Pork Coconut Adobo with Pandan Steamed Rice
| Menu Part | Entree |
|---|
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.
Ingredients
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
Steps
- 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.
- While pork is simmering, thinly slice green onion and fresno peppers.
- Once pork is tender and liquid if reduced, add 1 can of coconut milk, stir to fully combine.
- Serve 4 oz. of pork with liquid and 1 cup of rice.
- Garnish with fresno peppers and green onions.