Pork belly adobo with coconut milk and sauteed pineapple

Cut the pork belly into big cubes, larger than wanted at the end because it shrinks.

Sear the pork in a little oil until browned on all sides, in batches if needed; do not crowd the pot or steam stops the browning. Remove.

Pour off pork fat if it seems too much. Saute the onions in the pot with a pinch of salt until translucent; the salt draws out liquid so they soften faster.

Add lots of garlic and give it a minute to infuse.

Deglaze with coconut milk, picking up the browned bits.

Add soy sauce, then vinegar, a couple of bay leaves and lots of black pepper.

Return the pork and add a little water to barely cover it.

Simmer gently, covered, not boiling, an hour and a half to two hours until fork tender; check at an hour and a half.

Heat a little oil in a pan, test with one piece of pineapple, then add the rest without its collected juice.

Leave the pineapple untouched until browned underneath, then stir; flip the pieces individually to sear both sides if wanted.

About halfway through, set the lid ajar so the liquid reduces; add a little water back if it goes too far.

Stir the sauteed pineapple and its collected juice into the adobo and simmer about five minutes more.

Taste the sauce and adjust for a balance of salty and sour.

Variation: add fresh cilantro or green onions.

To remove the fat, let it sit overnight so the fat solidifies on top and scrape it off.

Serve with rice.