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Coconut Pork Shoulder Adobo with Baby Bok Choy

A richer Filipino stove-braised pork shoulder adobo finished with coconut milk, crisp garlic, jasmine rice, and spring-friendly baby bok choy instead of asparagus.

Generated image of the dish

Ingredients

  • Pork shoulder blade roast boneless
    1 1/4 lb, cut into 1 1/2-inch cubes $10.47
  • Organic baby bok choy
    8 oz, halved lengthwise $0.87
  • Mahatma jasmine Thai long grain rice
    3/4 cup dry $3.99
  • Green onions
    2, thinly sliced $0.99
  • Ginger root
    1-inch piece, thinly sliced $1.07
  • Garlic
    6 cloves, 4 smashed and 2 thinly sliced $0.79
  • Serrano chili peppers
    1 small, thinly sliced, optional $1.00
  • Lime
    1/2, juiced $0.69
  • Full-fat coconut milk
    1 cup
  • Soy sauce
    1/4 cup
  • Cane vinegar or rice vinegar
    1/3 cup
  • Brown sugar
    2 teaspoons
  • Bay leaves
    2
  • Whole black peppercorns
    1 teaspoon, lightly crushed
  • Neutral oil
    2 tablespoons, divided
  • Kosher salt
    to taste
  • Chateau Ste. Michelle Columbia Valley Riesling White Wine - 750 Ml
    1 bottle $9.99

Instructions

  1. Prep the pork, halve the bok choy, slice the green onions, ginger, chili, and 2 garlic cloves, then smash the remaining garlic cloves; rinse the jasmine rice until the water runs mostly clear.
  2. Combine the rice, 1 1/2 cups water, and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, cook for 15 minutes, then turn off the heat and let it rest covered until serving.
  3. Heat 1 tablespoon oil in a Dutch oven or heavy saucepan over medium heat; fry the thinly sliced garlic for 1–2 minutes until pale golden, transfer to a paper towel, and reserve for garnish.
  4. Increase the heat to medium-high, season the pork lightly with salt, and sear it in the garlicky oil for 8–10 minutes, turning until browned on several sides; work in batches if needed so the pork browns instead of steaming.
  5. Add the smashed garlic, ginger, bay leaves, peppercorns, soy sauce, vinegar, brown sugar, and 1/2 cup water; bring to a lively simmer without stirring for 2 minutes, then stir, cover, reduce to low, and braise for 45 minutes.
  6. Stir in the coconut milk and sliced chili, partially cover, and simmer for 15–20 minutes more, stirring occasionally, until the pork is tender and the sauce is glossy and lightly thickened; brighten with lime juice and adjust salt if needed.
  7. While the sauce finishes, heat the remaining 1 tablespoon oil in a skillet over medium-high heat; sear the bok choy cut-side down for 2 minutes, add 2 tablespoons water, cover, and steam for 2–3 minutes until crisp-tender, then season lightly with salt.
  8. Fluff the rice and plate it in shallow bowls with the coconut adobo pork and sauce, tuck the bok choy alongside, and finish with green onions and the reserved crispy garlic.

Total time: 1 hour 30 minutes

Estimated cost: Approx. $18–$26 for the used portions of listed ingredients, plus common pantry staples; higher if buying full packages.

Health notes: Serves 2 generously; about 800 calories per serving with roughly 45g protein, hearty fat from pork and coconut milk, and greens for balance.

Drink pairing: A lightly off-dry Riesling is excellent with the vinegar, coconut richness, and gentle chile heat.

Wine picks:

  • Chateau Ste. Michelle Columbia Valley Riesling White Wine - 750 Ml $9.99 1 bottle
  • Chateau Ste. Michelle Columbia Valley Gewurztraminer White Wine - 750 Ml $9.99 1 bottle

Why it works: 1) Chateau Ste. Michelle Columbia Valley Riesling (189053716): an off-dry Riesling brings bright acidity to cut the braised pork’s fattiness and the coconut milk while a touch of residual sugar tames the adobo’s vinegar and chili — it refreshes the palate between savory, umami bites. 2) Chateau Ste. Michelle Columbia Valley Gewurztraminer (189053959): aromatic spice, ginger-tinged florals and a rounder mouthfeel echo the dish’s ginger, garlic and coconut flavors and stand up to soy/brown-sugar richness — a great choice if you want perfume and spice alongside the pork.

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You asked

Messed up my 45 minute braise timer what's the best way to check if it's done

Careme

Check the pork, not the clock. Use a fork or tongs: a cube should yield easily when pressed and the edge should start to pull apart with gentle pressure, but it doesn’t need to fully shred. If it feels springy, rubbery, or you have to fight it, keep braising. Also check the sauce level: there should still be some liquid gently bubbling around the pork. If it’s getting dry, add 1/4 cup water. For pork shoulder cubes, total covered braise before coconut milk is usually 45–60 minutes, then another 15–20 minutes after coconut milk. It’s very forgiving.

You asked

The white ends of green onions are not cooked?

Careme

Correct — in that version, the green onions are just a fresh garnish. If you prefer the white ends cooked, slice the green onions and separate whites from greens. Add the whites with the ginger and smashed garlic when you build the braise, then save the green tops for garnish at the end. This will give a slightly sweeter, more savory sauce.

You asked

When do I add the pepers?

Careme

Add the sliced serrano when you stir in the coconut milk, during the last 15–20 minutes of simmering. That keeps the pepper flavor fresh and gives gentle heat. If you want it spicier, add half with the ginger/garlic at the start of the braise and the rest with the coconut milk.

You asked

Salting about four hours ahead

Careme

Yes — 4 hours ahead is fine. Use a light presalt: about 1/2 teaspoon kosher salt for the 1 1/4 lb pork shoulder cubes. Toss evenly, cover, and refrigerate. Before cooking, pat the cubes dry well so they sear instead of steam. Since the recipe also uses soy sauce, don’t add more salt during searing; adjust only at the end if needed.

You asked

Should I presalt the pork cubes?

Careme

Yes, but lightly. For 1 1/4 lb pork shoulder cubes, toss with about 1/2 teaspoon kosher salt 30 minutes to 2 hours ahead, then pat dry before searing. This improves seasoning and browning. Because the adobo has soy sauce, don’t do a heavy dry brine. If salting overnight, use only 1/4–1/3 teaspoon kosher salt, or slightly reduce the soy sauce if you’re sensitive to salt.

Recipe score: 8/10

Planned by Careme.