Coconut Milk Pork Adobo

There are as many adobo recipes as there are Filipino cooks - this one uses coconut milk along with the traditional vinegar and soy sauce. Coconut vinegar is low acid with a unique flavor worth seeking out in an international or well stocked grocery store, but if you can't find it, you may substitute rice wine vinegar. Bay leaves and black pepper play a big flavor profile in this dish.

Serves 4

This recipe can be easily doubled

2 tablespoons coconut oil

2 pounds pork shoulder, cut into 1" pieces

1 teaspoon freshly ground black pepper

2 cloves garlic peeled and crushed

1/4 teaspoon red pepper flakes

1 13.5 ounce can of whole unsweetened coconut milk

1/2 cup coconut vinegar

1/2 soy sauce

4 bay leaves

1. Heat the coconut oil in a large cast iron pan

2. Add the pork and brown on all sides

3. Add all the rest of the ingredients and stir

4. Reduce the heat to low and simmer for about an hour

5. Add water a few tablespoons at a time towards the end if necessary to prevent scorching

6. Serve over noodles or white rice - or my favorite non-traditional way, over mashed sweet potatoes