Pork Adobo in Coconut Milk
Adobo is a signature dish in the Philippines and our favorite classic Filipino dinner here at our house. Today, I will share another adobo recipe but add a little twist by adding coconut milk to it.
This is actually simple to cook. If you don’t have time to prepare coconut milk, use the ready-to-mix coconut milk powder or coconut milk in a can that you can buy at any grocery store.
A variation of this dish is to add chili or siling labuyo. These additional ingredients give a more spicy and flavorful sauce to it.
I love using Filipino soy sauce and vinegar when making Filipino dishes. I believe it makes a more authentic taste, but you can use regular soy sauce and vinegar for this recipe too!
If you try this recipe, please rate it and comment below. I love hearing from you! You can also follow me on Instagram, Facebook, and YouTube to see what I am getting up to.
You will need:
This is actually simple to cook. If you don’t have time to prepare coconut milk, use the ready-to-mix coconut milk powder or coconut milk in a can that you can buy at any grocery store.
A variation of this dish is to add chili or siling labuyo. These additional ingredients give a more spicy and flavorful sauce to it.
I love using Filipino soy sauce and vinegar when making Filipino dishes. I believe it makes a more authentic taste, but you can use regular soy sauce and vinegar for this recipe too!
If you try this recipe, please rate it and comment below. I love hearing from you! You can also follow me on Instagram, Facebook, and YouTube to see what I am getting up to.
You will need:
- 1 kg pork, sliced into serving pieces
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 stalks of lemongrass, pounded and chopped (optional)
- 1/4 cup vinegar
- 1/3 cup soy sauce
- 3 pcs. laurel leaves
- 400 ml of coconut milk
- 1 small green papaya or chayote, peeled, seeds removed and sliced to bite-sized pieces(optional)
- 1 chili finger or siling labuyo (optional)
- salt and pepper to taste
- steamed rice to serve
- Combine onion, garlic, vinegar, and lemongrass in a large bowl. Add the pork and turn to coat, then cover with plastic wrap and leave to marinate in the fridge for at least 15 min. to 3 hours (or overnight).
- Transfer the pork, laurel leaves, and marinade to a large, deep saucepan. Cook the meat until it turns slightly brown, then bring the sauce to a boil. Reduce the heat to low-medium and cook for 30 minutes.
- Add the papaya and 400 ml coconut milk when the chicken is almost done. Simmer for at least 35 to 40 minutes until the coconut milk is half absorbed or until the sauce reaches your desired consistency. Stir occasionally, though, to avoid burning it.
- Serve with steamed rice.
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