Pork Adobo sa Gata

Pork adobo sa gata starts like a familiar soy-vinegar adobo and becomes rounder when coconut milk is stirred into the finished braise. Keep the coconut at a gentle simmer so the sauce stays smooth.

Ingredients for four servings

• 600 g pork shoulder, cut into bite-size pieces
• 1/3 cup cane vinegar and 1/4 cup soy sauce
• 6 garlic cloves, crushed; 2 bay leaves; 1 teaspoon whole peppercorns
• 1 cup water and 1 cup unsweetened coconut milk
• 1 tablespoon oil and optional sliced chilli

Method

1. Brown the pork in oil in a heavy pan. Work in batches if needed, then return all pieces to the pan.
2. Add garlic, bay leaves, peppercorns, soy sauce, vinegar and water. Bring to a boil without stirring for the first couple of minutes, then lower the heat.
3. Cover and simmer until the pork is tender and fully cooked, adding a splash of water if the pan becomes dry.
4. Pour in the coconut milk and simmer uncovered for several minutes, stirring gently, until the sauce coats a spoon. Taste before adding more soy or salt.

Choose shoulder rather than a very lean cut if you want a moist braise. The sauce should remain pleasantly sour; adding coconut milk does not mean the vinegar should disappear. For a little heat, add chilli with the coconut milk.

Serve over steamed rice with a crisp vegetable side. Refrigerate leftovers within two hours and reheat until hot all the way through. Avoid leaving coconut-milk dishes at room temperature for a long buffet service.