I was craving for the creamy coconut taste with pork tonight but I didn’t necessarily want to make pork adobo with coconut milk. I decided to modify the adobo recipe by omitting the base flavor which comes from the combination of soy sauce and vinegar. I came out with a totally different dish which was sooo good thanks to the 1 simple component that I decided in the middle of cooking. You’ll find out as you go through the step-by-step recipe.
Pork & Red Skin Potatoes With Coconut Milk
- 2-3 pounds Boston butt (slice into thick cubes or cutlets)
- 1/2 cup flour
- sprinkles of; salt, black pepper, sage powder, dried basil
- a pinch of cayenne pepper
- 3 tbsp oil
- 1 sm onion (chopped)
- 3 cloves garlic (chopped)
- 2 med red potatoes
- 1 sm can of coconut milk
- water (sm can of coconut milk size))
- salt & pepper
- juice of 1 kalamansi (or 1 wedge of lime/lemon)
- chopped scallions for garnish
- Slice the pork in chunky cubes. Not too big but not too small either.
- In a bowl, mix together flour and the sprinkles of salt, black pepper, sage powder, dried basil plus a pinch of cayenne pepper. Add the pork into the bowl. Toss by using your hands to coat the pork with the flour mixture.
- Heat up the oil in a wok or non-skillet pan. Put the pork into the pan to brown. Cook for about 5 minutes.
- While the meat is browning, chop up the onions, garlic, and cube the potatoes.
- Stir the pork to brown the other side. Cook for another 5 minutes or so.
- Transfer the pork into a clean bowl, set aside. Make sure to leave the grease in the pan.
- Using the same pan, saute’ garlic and onions. Scrape the flour bits to incorporate with the onions and garlic.
- Combine the coconut milk and water. Pour the mixture into the pan. Stir and stir.
- Season with salt and pepper. Let it boil slightly.
- Add the browned pork chunks. Stir everything together.
- Cover the pan to simmer slowly in medium heat for about 35 minutes. Stir it occasionally.
- Add the red skin potatoes. Stir and stir.
- Squeeze in the juice of kalamansi(or lemon/lime) onto the pan. Then gently stir everything.
- Put the cover back to continue cooking until the potatoes are fork-tender. Stir only a couple of times. Fight the urge to stir more than that.
Transfer into a serving bowl then garnish with sliced scallions. You don’t have to but hey, it makes everything pretty. And I like my food pretty, like me. 😉
Serve with rice and steamed broccoli, or whatever veggies you like.
The best way to enjoy dishes like this with to-die-for sauces/gravy is to mix it with the rice to have one delicious bite with all the flavor playing within your senses. Do the same with dishes like stir-fries or adobos. Just a tip of course.
And because it looks pretty with all that scallions, and so delicious with the kalamansi, here it is again. Oh yah, we stuffed ourselves silly.