pineapple chunks, drained
  • 1 cup (225ml) Coconut milk
  • 2/3 cup (160ml) Coconut cream
  • 1 1/2 tsp. (3g) Red chili, chopped (optional)


  1. SAUTÉ & SEASON. In a wok, heat oil. Sauté pork and garlic. Add salt, pepper, AJI-NO-MOTO®, soy sauce, and SARSAYA® Oyster Sauce. Mix well until sauce has reduced.
  2. SIMMER. Add pineapple juice and laurel leaves. Cover and let simmer for 15-20 minutes or until tender. Add vinegar and pineapple chunks. Let it simmer to reduce the sauce.
  3. SIMMER. Add the coconut milk and coconut cream then continue simmering until it thickens and oil comes out from the cream. Add the chilis.
  4. SERVE. Transfer to a serving bowl. Serve and enjoy.

Cooking Tips

Pineapple juice not only adds sweetness and sourness to the dish, but also helps in tenderizing the meat.

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ajinomoto cooking_time  Cooking Time: 40 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 15 ajinomoto size  Serving size: 1/2 cup (113g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now
SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Pineapple is a good source of Vitamin C that is essential in maintaining a strong immune system.


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