Adobong baboy sa gata or pork adobo in coconut milk is a version of Filipino pork adobo wherein coconut milk or cream is added towards the end of the cooking process. The additional ingredient makes the regular adobong baboy richer and more interesting.
Source: Panlasang Pinoy
1. Combine pork, soy sauce, vinegar, and crushed garlic. Mix well. Marinate the pork for 3 hours.
2. Heat a cooking pot. Drain the liquid marinade from the pork and set it aside.
3. Put the marinated pork into the cooking pot. Continue to cook until brown.
4. Pour cooking oil. Cook for 1 minute until the garlic browns a bit.
5. Pour the marinade and water. Let boil.
6. Add whole peppercorn and dried bay leaves. Cover and continue to boil in medium heat until the pork becomes tender.
7. Pour coconut cream. Stir. Cover and continue to cook for 10 minutes.
8. Continue to boil until the coconut milk reduces to half.
9. Add salt. Stir.
10. Transfer to a serving bowl. Serve.
11. Share and enjoy!
This dish is best eaten with warm rice. You can also add chili peppers of hot sauce to make it spicy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (719g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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