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Spicy Coconut Milk Pork Belly Adobo
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
- 1/4 cup brown sugar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 2-3 red chili peppers, sliced (adjust to taste)
- 1 tbsp vegetable oil
Instructions
- In a large bowl, combine the pork belly, soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Marinate for at least 30 minutes.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated pork belly and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion and sliced red chili peppers to the pot, and sauté for another 2-3 minutes until the onion is softened.
- Pour in the coconut milk and add the brown sugar. Stir to combine, then bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the adobo simmer for 45-50 minutes, stirring occasionally, until the pork belly is tender and the sauce has thickened.
- Taste and adjust the seasoning, adding more soy sauce or vinegar if desired for a balance of flavors.
- Serve the spicy coconut milk pork belly adobo hot over steamed rice, garnished with sliced red chili peppers for an extra kick. Enjoy!
Coconut Milk Pork Belly Adobo with a spicy kick is a modern twist on the classic Filipino dish. This flavorful and indulgent dish features succulent pork belly simmered in a rich and creamy coconut milk sauce, infused with a fiery blend of spices. Renowned Filipino chef, Margarita Fores, has been credited with popularizing this variation, adding her own unique touch to the traditional recipe. The dish has gained popularity in the culinary scene, with restaurants in Manila and Cebu offering their own interpretations. To achieve the perfect balance of flavors, it's crucial to use high-quality coconut milk and select the right combination of spices for that extra kick.
75 min
4 servings
480 calories
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