Coconut and Pork Adobo

By Whisper of Yum
  • Total Time:
    1 hour 20 minutes
  • Servings:


  • 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


  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!