Adobo pork with coconut rice

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


170 ml (⅔ cup) balsamic vinegar

80 ml (⅓ cup) soy sauce

3 fresh bay leaves

4 garlic cloves, crushed

6 pork loin chops on the bone

2 tablespoons oil lime wedges

Coconut rice

400 g (2 cups) jasmine rice

2 tablespoons oil

1 small onion, finely diced

1 teaspoon grated fresh ginger

2 garlic cloves, crushed

625 ml (2½ cups) coconut milk


1. Put the balsamic vinegar, soy sauce, bay leaves, garlic and ½ teaspoon ground black pepper in a nonmetallic dish and mix them all together. Add the pork chops to the marinade and turn them a few times so that they are thoroughly coated.

2. To make the coconut rice, rinse the rice under cold, running water until the water runs clear. Heat the oil in a heavy-based saucepan over medium heat, then add the onion, ginger and garlic. Cook for 3 minutes, or until the onion has softened, then add the rice and stir until the rice is coated in oil. Stir in the coconut milk, bring it to the boil, then turn the heat down as low as possible and cook it very gently, covered, for 15 minutes.

3. Preheat a barbecue chargrill plate to medium direct heat. Remove the pork from the marinade and pat it dry with paper towels. Brush both sides of the chops with oil, season and cook for 8 minutes each side, or until cooked through. Serve with the coconut rice and lime wedges. Delicious with grilled mango.