The Best Filipino Pork Adobo Recipe with Coconut Milk

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This melt-in-your-mouth tender Filipino pork adobo recipe is a classic. It’s creamy from the coconut milk, or “gata” in Tagalog, which means coconut. It's perfectly tangy and salty for that traditional pork adobo that I crave. You, too, will be craving this dish once you make it.

braise
5.0 (2)
The Best Filipino Pork Adobo Recipe with Coconut Milk
Servings
1×

Ingredients

Instructions

  1. Prepare the Pork: Cube the pork shoulder into bite-sized pieces if it's not already cubed.

  2. Sear the Pork: Heat a large Dutch oven over medium-high heat. Add the cubed pork to the skillet without any oil. The fat from the pork will render out as it cooks, allowing it to brown without additional oil. Cook the pork until it's nicely browned on all sides, stirring occasionally to ensure even browning. This may take about 15 minutes.

  3. Add Aromatics: Once the pork is browned, remove and set aside.

  4. Add the minced onion and smashed garlic cloves to the skillet. Stir and cook for a few minutes until the onions are translucent and fragrant.

  5. Deglaze: Pour the soy sauce, water, and vinegar over the aromatics. Scrape the brown bits from the bottom.

  6. Sugar and Spices: Add the brown sugar, black peppercorns, and bay leaves to the dutch oven. Stir to combine all the ingredients.

  7. Add back the PORK: Add back the pork.

  8. Simmer: Lower the heat to medium-low and let the pork mixture simmer uncovered for about 30 minutes. This allows the flavors to meld together and the sauce to reduce and thicken slightly. Stir occasionally to prevent sticking and ensure even cooking.

  9. Add Coconut Milk: After simmering for 30 minutes, pour in the can of coconut milk. Stir well to incorporate it into the pork mixture.

  10. Reduce and let the pork tender: Allow the mixture to simmer again, this time with the coconut milk, until the sauce thickens and becomes silky smooth and glossy. This might take an additional 30 minutes. Keep an eye on it and stir occasionally to prevent burning.

  11. Garnish and Serve: Remove the skillet from the heat once the sauce has reached your desired consistency. Garnish the pork adobo with chopped green onions, sliced red chili, and crispy garlic.

  12. Serve: Serve the pork adobo hot over steamed jasmine rice, with the garnishes sprinkled on top. Enjoy your delicious classic Filipino dish!