No, but it’s certainly not too late to add it. Is it a typical ingredient?
There are Recipes that add some at the end of the simmering 20-30 min before its done.
I love both versions, but when I decide to do the Coconut Milk version, I also add a couple of slit Bird Chilies (which would be right up your alley!).
Adobong Baboy is without Adobong Baboy Gata is with.
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It seems very rich already, what with all the rendered fat from the pork shoulder (even though I trimmed off a LOT of fat). I know it’s traditionally made with pork belly, so I guess it’s supposed to be a pretty rich dish.
I’ll have to see how it looks later, when I reduce the sauce. If my dude didn’t use up all the coconut milk inda house for the coconut ice cream that’s for dessert 
I don’t usually add it to Pork Adobo sometimes with Chicken.
I imagine if you cool the Pork Abobo overnight you could lift off a lot of Fat and re-enrich with Coconut Milk (personally I wouldn’t bother with the Coconut)
P.S. I also use Pork Butt when making Adobo rather than Belly.
It may not have gotten cold enough last night for the fat to solidify, but I def want to skim off as much as possible. And I’ll probz forego the coconut, I don’t remember tasting it in Tabachoy’s version, but I still have to reduce the sauce a bunch later today
I’m so excited about dinner 
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I bet.
I love Adobo and it’s Spanish Mother and Mexican Brother en Escabeche (en Escabetx).
There are a couple of Pinoy Vegetable Dishes that I adore as well.
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I was looking for a ‘proper’ Pinoy side, but ended up settling on my boo’s fab bok choy with oyster sauce.
What are some of your favorites?
Coconut milk is NOT usually added to adobo, it is in some regions of the Phils, but mostly it is not a usual ingredient. When I make adobo at home…and we have it often here as it is very popular here in Hawaii, I skim off the excess fat when I brown the pork or chicken. I leave just enough fat to brown the smashed garlic, peppercorns and bay leaves. Then the pan is deglazed with the vinegar and shoyu. I use cane vinegar which is easily obtained here in Hawaii, but cider vinegar or white vinegar work just fine. I don’t use rice vinegar as it is not strong enough. Add just enough shoyu to give it some flavor, too much and it becomes salty. Another variation on the recipe is to add some cubed potatoes to it before it simmers, it stretches the dish some. Some cooks, me included, add a bit of oyster sauce to the pork adobo as well…it adds a nice umami to the finished dish. Adobo is like beef stew too…it’s really good the next day after its had a chance for the flavors to really meld together.
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That is exactly what our Filipino friend told us, and what I’ve read in my rEseArCh 
— that it’s better the next day. This was convenient bc I wouldn’t have had 2+ hours to spare today to butcher the shoulder & sear all the pork in batches, etc.
The recipe I found has you brown the chonkz, remove, then sauté onion and garlic in the remaining fat (I took a LOT out). Add the pork back in, then add the sauce: light soy sauce, dark soy sauce, white vinegar, water, bay leaves. I added a splash of fish sauce for half of the dark soy, which was a hot tip from our friend
Oh, and a bunch of ground pepper instead of whole.
I think it depends on the cook. I went to high school with a lot of Filipinos, and one of my friends said that if you got six Filipino aunties in a room and asked them for the best adobo recipes, you’d end up with a dozen recipes and a fight.
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That’s pretty much how our buddy put it 
The way I was taught was to take whole peppercorns and coarsely smash them. The addition of some dark soy is a good idea, one thing I left out in my description of how i make it is to add a bit of sugar in it to temper the vinegar tang. I don’t add onions when cooking it, but do add a generous amount of green onions at the end to serve it.
Steve is right there…like pancit and lumpia, everyone has their variation on adobo recipes…it all depends on how your mother or auntie taught them how to make it.
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I’m so glad I checked the pot today. ThazzaLOT of pork fat I surgically removed. I can only imagine how it would look with pork belly 
I briefly debated to keep it for further use in casa lingua’s No Waste Kitchen™, but since casa lingua is also a Full Flavor Kitchen™ there is usually plenty of cooking fat around, so in the bin it went.
Will reduce the sauce later and consider the coconut milk addition.
@wabi my peppermill is pretty random with its grinding setting, so there are few bigger chunks, and I could add a few more smashed peppercorns before boiling it down. I forgot to write that the recipe also called for several tbsps of brown sugar.
I’m not your target audience since I don’t enjoy the taste or texture of cooked pork fat (except bacon). That said every summer I do a smoked pork butt once or twice. They’re typically about 4lbs. I make up the dry rub and smoke in our Weber kettle for about 8-10 hrs. Then pull and throw away the big fat chunks until we’ve got lovely smoked meat and blackened crust bits. Toss with Carolina mustard bbq. Big fave at my house. For char sui that’s less fatty, we use tenderloin and this recipe. https://omnivorescookbook.com/char-siu
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I love smoking a pork butt, although mine have usually been in the 7-10lbs range. I also use a rub — pretty much this recipe with TPSTO toasted fennel seeds added, and I usually kick up the heat level more), start it in the smoker for a few hours, then finish in the oven.
Ever since our Bradley developed mold inside and we had to toss it, I’ve not smoked a butt on our Primo XL, the ability to do so being a main reason we got it
