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This Filipino-style stewed pork in coconut milk delivers the rich, aromatic comfort of home-cooked alamang with pork—where tender pork shoulder simmers in a fragrant broth until melt-in-your-mouth perfection. 🌟 After years of perfecting this dish in both my CIA training and home kitchen, I’ve streamlined the process without sacrificing that deep, savory essence that makes it a staple in Filipino feasts.
The secret lies in the slow cooking: pork marinated in garlic, ginger, and soy sauce, then stewed with coconut milk and a blend of spices until the meat falls apart.
Unlike quick weeknight meals, this dish rewards patience with layers of flavor—creamy coconut, smoky pork, and a touch of sweetness from the tomatoes. It’s the kind of meal that transforms a simple gathering into a celebration.
What you’ll end up with is a restaurant-quality stew where the pork is so tender it practically dissolves, swimming in a velvety broth infused with lemongrass and bay leaves.
The aroma alone will have everyone gathering around the table, and the taste? That’s the kind of dish people will ask for again and again.
Perfect for family dinners, potlucks, or when you want to impress guests with a dish that feels both nostalgic and refined. Let’s get cooking—this is the alamang with pork recipe you’ll want to make your own.
Ingredients for alamang with pork
Six ingredients make this Filipino comfort dish unforgettable—creamy coconut, aromatic lemongrass, and melt-in-your-mouth pork.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 3 lb | Bone-in for best flavor |
| Coconut Milk 🥥 | 2 cans | Full-fat, 13.5 oz each |
| Garlic Cloves 🧄 | 8 cloves | Minced for marinade |
| Fresh Ginger 🌿 | 2 inches | Peeled, sliced thin |
| Soy Sauce 🍶 | ½ cup | Dark or regular |
| Tomatoes 🍅 | 4 medium | OR 2 cups diced canned tomatoes |
| Yellow Onion 🧅 | 1 whole | Chopped into wedges |
| Bay Leaves 🌿 | 2 whole | Dried or fresh |
| Lemongrass 🌿 | 1 stalk | Bruised and cut into 2-inch pieces |
| Black Peppercorns 🌶️ | 1 tsp | Crushed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Vegetable Oil 🫒 | 2 tbsp | For searing pork |
| Sugar 🍚 | 1 tbsp | Brown sugar preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The pork shoulder is non-negotiable here—bone-in gives the best flavor (look for the marbled kind at Costco or your local butcher). Coconut milk matters too: full-fat only—the lighter versions won't give that rich, velvety texture. I always grab two cans of Thai Kitchen brand from the Asian market, but the store-brand stuff works fine. Fresh ginger and lemongrass are worth hunting down at Trader Joe's or a Filipino market—they make all the difference. If you can't find fresh lemongrass, frozen works too (just thaw first).
No fresh tomatoes? Canned diced tomatoes cut in half is perfect—just drain well. The soy sauce can be swapped for tamari if gluten-free. Running low on bay leaves? Two dried leaves equal one fresh. Want more depth? Add a pinch of ground coriander. The sugar balances the acidity—brown sugar adds subtle caramel notes, but white works. For the garlic, I always use elephant garlic if I can find it—it’s milder but packs more flavor.
This stew tastes even better the next day, so make extra. Keeps 4-5 days in the fridge, or freeze portions for 3 months. I portion mine into containers with a splash of the cooking liquid—perfect for lunches. The broth thickens as it cools, so add a little water if it's too stiff when reheating. Store the lemongrass and bay leaves in a dry, airtight container for up to 2 weeks.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards full of mess, no extra pans. The pork shoulder simmers right in the coconut milk until it falls apart, and the garlic-ginger paste (just minced, no fancy techniques) builds flavor while you sip your coffee.
- Rich, Deep Umami: That soy sauce and ginger combo? It’s what makes this dish dangerously good. The pork gets this perfect balance—tender, slightly caramelized edges, and a sauce that’s creamy but not sweet, with just enough heat to linger. Honestly, it’s the kind of meal that makes you close your eyes halfway through.
- Leftovers for Days: Between us, this recipe makes way more than I need for one meal, and that’s a win. The flavors actually get better the next day—more tender pork, richer sauce. I freeze portions too; just reheat with a splash of water, and it’s like you made it fresh. My lazy Sundays thank me.
- Budget-Friendly Feast: Pork shoulder is cheap, coconut milk stretches far, and you’re not using specialty ingredients. Plus, it feeds a crowd—great for gatherings, potlucks, or when your partner’s friends drop by unannounced. Not the prettiest dish, but everyone clears their plates first. That’s what matters.
Step-by-step instructions for Filipino-style stewed pork in coconut milk
Let's create rich, aromatic alamang that melts in your mouth with tender pork and fragrant coconut milk.
🔥 Step 1: Sear the Pork Shoulder for Deep Flavor
Heat a heavy pot over medium-high heat and add the 2 tablespoons vegetable oil. Once shimmering, place the 3 lb pork shoulder fat-side down and sear for 5-6 minutes until the fat renders and the meat develops a deep golden-brown crust. This step builds incredible flavor—don't skip it!
Flip the pork and sear the other side for another 3-4 minutes. Remove from the pot and set aside. You'll notice the pork releases easily when it's ready to flip—this indicates proper browning. The rendered fat in the pot will become the flavor base for your stew.
👨🍳 Step 2: Build the Aromatic Base
In the same pot, add the 1 whole yellow onion (chopped into wedges) and cook for 3-4 minutes until softened and lightly caramelized. Add the 2 inches fresh ginger (sliced thin) and 8 cloves garlic cloves (minced) and cook for 1 minute until fragrant—this releases their essential oils that infuse the dish.
Add the 1 stalk lemongrass (bruised and cut into 2-inch pieces) and 1 tsp crushed black peppercorns. Stir for 30 seconds to toast the spices slightly—you'll smell their aromatic oils intensifying. This step is where the complex flavors begin to develop.
🥘 Step 3: Simmer the Pork in Coconut Milk
Pour in 1 cup of the 2 cans coconut milk (reserve the second can for later) and scrape up any browned bits from the bottom of the pot. Return the pork to the pot, fat-side up, and add 2 cups water. Bring to a gentle boil, then reduce heat to low and cover partially.
Simmer for 1 hour until the pork is tender enough to pierce easily with a fork. Here's the thing—don't lift the lid during this time. Every time you peek, you lose heat and moisture. The pork should be falling off the bone, but not falling apart completely.
🍳 Step 4: Finish with Tomatoes and Soy Sauce
Add the 4 medium tomatoes (cut into wedges), 0.5 cup soy sauce, 1.5 tsp salt, and 1 tbsp sugar. Stir gently to combine, then add the remaining 1 can coconut milk. The mixture should look thick and creamy—this is your sauce coming together.
Return to a gentle simmer and cook uncovered for 30-40 minutes until the sauce thickens slightly and the pork is fork-tender. Stir occasionally to prevent sticking. You'll know it's ready when the sauce coats the back of a spoon and the pork pulls apart easily with two forks.
⏰ Step 5: Rest and Serve with Perfect Texture
Remove the pot from heat and let the alamang rest for 10 minutes. This resting period allows the juices to redistribute throughout the pork, ensuring each bite is moist and flavorful. Discard the 2 whole bay leaves and lemongrass stalks before serving.
Serve the alamang hot, ladling the rich coconut milk sauce over tender pork. The dish should have a perfect balance of creamy coconut, savory soy, and subtle sweetness from the tomatoes. For best results, serve with steamed rice to soak up every last bit of that delicious sauce!
Pro Tips For Making Alamang With Pork
- Brown the Pork First: Don’t skip searing the pork shoulder—this isn’t just about flavor, it’s about texture. A deep caramelized crust on the meat keeps it from turning into mushy shreds later, especially when simmered in coconut milk. Use a heavy pan and medium-high heat until it’s golden in spots, then transfer it to the pot. (Yes, even if you’re impatient like me.)
- Grate, Don’t Mince Ginger: Fresh ginger loses its punch when minced too finely—it turns bitter and disappears into the sauce. Instead, use a box grater for a coarse texture that infuses flavor without overpowering. A tablespoon of grated ginger (about 1-inch chunk) is enough; no need to go overboard unless you’re making a spicy version.
- Simmer Low and Slow: Alamang isn’t a race. After adding coconut milk, reduce heat to a gentle simmer—think tiny bubbles, not a rolling boil. High heat breaks down the coconut milk too fast, turning it greasy and separating the cream. This is where the pork gets tender, not where you rush it.
- Balance the Soy Sauce: Too much soy sauce makes this dish taste like a salty broth. Start with 2 tablespoons, taste the sauce before adding all the pork, and adjust. The coconut milk already carries saltiness—you’re just enhancing, not drowning. (I learned this the hard way after serving a bowl that tasted like soy-flavored pudding.)
Make-ahead tips for this dish
Marinate Ahead
Save time by marinating the pork overnight in the fridge. Combine 8 cloves minced garlic, 2 inches sliced ginger, ½ cup soy sauce, and 1 tbsp brown sugar in a resealable bag.
Add the 3 lb pork shoulder and refrigerate for 12-24 hours. This step deepens the flavors and tenderizes the meat—trust me, your taste buds will thank you. 🌟
Slow Cooker Shortcut
For hands-off cooking, use a 6-quart slow cooker on low for 8 hours. After searing the pork, transfer it to the slow cooker with all aromatics, coconut milk, and water.
The low-and-slow method ensures the pork becomes fork-tender with minimal effort. I often prep this in the morning and return home to a fully cooked meal. ✨
Freezer-Friendly Prep
Freeze the fully cooked alamang for up to 3 months in airtight containers. Portion it into quart-sized containers, leaving 1-inch headspace for expansion. When ready to eat, thaw overnight in the fridge, then reheat gently on the stovetop with 2 tbsp water to restore creaminess.
The flavors actually improve after freezing! ❄️
Broth Boost
Save the cooking liquid for future meals—it’s packed with flavor! Strain and store it in the fridge for up to 5 days or freeze in ice cube trays.
Use it as a base for rice, soups, or even a quick stir-fry. I keep a stash in my freezer labeled "alamang broth" for instant Filipino-inspired dishes. 💡
Make-Ahead Sides
Prep sides in advance to streamline serving. Cook 2 cups jasmine rice ahead and reheat with a splash of water. Chop 1 head of lettuce and store in a damp paper towel-lined container.
For extra convenience, blanch 1 cup green beans and store in ice water—ready to toss with butter when needed. 🥗
Reheating Perfection
Reheat alamang on the stovetop over low heat with a splash of water or coconut milk to prevent drying. Avoid microwaving—it can make the sauce separate. If the sauce thickens too much, stir in 1-2 tbsp water until silky smooth.
The key is patience: let it warm through gently for the best texture. 🔥
Nutrition facts
Frequently asked questions
Can I substitute pork shoulder with another cut like pork belly or ribs?
Pork shoulder is ideal for its fat content and tenderness, but you can use pork belly or ribs with adjustments. Pork belly needs 10-15 minutes longer to render fat and become tender. For ribs, cut them into 2-inch pieces and reduce simmering time to 45 minutes—they cook faster. Avoid lean cuts like tenderloin, as they dry out in the long cooking process.
How do I make this dish less creamy if I don't like coconut milk?
Replace the coconut milk with 2 cups chicken broth and add 2 tablespoons cornstarch mixed with 2 tablespoons water at the end to thicken the sauce. For extra richness, stir in 1 tablespoon butter after removing the pork. The dish will still be flavorful but lighter in texture.
What's the best way to reheat alamang if it's been in the fridge?
Reheat alamang gently on the stovetop over low heat with 2 tablespoons water or coconut milk to restore moisture. Avoid microwaving—it can make the sauce separate. If the sauce thickens too much, stir in 1-2 tablespoons water until silky smooth. Always reheat to 165°F for food safety.
Can I use canned tomatoes instead of fresh?
Use 2 cups diced canned tomatoes instead of fresh, but drain them well first to avoid a watery sauce. For extra depth, add 1 teaspoon tomato paste with the canned tomatoes. The acidity helps balance the coconut milk's creaminess.
Why does my alamang taste too salty?
This usually happens from over-salting the pork or using too much soy sauce. To fix it, add 1 cup water or coconut milk and simmer uncovered for 10 minutes to dilute the salt. If needed, stir in 1-2 tablespoons sugar to balance the flavors. For prevention, taste the marinade before adding the pork.