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 type of Filipino cooking process wherein meat, seafood, or vegetables are stewed in vinegar, garlic, and spices. Regional varieties may include additional ingredients such as turmeric, atsuete, pineapple, fish sauce, and soy sauce.
This adobo sa gata recipe version 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.
Cooking tips
- I usually use 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.
How to serve
Serve for lunch and dinner with steamed rice or for breakfast as a silog meal with garlic fried rice.
Storing leftovers
- Unlike the regular adobo, this adobong baboy sa gata doesn’t keep well outside of refrigeration due to the increased risk of spoilage from the addition of coconut milk.
- To store leftovers, allow to cool and transfer to a covered container. Refrigerate for up to 3 days.
- Reheat in a microwave at 2 to 3-minute intervals until warmed through. Or in a saucepan over medium heat for about 8 to 10 minutes, stirring occasionally.
More adobo recipes
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
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
Nutrition Information
“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.”
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 🙂