Try this delicious classic Filipino dish with a twist! We have added organic coconut milk to complement the rich flavours of spices and tender pork, served well with steamed rice.
- 2 tbsp virgin coconut oil
- 1 kg pork rashers, cut into approx. 10cm per piece
- 15 garlic cloves, roughly chopped
- 2 tsp whole black peppercorn
- 1 tsp freshly ground pepper
- ½ tsp chilli flakes
- 1 cup Jimalie Coconut Milk
- ½ cup coconut cider vinegar or apple cider vinegar
- ½ cup tamari sauce
- 1 cup water
- 8 bay leaves
In a large pot, heat coconut oil over low heat and add the garlic, pepper and chilli flakes, until garlic is softened. Add in the pork and cook over medium heat until browned. Stir in vinegar, Tamari, coconut milk and water and bring to the boil. Reduce heat to low and simmer until pork is soft and sauce is reduced to thick gravy (approx. 1 hour – stirring every 15 minutes).
If you prefer a dryer adobo increase the heat to medium after an hour and simmer for longer (approx. 20 mins). Keep an eye on it so it doesn’t reduce too much and burn.
Serve with steamed greens and jasmine rice.