Filipino Coconut Pork Adobo

I am a huge fan of Adobo Filipino dishes.

The combination of vinegar, bay leaves, peppercorn is right down my alley. This recipe is made with porkbelly. Just onions and garlic are the base of this dish. No other veggies involved. 

Best to have some lettuce to go with it. 

The preparation time is short. Start your rice cooker when the Mis en Place is done. Use a wide pan or a wok and heat up some oil. Fry ofg onion and garlic. When that has taken color, add the chunks of porkbelly. Brown them all around. 

Add bay leaves, a chicken stpck cube and peppercorn and lots of vinegar and some water. I used some coconut vinegar, I am a huge fan of it since my holiday on Mauritius, but any kind of white vinegar will do.

Reduce the liquid on high heat. Now add brown sugar and coconut cream/milk. Reduce again and finish with a dash of dark soy sauce.

Serve with rice.

Ingredients:

250 g porkbelly

1 chicken stock cube

2 tbsp oil

1 yellow onion, 4 garlic cloves, 2 bay leaves

1 tbsp fresh ground black pepper

100 ml white vinegar, 150 ml water

120 ml coconut cream/milk, 2 tbsp dark soy sauce

Basmati rice