We had our big city friends & our hermit friend over for a Filipino feast last night: pork adobo, garlic rice, baby bok choy, and toasted coconut ice cream for dessert. Our guests brought deviled eggs & St. André with crackers.
I’d already made the adobo the day before, which was quite the production — well over 2 hours to butcher the shoulder and brown the chonkz, but I’d heard it’s better the next day.
@wabi brought up coconut milk that wasn’t part of the recipe I used, but since the adobo seemed a bit on the salty side I added what was leftover from the coconut ice cream fixins & then some.
It was very tasty, but I guess I expected slightly more…. Exotic flavors? This was a hearty, delicious pork stew in which neither the garlic (an entire head) nor the vinegar seemed to come through, like, at all 
That said, our guests had second and third helpings, loved the garlic rice & adored the bok choy.
The coconut ice cream had a great flavor, but next time I would top it with the toasted shredded coconut vs mixing it into the ice cream — all that toasty kronchy goodness softened up, and I don’t find shredded coconut to be a very pleasant texture.
Another lovely evening with friends.
PS: The utter randomness of uploaded pic size on this site never fails to confound me 
