Adobo sa Gata
Pork Adobo with Coconut milk is easy to make and full of flavor. Creamy and spicy, it's best enjoyed with steamed rice.
- Prep time
- 15 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon canola oil
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and chopped
- salt to taste
Instructions
- 1
In a pot over medium heat, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Bring to a boil for about 5 minutes, skimming scum that floats on top.
- 2
Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the aromatics and 1 cup of the liquid.
- 3
In a wide pan over medium heat, heat oil. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
- 4
Add reserved liquid, coconut milk, and chili peppers.
- 5
Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
- 6
Season with salt to taste. Serve hot.