Adobo sa Gata with pork braised in soy sauce, vinegar, coconut milk, and spices. Hearty, tasty, and loaded with garlicky flavors, it’s perfect with steamed rice.
I first published this ginataang adobo in November 2013 and it’s one of my most popular recipes for a good reason. It’s creamy, spicy, and made extra yummy with coconut milk and chili peppers!
What is Adobo
This adobo sa gata is a delicious take on our classic dish. Pork cubes are braised in the traditional marinade and then finished off with coconut milk and chilies for a scrumptious viand that’s both rich and boldly flavored.
Tips on How to Make Spicy Adobo with Coconut Milk
- I usually prefer pork belly for my adobo but since the addition of coconut milk makes this dish extra rich and creamy, I suggest leaner pork shoulder cuts such as Boston butt or picnic.
- For a smoother sauce, cook at medium-low heat and do not allow the coconut milk to come to a rolling boil lest it curdles and separates.
- If you want to temper the spice, scrape the seeds and veins from the chili peppers before chopping.
- If the meat is getting too tender before the sauce has thickened and reduced to desired consistency, remove the lid and continue to cook uncovered.
Adobo sa Gata
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon canola oil
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and chopped
- salt to taste
- In a pot over medium heat, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Bring to a boil for about 5 minutes, skimming scum that floats on top.
- Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the aromatics and 1 cup of the liquid.
- In a wide pan over medium heat, heat oil. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
- Add reserved liquid, coconut milk, and chili peppers. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
- Season with salt to taste. Serve hot.