Pork Adobo With Coconut Milk

I have different adobo recipes in this food blog such as PORK ADOBO W/ COCONUT MILK & SCALLIONS, then the HOW TO COOK PORK ADOBO TUTORIAL, Pork Hocks Adobo With Potatoes, Baked Chicken Wings Adobo, Baked Chicken Coconut Adobo, and the Pork & Chicken Wings White Adobo In Apple Cider Vinegar. It turns out, I don’t have a regular pork adobo with coconut milk recipe in the archives. Adding coconut milk is my favorite “twist” in cooking adobo these days so I have to put the recipe here  even though there’s already a version with scallions in the recipe. Chalk it up as another one of my OCD tendencies.

Just so you don’t think this is totally useless, let me add that I actually used whole peppercorn instead of ground black pepper so there, Hmmmph!

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Pork Adobo With Coconut Milk
Author: Dexie
Ingredients
  • 3-4 pounds Bostton Butt pork cut, slice in chunks
  • 6 cloves garlic smashed
  • 2 thumb-sized ginger smashed
  • peppercorns
  • 3 dried bay leaves
  • 1 cup water
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 3 medium potatoes peeled and quartered
  • 1 tbsp oil
  • 1 sm can coconut milk
Instructions
  1. Heat up oil in a pot. Brown the pork chunks for about 3-5 minutes. Pour the coconut milk in. Then add water. Add soy sauce, vinegar, garlic, ginger, peppercorns, and the bay leaves. Stir everything together. Cover and simmer in medium heat.


  2. Stir occasionally and to check how tender the pork chunks are. Once the sauce has reduced (there should be about less than a half left), add the potatoes. Stir and cover the pot again. Let the potatoes cook until fork-tender. Only open it once to stir.


  3. Transfer the pork adobo with coconut milk in a serving bowl. Take out the bay leaves. You are not supposed to eat that part.


  4. Serve with rice, but of course!! Some people like their adobo on the saucy side. I prefer the sauce thickened and reduced.

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