In some regions of the Philippines, coconut milk is one of the ingredients in the dish called ADOBO which happens to be one of my favorite Filipino Dishes. It’s either in pork or chicken. Pork is my pick any day. Anyhoooo, in my cooking years, I’ve never made adobo with coconut milk until a week ago. I finally opened my new Aroma digital rice cooker to cook rice, of course after not eating rice for almost 2 weeks. I decided to make pork adobo as well to go with the rice. In a spur of the moment I decided to add coconut milk in it and also add scallions cut in 3rds for a touch of green color. Let me just say that from now on I’ll be cooking my adobo with coconut milk. I’d probably skip the scallions in most days but definitely, coconut milk is now part of the adobo ingredients.
- pork, cut in chunks
- 6 cloves of garlic, crushed and peeled
- 2 thumb-sized ginger, chopped finely
- black pepper
- 3 whole bay leaves
- 3 cups of water
- 1/2 cup soy sauce
- 1/4 cup vinegar
- small red potatoes, peeled
- a little bit of oil
- 1 sm can of coconut milk
- 3 sprigs of scallions, cut in 3rds
Heat up oil in a pot. Brown the pork chunks for about 3-5 minutes.
Pour the coconut milk in. Then add water on the can of coconut milk, pour it on the pot. Do that 2 more times.
Add soy sauce, vinegar, garlic, ginger, black pepper, and the bay leaves. Stir everything together. 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. Let the potatoes cook until fork-tender. Only open it once to stir. Add the scallions at the very end. Stir then cook for another 2 minutes. Turn the stove off.
Serve with white rice. The inclusion of coconut milk made the pork adobo creamier, richer and just all around delicious. YUMMY YUMMY.