Coconut and Pork Adobo

By Jeri Mobley-Arias
August 5, 2020 | Updated on February 9, 2022

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?!
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine Filipino

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!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!
coconut and pork adobo

PIN THIS
RECIPE

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

Recent Yum