Coconut + Pork Adobo

I can't tell you how many times I've eaten Filipino adobo. My mom inarguably makes the best adobo (biased, I know) and growing up, it was eaten quite often due to how easy it was to make. This version is wonderful, as it adds a layer of creaminess that really takes this already wonderful dish up a notch.

One crucial tip for making this is to use a few key ingredients. Within the ingredients portion, I tagged the ingredients I recommend using for this dish and for traditional Filipino adobo: Lauriat Soy Sace, Datu Puti Vinegar, and Aory-D Coconut Milk. My mom used these ingredients/brands and can be found at most Asian markets.

Effortful Time: 10 mins Total Time: 1hr 10mins Servings: 3-4

You Need

  • 2 lb pork shoulder, cubed
  • 1½ tbsp avocado oil
  • 4 cloves of garlic, minced
  • 1 medium onion, halved and sliced
  • ½ cup soy sauce
  • ½ cup vinegar
  • ½ tsp ground pepper
  • ½ tsp whole peppercorn
  • 1 cup water
  • 1 cup coconut milk
  • 3 bay leaves
  • 1 cup string beans, chopped into 2-inch pieces

Do It:

  1. Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  2. Add garlic, onion and sauté until fragrant and soft (2-4 mins). Add pork and brown on top and bottom (4-5 mins).
  3. Add coconut milk, soy sauce, pepper, peppercorns, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid.
  4. Once the contents come to a boil, gently stir and add water. Cover with lid again and slow-simmer for 1 hour or until the pork is tender and sauce is slightly reduced.
  5. A few minutes before serving, add long beans and cook until tender.
  6. The color should be a medium-to-dark brown and taste creamy + slightly tangy.

Serve with steamed rice–savor + enjoy!