Adobo is a signature dish in the Philippines and our favorite classic Filipino dinner here at our house. I have already posted my Chicken Adobo and Easy Pork Adobo recipes. Still, today I’m going to share another adobo recipe but adding a little twist by adding coconut milk in 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 I am making Filipino dishes. I believe it makes a more authentic taste, but you can use regular soy sauce and vinegar for this recipe too!
You will need:
- 1 kg pork, sliced into serving pieces
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 stalks 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
- In a large bowl, combine onion, garlic, vinegar, and lemongrass. 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.
- When the chicken is almost done, add the papaya and 400 ml coconut milk. Simmer for at least 35 to 40 minutes until the coconut milk is half absorbed or until the sauce reached your desired consistency. Stir occasionally, though to avoid burning it.
- Serve with steamed rice.