Coconut and Pork Adobo

• 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!