Pork Adobo

This is the Chicken Adobo from the NYT with a twist. I wanted to try it with pork, and thought it would be a great experiment and continue improvising in the kitchen whether I am using someone else's recipe or not.


We took one of our frozen pork loins and let it marinate in the Adobo sauce for two days! It was supposed to be super efficient for Sunday night dinner, but we got sushi with friends instead! Monday night dinner here we come...


Shopping List:

• 1 cup coconut milk
• ¼ cup soy sauce
• 1½ cup rice vinegar
• 12 garlic cloves, peeled
• 3 whole bird’s-eye chilies or other fiery chili
• 3 bay leaves
• 1½ teaspoons freshly ground black pepper
• 1 pork tenderloin

Putting it Together:

1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the pork and turn to coat. Refrigerate for 2 hours to 2 days.

2. Place pork and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the pork is cooked through and tender, around 30 minutes.

3. Remove, carve, then place on a platter and drizzle heavily with sauce.

Notes:

- This is important to note(!), I decided I didn't like the chicken cooking method from the Chicken Adobo recipe because it was too "tough" on the skin that was braised... so I skipped the following steps, you can use to your liking:

3. Heat broiler. Transfer the pork to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream [I reduced the sauce to a creamy consistency with the pork in the sauce], about 10 minutes. Remove bay leaves and chilies.

4. Place the pork on a roasting pan and place under broiler for 5 to 7 minutes, until it begins to caramelize. Remove, turn pork, baste with sauce and repeat, 3 to 5 minutes more. Return the pork to the sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.