Adobo sa Gata
Pork Adobo with Coconut milk is easy to make and full of flavor. Creamy and spicy, it's best enjoyed with steamed rice.
Servings: 4 Servings
Calories: 485kcal
Ingredients
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- ½ teaspoon peppercorns
- 2 bay leaves
- 1 cup water
- ½ cup vinegar
- ¼ cup soy sauce
- 1 tablespoon canola oil
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and chopped
- salt to taste
Instructions
- In a pot over medium heat, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Bring to a boil for about 5 minutes, skimming scum that floats on top.
- Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the aromatics and 1 cup of the liquid.
- In a wide pan over medium heat, heat oil. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
- Add reserved liquid, coconut milk, and chili peppers.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
- Season with salt to taste. Serve hot.
Video
Notes
- For a smoother sauce, cook at medium-low heat and do not allow the coconut milk to come to a rolling boil lest it curdles and separates.
- If the meat is getting too tender before the sauce has thickened and reduced to desired consistency, remove the lid and continue to cook uncovered.
Nutrition
Calories: 485kcal | Carbohydrates: 11g | Protein: 55g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 950mg | Potassium: 1225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 69.5mg | Calcium: 54mg | Iron: 4.9mg