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.
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 🙂
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!
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 as 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.
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 🙂
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.
- 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.