Filipino Pork Adobo | Marion’s Kitchen


1/3 cup coconut vinegar

1/3 cup light soy sauce

4 fresh or dried bay leaves

1/2 tsp black peppercorns

1 kg (2.2 lb) pork scotch fillet steaks, cut into 4cm pieces (you can also use pork belly here)

2 tbsp peanut oil

1 onion, cut into thin wedges

6 garlic cloves, finely chopped

¼ tsp chilli flakes

270ml (9.1 fl oz) can coconut cream

1 tbsp brown sugar

1 long red chilli, thinly sliced

2 spring onions (scallions), thinly sliced

steamed rice, to serve (click here to see my recipe for how to cook rice)





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