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Coconut Milk Pork Belly Adobo with Lemongrass
Created by: Howcan Team
Ingredients
- 2 lbs pork belly, cut into 1-inch cubes
- 1 cup coconut milk
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 head garlic, minced
- 1 onion, sliced
- 2-3 pieces dried bay leaves
- 1 stalk lemongrass, smashed
- 1 teaspoon whole peppercorns
- 2 tablespoons cooking oil
- 1 cup water
Instructions
- In a large bowl, marinate the pork belly with soy sauce, vinegar, garlic, and peppercorns for at least 30 minutes.
- Heat the cooking oil in a large pot over medium heat. Add the marinated pork belly and cook until browned on all sides.
- Add the sliced onion and cook until softened.
- Pour in the coconut milk and water. Add the dried bay leaves and smashed lemongrass.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened.
- Adjust the seasoning with salt and pepper if needed.
- Serve the Coconut Milk Pork Belly Adobo with steamed rice and enjoy!
Coconut Milk Pork Belly Adobo, a Filipino dish with a twist, incorporates the rich flavors of coconut milk and the citrusy aroma of lemongrass. This fusion dish marries the traditional adobo technique with the fragrant notes of lemongrass, creating a unique and tantalizing flavor profile. Renowned Filipino chef, Margarita Fores, has popularized this dish, infusing it with her own innovative touch at her restaurant in Manila. The key to perfecting this dish lies in achieving the right balance of savory, sweet, and tangy flavors, as well as ensuring the pork belly is tender and succulent. For an authentic experience, visit a Filipino restaurant known for its traditional adobo or try making it at home with fresh lemongrass for a delightful twist.
75 min
4 servings
450 calories
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