Spicy Filipino Pork Adobo with Coconut Milk

Ingredients

• 1 pound pork belly, cut into 1-2” slices

• 1 pound pork loin, cut into 2″ bite-sized pieces

• 10 cloves of garlic, rough chop

• Salt and pepper to lightly season pork

• ½ cup soy sauce

• ½ cup cane vinegar 

• 1 cup water

• 2 bay leaves

• ½ teaspoon cracked black pepper

• 1 can (13.5 ounces) coconut milk

• 4 Thai chili peppers, chopped

• Cauliflower rice, for serving

Directions

1. Heat a large skillet or wok over medium-high heat. Place the pork belly slices in the pan, fat side down, to render out the fat. Stir fry until the pork belly turns light golden brown.

2. Add garlic to the pan and continue stir frying until the garlic becomes lightly browned and fragrant.

3. Add the pork loin to the pan. Stir fry the pork loin until all sides are nicely browned. Season the pork with a sprinkle of salt and pepper.

4. Reduce the heat to medium and add the soy sauce, cane vinegar, and water to the pan. Stir everything together to combine.

5. Add bay leaves and cracked black pepper. Give it a gentle stir to distribute ingredients.

6. Let the mixture simmer for about 30-40 minutes, or until the pork becomes tender and infused with the savory sauce.

7. Open the can of coconut milk and pour it into the pan, stirring gently to incorporate it into the sauce.

8. Add the chopped Thai chilis to the pan. These will provide a nice spicy kick to the dish. Adjust the amount according to your heat preference.

9. Reduce the heat to low and continue cooking the dish for an additional 20 minutes. Stir occasionally to prevent the coconut milk from curdling.

   Once the cooking time is done, the Filipino Pork Adobo with Coconut Milk will be spicy and full of flavor. Serve over a bed of cauliflower rice and enjoy!