Adobo Coconut Curry

Ingredients

• 1 kg (2.2 lbs) chicken or pork, cut into serving pieces 1 kg (2.2 lbs) chicken or pork, cut into serving pieces
• 1 cup (240 ml) vinegar 1 cup (240 ml) vinegar
• 1/2 cup (120 ml) soy sauce 1/2 cup (120 ml) soy sauce
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon brown sugar 1 teaspoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the vinegar, soy sauce, minced garlic, chopped onion, bay leaves, black peppercorns, and brown sugar. Mix well.
2. 2.
   Add the chicken or pork to the marinade and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
3. 3.
   Heat the vegetable oil in a large pot or skillet over medium heat. Remove the meat from the marinade, reserving the marinade for later.
4. 4.
   Sear the meat on all sides until browned. Remove the meat from the pot and set aside.
5. 5.
   In the same pot, pour in the reserved marinade and bring it to a boil. Reduce the heat to low and simmer for 10 minutes.
6. 6.
   Add the seared meat back into the pot and pour in the coconut milk. Stir well to combine.
7. 7.
   Cover the pot and simmer for about 45 minutes to 1 hour, or until the meat is tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier and richer curry. Shake the can well before opening to ensure the coconut cream and water are well mixed.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of chili flakes or chopped chili peppers to the marinade.
• If you prefer a thicker sauce, you can simmer the curry uncovered for the last 10 minutes of cooking to allow some of the liquid to evaporate.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Adobo Coconut Curry hot over a bed of steamed rice. Garnish with chopped fresh cilantro or spring onions for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the meat and sauce in a shallow serving dish and sprinkle some toasted coconut flakes on top. Serve with a side of steamed vegetables or a fresh salad for a complete meal.