Philippine Pork Adobo


This week’s 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 simple 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.

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.

Ingredients Serves 6-8
Pork shoulder or leg 1 kg
White vinegar 1 cup
Garlic crushed 6 cloves
Black peppercorns crushed 1 tspn
Salt 1 tspn
Stock (beef or chicken) ½ cup
Thick coconut milk ½ cup
Vegetable oil 3 tbspns