Pork Adobo in Coconut Milk

Ingredients :

  • 1-1/2 lb. pork kasim (pork shoulder), cut into cubes
  • 6 tbsp. Worcestershire sauce
  • 3 tbsp. Lea & Perrins Thai coconut and coriander marinade
  • 3 tbsp. vegetable oil
  • 3/4 cup garlic cloves, crushed
  • 1/2 tsp. chili flakes
  • 1 bay leaf
  • 2 tsp. whole peppercorns
  • 1 cup water
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1-1/2 cup coconut milk
  • 1-1/2 tsp. salt
(Cooking Measurement Chart)

Cooking Procedures :

  1. Marinate pork cubes in 3 tbsp. Worcestershire sauce and Lea & Perrins Thai coconut and coriander marinade for at least an hour in the refrigerator.
  2. Heat oil in a large pan. Sauté garlic, chili flakes, bay leaf and peppercorns for a few minutes. Add in marinated pork cubes, stir-fry until meat changed color.
  3. Pour in water, 3 tbsp. Worcestershire sauce, soy sauce, white vinegar and coconut milk. Stir to combine well.
  4. Bring to a boil without stirring. Season with salt. Simmer uncovered for 45 minutes or until meat tender.
  5. Transfer to a serving platter.
  6. Serves 6.

Tips: You can also use chicken instead of pork. For chicken and pork adobo, use 1 lb. chicken and 1/2 lb. pork.

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