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Pork adobo with chili and coconut cream

Pork adobo with chili and coconut cream

Add heat and subtle sweetness to the traditional salty-sour flavor of Filipino adobo. Crushed bird's eye chilies and coconut cream are all you need.
Course Main Course
Cuisine Modern Filipino
Keyword Cooked with coconut, Filipino adobo
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

  • 900 grams skin on pork belly or shoulder (about 1 pound) cubed
  • 1 whole garlic crushed and peeled
  • ½ teaspoon peppercorns crushed
  • 1 to 2 bird’s eye chilies chopped (or ½ teaspoon chili flakes)
  • 1 to 2 bay leaf
  • 1 sprig oregano or one generous pinch dried oregano
  • ¼ to ⅓ cup vinegar
  • ¼ to ⅓ cup soy sauce
  • ⅓ cup coconut cream
  • 1 finger chili thinly sliced (to garnish)

Instructions

  • Place the pork cubes in a wide shallow pan, add the crushed garlic, chopped chilies (or flakes), crushed peppercorns, bay leaf and oregano. Pour in the vinegar. Set the heat on high and bring to the boil without stirring.
  • Continue boiling, uncovered, until most of the liquid has evaporated and the pork starts to render fat.
  • Stir and cook until the edges of the pork start to brown.
  • With the heat still on high, pour in the soy sauce and about a cup and a half of water.
  • Bring to the boil. Lower the heat, cover and simmer the adobo for an hour to an hour and a half or until the pork is very tender and the liquid considerably reduced.
  • Pour in the coconut cream. Allow to simmer (there is no need to stir) for a minute or two.
  • Transfer the chili pork adobo with coconut cream to a serving bowl. Sprinkle the sliced finger chili over the pork. Serve hot with rice.
    Pork adobo with chili and coconut cream