Pork Ulam Recipe Pinoy: Savory Filipino Pork Stew With Coconut Milk

This Filipino pork stew brings the comforting flavors of my kitchen to your table with its rich coconut milk base. The dish transforms simple pork into something deeply satisfying through slow simmering with aromatic spices.

What makes this creation special is the balance of savory pork with the creamy sweetness of coconut. I’ve tested this multiple times to ensure the meat becomes fall-apart tender while the sauce develops complex layers of flavor.

The result is a hearty, aromatic stew that pairs perfectly with steamed rice. The coconut milk mellows the spices while adding a velvety texture that makes every bite memorable.

Serve this for a weeknight dinner or special occasion—it’s a taste of Filipino home cooking at its finest.

Ingredients for Pork Ulam Recipe Pinoy

Rich coconut milk and tender pork make this stew a Filipino comfort classic.

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The pork is key here. Pork shoulder stays juicy after long cooking—avoid lean cuts like tenderloin. I grab mine from local Asian markets for better marbling. The coconut milk should be full-fat (the canned kind, not the carton) for that velvety texture. Thai Kitchen or Chaokoh are reliable brands that most grocery stores carry.

No fish sauce? Extra soy sauce with a pinch of sugar mimics the umami. Out of ginger? Ground ginger at half the amount works in a pinch. For a vegetarian twist, swap pork for mushrooms or tofu (just sear them well first). The potatoes hold up best, but sweet potatoes add a nice sweetness if that’s your thing.

This stew tastes even better the next day. Keeps in the fridge for 4-5 days or frozen for 3 months. Portion leftovers before storing—makes reheating easier (and lunch the next day a no-brainer).

Step-by-Step Instructions for Pork Ulam

Here’s my foolproof method for a rich, comforting Filipino pork stew that’s simple to make.

Step 1: Sear and Season the Pork

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the 1.5 lb pork shoulder cubes in a single layer, working in batches if needed. Sear for 5-7 minutes until all sides are golden brown.

This step builds a flavorful foundation. Don’t crowd the pot—you want the pork to brown, not steam. Once browned, remove the pork and set aside. In the same pot, add the 1 whole onion, 6 cloves garlic cloves, and 1 whole ginger root, sauteing for 2-3 minutes until fragrant.

Step 2: Build the Flavor Base

Return the pork to the pot. Pour in the 0.25 cup soy sauce, 2 tbsp fish sauce, 1 tsp black peppercorns, and 2 whole bay leaves. Stir well to coat the pork evenly with the sauces and spices.

Add the 2 whole potatoes and 2 whole carrots, ensuring they’re submerged in the liquid. Pour in the 2 cups coconut milk and 1 cup green beans. Stir in the 1 tsp salt and 1 tbsp brown sugar for balanced sweetness.

Step 3: Simmer to Perfection

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer for 45-50 minutes, stirring occasionally. The pork should become fork-tender, and the potatoes and carrots should soften.

If the stew becomes too thick, add a splash of water. Taste and adjust seasoning if needed—the flavors should be bold but balanced. The coconut milk will create a creamy, rich sauce that coats every piece of pork and vegetable beautifully.

Step 4: Finish and Serve

Once the pork and vegetables are tender, remove the lid and simmer for another 5 minutes to allow the sauce to thicken slightly. Discard the bay leaves before serving.

Ladle the stew into bowls, making sure each serving has a generous amount of pork, potatoes, carrots, and green beans. Serve hot with steamed rice to soak up that delicious coconut milk sauce. This dish tastes even better the next day as the flavors meld together.

Essential Equipment for Great pork ulam recipe pinoy

Heavy-Duty Pot

I always use my 5-quart Dutch oven for this stew—it distributes heat evenly and has enough capacity for the pork and vegetables. A Le Creuset or Lodge enameled cast iron works beautifully. The heavy base prevents hot spots that could burn the coconut milk. 🔥

Quality Knives

Sharp knives make prep faster and safer. I rely on my 8-inch chef’s knife for cubing the pork and paring knife for trimming fat. A Victorinox Fibrox set costs under $50 and stays sharp through many meals. Dull knives slip and require more force.

Wooden Spoon

A sturdy wooden spoon is essential for stirring without scratching your pot. I prefer one with a long handle to reach the bottom of my Dutch oven. It helps scrape up all the browned bits from searing the pork, adding flavor to the sauce.

Measuring Tools

For accurate seasoning, use measuring spoons and cups. I keep a 1-tbsp scoop handy for the fish sauce and soy sauce. A liquid measuring cup with clear markings ensures the right amount of coconut milk. Precision matters for balanced flavors.

Cutting Board

A large plastic or wooden cutting board gives you space to prep all the vegetables at once. I use a 12×18-inch board to avoid cross-contamination. Sanitize it between uses, especially after handling raw pork.

Tongs for Searing

Use locking tongs to turn the pork cubes while searing. This keeps your hands away from the hot oil. I like OXO Good Grips for their comfort and control. They’re also perfect for removing the bay leaves at the end. 💡

Frequently Asked Questions