Pork Adobo in Coconut Delights
Filipino Adobo gets a tropical twist with coconut vinegar, coconut water, and coconut aminos. Sweet, savory, and deeply satisfying. The sweet and savory notes of the coconut broth, combined with the comforting taste of braised pork, make this a dish that will leave you wanting more.
- 1 kilogram pork belly, cut into 2-inch cubes
- 1 medium onion, thinly sliced
- 1 head garlic, cloves peeled and minced
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cooking oil
- ½ cup CÓCOES Organic Coconut Flower Syrup (adjust to taste)
- 1 cup CÓCOES Organic Coconut Flower Vinegar (adjust to taste)
- 1 cup CÓCOES Organic Coconut Flower Aminos
- 2 cups coconut water
- In a large bowl, combine the pork, onion, garlic, bay leaves, syrup, salt, and pepper. Toss well to coat and set aside for at least 30 minutes, allowing the flavors to meld.
- Heat the oil in a wide, heavy-bottomed skillet over medium heat. Add the marinated pork and cook, turning occasionally, until lightly browned on all sides. (Optional) For a crispier pork belly, sear the cubes individually before adding the liquids.
- Pour in the CÓCOES Vinegar and bring to a boil. Let simmer, uncovered and undisturbed, for 3-5 minutes, allowing the vinegar to add its signature tang.
- Stir in the CÓCOES Aminos and coconut water. Bring back to a boil, then reduce heat, cover, and simmer for another 3-5 minutes.
- Lower the heat to low and simmer for 40-50 minutes, or until the pork is fork-tender and the sauce has reduced slightly, becoming rich and caramelized.
- Season with additional salt and pepper to your preference. Let the flavors settle for a few minutes before serving.
- Serve with steamed rice and a refreshingly tart side of papaya pickles.
