Adobo sa Bao (Adobo in Coconut shell)
An original Filipino dish served in a new delectable way with thick coconut cream.
| Cuisine Type |
Other Asian, Filipino |
| Meal Type |
Pork, Chicken and Other Poultry |
| Product |
Lea & Perrins Worcestershire Sauce, Heinz Distilled White Vinegar |
| Preparation Time |
15 mins |
| Cooking Time |
20 mins |
| Serves |
4 - 6 |
Ingredients
| 3⁄4 kilo | pork kasim, cut into cubes |
| 3 Tbsp | Lea & Perrins Worcestershire Sauce |
| 3 Tbsp | LEA & PERRINS Thai Coconut & Coriander 5 Minute Marinade |
| 3 Tbsp | oil |
| 3⁄4 cup | garlic cloves, peeled |
| 1 pc | laurel leaf |
| 2 tsp | peppercorns |
| 7 cups | water |
| 3 Tbsp | Lea & Perrins Worcestershire Sauce |
| 1⁄4 cup | soy sauce |
| 1⁄4 cup | Heinz Distilled White Vinegar |
| 11⁄2 cup | coconut milk |
| 11⁄2 tsp | salt |
Procedures
Procedure
- Marinate pork in Lea & Perrins Worcestershire Sauce and LEA & PERRINS Thai Coconut & Coriander.
- In a non-corrosive pan, saute; garlic, chili, laurel and pepper in oil for a few minutes until garlic is slightly browned. Add in marinated pork to sear.
- Pour in water, Lea & Perrins Worcestershire Sauce, soy sauce and Heinz Distilled White Vinegar. Bring to a boil without stirring. Simmer uncovered for 45 mins or until tender.
- Serve in coconut shellS.
Tip
Substitute chicken for pork or use ½kilo of chicken and ¼kilo of pork for chicken-pork adobo.
