Braised Pork hock

My goodness, I lost in a second to myself while having this dish, so delicious. I can't remember how many bowls of rice I have eaten. The hock meat blended perfectly with juicy pineapple, so a party while chewing them. It is just delicious, indescribable period.

Anyway, the preparation of this dish almost similar in cooking adobo, just a little twist by omitting vinegar. You probably will need pretty much time to cook the pork, but if you have a slow cooker you can prepare this ahead of time.

Fill a lot of rice on your plate with this mouth watering dish, braised pork hock.

 Ingredients:

2.5 lbs. Pork hock, washed
15 oz. Pineapple chunks, with juice
4 Bay leaves
1 Tbsp. Peppercorn
1 Onion, sliced
6 Cloves garlic, crushed
3 Tbsp. Soy sauce
1 Tbsp. Brown sugar

Procedure:

1. Place the pork hock in large pot and cover it with enough water to boil. Boil until the meat get soft and tender. It will take approximately an hour or so to get tender.
2. Once the meat is tender, remove some of the broth and leave about a cup.
3. Pour in the soy sauce and pineapple juice. Add in all the spices except the pineapple.
4. Cover and simmer over medium-low heat.
5. Once the sauce gets thicken, add the pineapple chunks. Simmer for a few minutes and serve.