Pork Coconut Adobo with Pandan Steamed Rice

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Pork Adobo

In this dish, pork is simmered with soy sauce, vinegar, peppercorn and garlic then combined with coconut milk. A garnish of fresno peppers and green onion adds brightness.


4 oz. Always Tender® Pork, Blade Meat

1/2 oz. Peppercorn

1 oz. Garlic, clove

1 oz. Soy Sauce

1/2 oz. Vinegar, white, distilled

1/4 cup Water

4 oz. Coconut Milk

1 tbsp. Onion, Green

1 tbsp. peppers, fresno

1 cup white rice, cooked


  1. Large dice pork blade meat. Add to pot with soy sauce, water, vinegar, peppercorn, and garlic. Bring to a simmer and slow simmer for 45 minutes.
  2. While pork is simmering, thinly slice green onion and fresno peppers.
  3. Once pork is tender and liquid if reduced, add 1 can of coconut milk, stir to fully combine.
  4. Serve 4 oz. of pork with liquid and 1 cup of rice.
  5. Garnish with fresno peppers and green onions.

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