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AsianDinnerFilipino

Coconut and Pork Adobo

by Jeri Mobley-Arias August 5, 2020
written by Jeri Mobley-Arias August 5, 2020
Jump to Recipe Print Recipe

I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!

coconut and pork adobo

I can’t tell you how many times I’ve eaten Filipino adobo. My mom inarguably makes the best adobo (biased, I know) and growing up, it was eaten quite often due to how easy it was to make. This version is wonderful, as it adds a layer of creaminess that really takes this already wonderful dish up a notch.

One crucial tip for making this is to use a few key ingredients. Within the ingredients portion, I tagged the ingredients I recommend using for this dish and for traditional Filipino adobo: Lauriat Soy Sace, Datu Puti Vinegar, and Aory-D Coconut Milk. My mom used these ingredients/brands and can be found at most Asian markets.

coconut and pork adobo

Coconut and Pork Adobo

I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!
Print Pin Rate
Course: Main Course
Cuisine: Filipino
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Author: Jeri Mobley-Arias

Ingredients

  • 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 piece

Instructions

  • Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
  • Add garlic, onion and sauté until fragrant and soft (2-4 mins). Add pork and brown on top and bottom (4-5 mins).
  • 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.
  • 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.
  • A few minutes before serving, add long beans and cook until tender.
  • The color should be a medium-to-dark brown and taste creamy + slightly tangy.

Notes

Serve with steamed rice–savor + enjoy!
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About

Lover of Olive Oil, Butter, Bread, and Wine

Welcome–I’m Jeri Mobley-Arias; content writer, recipe developer, and food photographer behind Whisper of Yum. This little corner of the internet is dedicated to a compilation of recipes inspired by my Filipino background, comfort eats and travels.

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Whisper of Yum
  • Home
  • Recipes
    • Asian
    • Beverages
    • Breakfast
    • Dinner
    • Filipino
    • Lunch
    • Quick and Easy
    • Recipes
    • Seafood
    • Sides
    • Soup
    • Starters
    • Vegetarian
  • Shop
  • About
    • About Jeri
    • Press
    • Get in Touch