Adobong Baboy Sa Gata

Step 1

Pat the pork chunks dry with paper towels, pressing gently so the surface feels completely dry—this helps them brown better and turn golden.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice, roughly the size of pencil-tip dots, and place them in a small bowl.

Step 3

Heat 2 tablespoons of olive oil in a large 5-quart pot over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Working in two batches to avoid crowding, add half the pork to the hot oil and let it sit undisturbed for 3 minutes until the bottom surface turns deep golden brown.

Step 5

Stir the pork pieces and cook for another 2 minutes until all visible surfaces are no longer pink but browned, then transfer to a clean plate using tongs.

Step 6

Repeat with the remaining pork: add it to the pot and cook undisturbed for 3 minutes, stir and cook for 2 more minutes until browned, then transfer to the plate.

Step 7

Pour out all but 1 tablespoon of the oil from the pot, leaving the brown stuck-on bits on the bottom—these add flavor.

Step 8

Add the minced garlic to the pot and stir constantly for 30 seconds until the garlic smells strongly fragrant, like you are walking through a kitchen with fresh garlic.

Step 9

Pour in the 0.33 cup of soy sauce and 0.25 cup of white vinegar, then use a wooden spoon to scrape up all the brown stuck-on bits from the bottom of the pot.

Step 10

Return all the browned pork to the pot, including any juices on the plate, and stir to coat the meat evenly with the soy and vinegar mixture.

Step 11

Add 3 bay leaves and 0.5 teaspoon of black peppercorns, then pour in 1 cup of water; stir once to combine.

Step 12

Bring the liquid to a boil over high heat—you will see large bubbles rapidly breaking the surface—then reduce heat to low so the liquid barely simmers.

Step 13

Cover the pot with a lid and cook for 25 minutes, stirring once every 8 minutes, until the pork is tender enough to easily pull apart with a fork.

Step 14

Open the pot and pour in the 13.5 oz can of coconut milk, stirring gently for 30 seconds until the sauce looks creamy and uniform, with no white streaks.

Step 15

Simmer uncovered for 8 minutes, stirring once every 2 minutes, until the sauce thickens slightly and coats the back of a spoon—it should no longer look thin and watery.

Step 16

Remove from heat and taste the dish; if it needs more salt, add a small pinch and stir.

Step 17

Scoop the adobo and all its sauce into a serving bowl, picking out and discarding the bay leaves before serving.