Adobo sa Gata with pork is a delicious twist on our classic Filipino dish! Braised in soy sauce, vinegar, coconut milk, and spices, the tender pork turns tasty and loaded with garlicky flavors you'll love 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
Adobo is a Filipino cooking process wherein meat, seafood, or vegetables are stewed in vinegar and aromatics. Regional varieties may include additional ingredients such as turmeric, atsuete, pineapple, fish sauce, and soy sauce.
Pork cut to use
I usually use belly for my pork adobo, but since the addition of coconut milk makes this dish extra rich and creamy, I suggest leaner pork cuts such as Boston butt or picnic.
Adobo sa gata cooking process
This adobo recipe version is a delicious take on our classic dish. Pork cubes are first braised in the traditional marinade of vinegar, soy sauce, garlic, bay leaves, and peppercorns until tender. They're finished with coconut milk and chili peppers for a scrumptious viand that's rich and boldly flavored.
Cooking tips
- 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.
Frequently Asked Questions
Where does adobo sa gata comes from?
While adobo has many iterations around the country, adding coconut milk to the dish is popular in Luzon.
Can you put coconut milk in adobo?
Yes, you can! Gata or coconut milk takes our classic stew to the next level! Not only does it tenderizes the meat, but it also infuses it with a rich, creamy flavor.
Why do you not stir vinegar in adobo?
Allow the vinegar to boil without stirring for a few minutes to cook off the strong acid taste.
Serving suggestions
Enjoy as a main dish for lunch and dinner with steamed rice or for breakfast as a silog meal with garlic fried rice. I also like to serve it with atchara to balance the richness with burst of tang flavor.
Storing leftovers
- Unlike regular adobo, this adobong baboy sa gata doesn't keep well outside refrigeration due to the increased risk of spoilage from adding coconut milk.
- To store leftovers, allow to cool and transfer to a tightly-covered container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F, stirring occasionally. Or microwave at 2 to 3-minute intervals until warmed through.
More adobo recipes
More pork recipes
Ingredients
- 3 pounds pork shoulder, cut into 2-inch cubes
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- ½ teaspoon peppercorns
- 2 bay leaves
- 1 cup water
- ½ cup vinegar
- ¼ cup soy sauce
- 1 tablespoon canola oil
- 1 cup coconut milk
- 2 Thai chili peppers, stemmed and chopped
- salt to taste
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.
Notes
- 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 the meat is getting too tender before the sauce has thickened and reduced to desired consistency, remove the lid and continue to cook uncovered.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Loli says
All these recipes are great 👍
Fe Koehler says
Love your recipes!!!
Bob Bruno says
I've made your Adobo sa Gata and it is delicious! I used cider vinegar. What kind of vinegar do you use?
ADOBOY says
Ano yung aromatics na itatabi?
Lalaine Manalo says
Yung pong mga garlic, onions, peppercorns at bay leaves 🙂
Desiree Jo Gahi says
A-mwah-mwah-mazing! Not used to the smell of the coconut milk in adobo though. But once I tasted it the creaminess more than made up for it. Thanks!
Lalaine Manalo says
Thank you for the feedback! Glad you enjoyed it 🙂
Cristy Palma says
May I request for recipe of adobong dilaw which is famous also in Quezon Province. Thank you.
Lalaine Manalo says
Hello Cristy! We have a recipe for Adobong Dilaw already. Here you go:
Kay Sanhotra says
Wow thanks I will try this recipe too! Yummy, I love Baboy
Lalaine Manalo says
You're welcome. Let us know.
Christopher Sridhar says
Do you have any idea if lamb would work with these flavours?
Lalaine Manalo says
I am sorry but I haven't tried lamb in this recipe. Worth a try 🙂
Arrianne says
Hi. Can I use chicken instead of pork? Thanks.
Lalaine says
Yes, you can 🙂
cherrybyrd says
All your foods and recipes scrumptious and Delicious thanks for everything!
Lalaine says
Thank you 🙂
Gellybeanana says
i always add potatoes, my fiancé and his son loves the flavor of potatoes soaked in soy and vinegar!
P.S. My fiancé is Aussie... They love pinoy foods!
Thank you for this recipe!
Evelyn says
What brand of soy sauce and coconut milk do you usually use?
Lalaine says
Hello Evelyn
I usually use Datu Puti as its the cheapest brand and whatever coconut milk in can that's on sale.
Desiree says
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 🙂
Lalaine says
Now you are making me want to cook adobo sa gata 🙂
Carolyn says
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!
Lalaine says
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 🙂
Maria Samonte says
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
Lalaine says
Hello Maria
Yes, the color will be lighter than regular adobo because of the added coconut milk. I am glad you enjoyed it. Thanks 🙂