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!
|Pork Adobo With Coconut Milk||
- 3-4 pounds of Bostton Butt pork cut, slice in chunks
- 6 cloves of garlic, crushed and peeled
- 2 thumb-sized ginger, chopped finely
- a handful of whole peppercorns
- 3 whole bay leaves
- 3 cups of water (use the can of coconut milk)
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 3 medium potatoes, peeled, quartered
- a little bit of oil
- 1 sm can of coconut milk
- 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, peppercorns, 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.
- 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 and reduced.