Pork adobo with kimchi and coconut cream
In this adobo variant, kimchi replaces vinegar to provide the acidic element. To balance the heat of the kimchi, coconut cream is added.
Servings 3 people
Ingredients
- 350 grams pork belly (0.77 pounds / 12.3 oz) cut into strips about ½ inch wide
- fish sauce
- 6 cloves garlic peeled and lightly pounded
- 2 bay leaves
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground oregano
- 1 cup cabbage kimchi (with the juice) roughly chopped
- 1 cup coconut cream
- ¼ cup sliced scallions
- torn cilantro (optional), to garnish
Instructions
- In a non-stick pan, spread the pork strips, set over medium heat and cook the pork, turning them around every few minutes, until fat has been rendered.
- Drizzle in a tablespoon of fish sauce and add the garlic, pepper, oregano and bay leaves. Cook, stirring, for about a minute.
- Stir in half of the kimchi and cook for about a minute.
- Pour in the coconut cream, stir, cover the pan and simmer until the pork is tender (you may need to add water, no more than a quarter cup at a time, if the liquid dries out before the pork is done).
- Stir in the remaining half of the kimchi and two tablespoons of sliced scallions. Taste and adjust the seasonings, if needed.
- Sprinkle in more sliced scallions (and cilantro, if you like) and serve immediately.
