Pork Adobo with Coconut Milk

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This recipe comes from the Philippines and is not spicy, but very tasty.  Best served with steamed white rice, this item has its origin in Spain, where it was a pork stew.  Requiring a marinade, remember to leave enough time for the flavor to permeate the meat.  I recommend putting the meat in a Ziploc plastic bag with the marinade for two hours in the refrigerator, turning once.

Ingredientsserves 6-8
Pork shoulder or leg1 kg
White vinegar1 cup
Garlic crushed6 cloves
Black peppercorns crushed1 tspn
Salt1 tspn
Stock (beef or chicken)½ cup
Thick coconut milk½ cup
Vegetable oil3 tbspns

Cooking Method

Cut pork into 5 cm cubes.  Prepare the marinade of garlic, pepper, salt and vinegar and pour over pork (see introduction).

In a large saucepan combine meat cubes and marinade and over a moderate heat simmer till all the liquid evaporates.

Now add the stock, simmering on low heat and till all the liquid has evaporated and the pork is slightly tender.

Pour in the coconut milk and cook over a moderate heat until the coconut milk is completely absorbed by the meat.  At this stage add oil and fry until meat is deep brown with a slightly crisp surface.

Serve with steamed jasmine rice.