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Adobo sa Gata

Posted on July 30, 2018 by Lalaine. 13 Comments

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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.

Pork adobo with coconut milk in a pan
Adobo sa Gata

Guys, no new recipe today, just another oldie but goodie from our archive. I do have a Puto Lanson and an exciting giveaway lined up, but tomorrow is G’s birthday and I want to be up bright and early to make him breakfast. I can’t stay up too late tonight to write my usual long posts so I am updating this adobo sa gata instead and will head to bed right after ๐Ÿ™‚

I first published this ginataang adobo in November 2013 and it remains to this day one of my most popular recipes for a good reason. It is pork adobo made extra special with coconut milk and chili peppers!

Adobong Baboy sa gata in a skillet

What is Adobo

Adobo is not so much a kind of dish but more of a type of cooking process which involves meat, seafood or vegetables stewed in vinegar and garlic. Regional varieties may include additional ingredients such asย turmeric, pineapple, fish sauce, and soy sauce.

Adobo sa gata is a delicious take on this Filipino favorite wherein 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.

ginataang adobo with pork in a red pan

Tips on How to Make Adobo sa Gata

  • 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 as boston butt or pork 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 heat, 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.

Give this creamy adobo a try for dinner tonight and let me know what you think. Make sure to check back here tomorrow for our monthly giveaway! Goodnight ๐Ÿ™‚

Pork adobo with coconut milk in a pan
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5 from 3 votes

Adobo sa Gata

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.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Main Entree
Cuisine: Filipino
Keyword: adobo sa gata, adobong baboy sa gata, pork adobo with coconut milk
Servings: 4 Servings
Calories: 485kcal
Author: Lalaine

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 485kcal | Carbohydrates: 11g | Protein: 55g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 950mg | Potassium: 1225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8.6% | Vitamin C: 84.2% | Calcium: 5.4% | Iron: 27.3%
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy
Pork adobo with coconut milk in a pan
Adobong Baboy sa gata in a skillet

 

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Filed Under: Meat and Poultry Tagged With: coconut milk, garlic, pork, soy sauce, vinegar

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where youโ€™ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Arrianne says

    February 14, 2016 at 11:25 pm

    Hi. Can I use chicken instead of pork? Thanks.

    Reply
    • Lalaine says

      February 14, 2016 at 11:39 pm

      Yes, you can ๐Ÿ™‚

      Reply
  2. cherrybyrd says

    January 29, 2016 at 12:00 pm


    All your foods and recipes scrumptious and Delicious thanks for everything!

    Reply
    • Lalaine says

      January 30, 2016 at 10:37 pm

      Thank you ๐Ÿ™‚

      Reply
  3. Gellybeanana says

    October 1, 2014 at 9:05 pm

    i always add potatoes, my fiancรฉ and his son loves the flavor of potatoes soaked in soy and vinegar!

    P.S. My fiancรฉ is Aussie… They love pinoy foods!

    Thank you for this recipe!

    Reply
  4. Evelyn says

    July 27, 2014 at 2:35 pm

    What brand of soy sauce and coconut milk do you usually use?

    Reply
    • Lalaine says

      July 27, 2014 at 3:03 pm

      Hello Evelyn

      I usually use Datu Puti as its the cheapest brand and whatever coconut milk in can that’s on sale.

      Reply
  5. Desiree says

    July 15, 2014 at 3:09 am

    i am cooking this right now and hmmmmmmm, my daughter says, “mommy ambangooo” which only means that she cant wait to taste what i’m gonna serve her for dinner ๐Ÿ™‚

    Reply
    • Lalaine says

      July 16, 2014 at 11:52 pm

      Now you are making me want to cook adobo sa gata ๐Ÿ™‚

      Reply
  6. Carolyn says

    February 28, 2014 at 5:37 pm

    This looks really yummy but I’m worried about the spice level. The thai peppers are really hot, I think, so I might use less when I try it this weekend. I hope it doesn’t take too much away from the flavour, though!

    Reply
    • Lalaine says

      March 3, 2014 at 10:06 am

      Hi Carolyn

      I have very light tolerance to spicy foods, too. Don’t worry cutting down on the amount of peppers won’t really affect flavors that much ๐Ÿ™‚

      Reply
  7. Maria Samonte says

    February 10, 2014 at 7:38 pm

    Hi! I cook this today and why is my adobo doesn’t look dark at all it looks light brown? Maybe due to the color of soy sauce and maybe I adds too much coconut oil? But it taste good though

    Reply
    • Lalaine says

      February 10, 2014 at 10:18 pm

      Hello Maria

      Yes, the color will be lighter than regular adobo because of the added coconut milk. I am glad you enjoyed it. Thanks ๐Ÿ™‚

      Reply

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