Pork Adobo With Coconut Milk
Today, March 15th, is Google.com celebrating Filipino Adobo. I went through my archives of Pinoy Adobo recipes and somehow the one recipe that I love was missing so I’m bringing the one back from 2012. But first, here are the other Filipino Adobo dishes that y’all should really make because they are sooooo delish. I mean, it is sooo good Google is celebrating it.
- Crockpot Pork Ribs Adobo
- Baked Chicken Adobo
- The Accidental Pink Chicken Adobo
- Green Beans And Pork Adobo Stir-Fry
Pork Adobo With Coconut Milk
Ingredients
- 1-2 pounds pounds of Bostton Butt pork cut slice in chunks
- 2 tbsp oil
- 6 cloves garlic crushed and peeled
- 1 thumb-size ginger peeled and chopped finely
- a handful of whole peppercorns (or 1 tsp of regular black pepper)
- 3 dried bay leaves
- 1 1/2 cup water
- 1/2 soy sauce
- 1/4 cup vinegar
- 3 medium potatoes peeled and quartered
- 1 can coconut milk
Instructions
- Heat up oil in a pot. Brown the pork chunks for about 3-5 minutes. Add water, soy sauce, vinegar, peppercorns(or black pepper), garlic, and ginger. Sir in the coconut milk then add the dried bay leaves. Cover and simmer in medium heat.
- 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. Lower the heat and let the potatoes cook until fork-tender. Only open it once to stir. Add water if necessary.
Transfer the pork adobo with coconut milk in a serving bowl. Take out the bay leaves. You are not supposed to eat that part.
Serve with rice, but of course!! Some people like their adobo on the saucy side. I prefer the sauce thickened, reduced, and a little bit oily. I make adobo, either pork or chicken once a week. My family loves it. My daughter learned how to cook it herself last year. If you look at the header image of this blog all the way to the top, you’ll see this: “Powered by coffee, chocolate, wine, sushi, and PORK ADOBO since 1998.” That’s me and this lifestlye blog in a nutshell. Enjoy the adobo.
