INGREDIENTS:
- 1 kg pork shoulder, cut into 2- inch cubes
- 250 g water
- 125 g vinegar
- 60 g soy sauce
- 225 g coconut milk
- 1pc onion, thinly sliced
- 1 head garlic, minced
- 1/2 tsp peppercorns
- 2 pcs bay leaves
- 4 pcs Thai chili peppers, chopped
- Salt, to taste
- 1 tbsp canola oil
HOW TO COOK:
- In a pot, combine the pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Apply medium heat and bring to a boil for about 5 minutes (skim scum that floats on top).
- Lower the heat, cover, and simmer for about 30 minutes or until meat is tender.
- Drain the meat and reserve the aromatics and 1 cup of the liquid.
- Pour the oil in a wide pan over medium heat. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
- Add- in the reserved liquid, coconut milk, and chili peppers.
- Lower the heat, cover, and simmer for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
- Season with salt to taste. Transfer to a serving plate and enjoy!
IMAGE: panlasangpinoy.com
Also try: Easy Spicy Pork Adobo na Tuyo Recipe
