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
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon canola oil
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and chopped
- salt to taste
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.
- 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.
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