Pork Adobo
Pork Adobo is an extremely flavoursome braised meat dish that plays on sweet, sour, deeply savoury and creamy flavours. Soy sauce provides the salty and savoury base while the creamy, sweet coconut cream offsets the sour vinegar. Whole peppercorns add a little spice and bay leaves, an earthy herbal aroma.
Ingredients:
- 1 kg pork shoulder (1 inch dice)
- 80 mL soy sauce
- 80 mL Chinese black (Chinkiang vinegar)
- 2 - 4 tbsp brown sugar (add to taste)
- 1 cup water
- 1 tin coconut milk
- 10 whole black peppercorns
- 2 bay leaves
- 1 tsp minced ginger
- 2 tsp minced garlic
Method:
- Marinate the pork in all other ingredients except 1 cup of water, over night.
- Heat a wide pan to medium high heat. Add a little oil and brown the pork in the pan to seal.
- Add all ingredients (or the saved marinade plus water) to the pork and bring it to a simmer. Cover the pan with a lid for 20 minutes then remove the lid and continue to simmer for another ten minutes or until the sauce is well reduced, thickened and intensely flavoured.
- OPTIONAL - If you cooked your Pork Adobo in an oven proof pan, transfer it to the oven and grill at 200C / 390F until the meat is golden. Approximately 10 minutes.
- Serve the Pork Adobo with steamed rice and greens and a handful of chopped fresh spring onions / scallions.