Adobo sa gata is a richer version of adobo made with pork and coconut milk.
The coconut milk adds a creamy sauce that balances the salty and tangy flavors.
If you like adobo with a little more sauce and a creamier finish, this is a good one to make.
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Ingredients You'll Need
Notes and Substitutions
- Pork belly: Best cut for this dish because it stays juicy and flavorful. You can also use pork shoulder, ribs, or even chicken.
- Soy sauce: Use Filipino brands like Silver Swan or Datu Puti, but any regular soy sauce works. Just keep in mind that some brands are saltier than others, so it's best to start with a little less and add more as you go.
- Vinegar: Cane or coconut vinegar is traditional, but white vinegar works too.
- Coconut milk (gata): Use full-fat coconut milk for a creamier sauce.
- Chilies (optional): Adds a little heat if you like spicy food. Totally optional.
How to Make Adobo sa Gata (Step-by-Step)
Step 1: Sear the pork
Heat a little oil in a pot over medium-high heat. Sear 3 pounds of pork belly in a single layer until lightly browned - just enough to add flavor, not fully cook them.
Work in batches if needed. Spoon out some of the excess oil from the pot.
Step 2: Sauté the aromatics
Lower the heat to medium and add a bit more oil if needed. Sauté 1 head garlic (smashed) and 1 medium onion (chopped) until softened.
Add 1 teaspoon cracked peppercorns, 3 bay leaves, and some sliced chilies (if using), and cook for another minute to bring out their flavor.
Step 3: Simmer
Return the seared pork to the pan, then add:
- ½ cup soy sauce
- ⅔ cup cane vinegar
- 1 tablespoon sugar
- ¼ cup water (more as needed)
Stir everything together and bring it to a boil. Then, lower the heat and simmer for about 30 minutes. Add a small amount of water if it gets too dry.
Step 4: Add the coconut milk
Pour in 1 cup of coconut milk and lower the heat. Cover and let it simmer for 15-20 minutes.
If the sauce looks thin, you can leave the pot uncovered so it thickens slightly.
If there's too much oil on top, you can scoop some out so your adobo doesn't end up greasy.
Taste and adjust the seasoning. You can add more sugar if you like it sweeter.
Step 5: Serve
Serve your adobo sa gata hot with steamed rice, and don't forget to spoon plenty of that creamy sauce over everything.
Make Ahead, Storage, and Reheating
- You can make adobo sa gata ahead of time - it actually tastes better the next day.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, warm it gently on the stove or in the microwave.
- If the sauce gets too thick, just add a small amount of water or coconut milk.
Recipe FAQs
Traditional adobo is tangy, savory, and garlicky, with no coconut milk. Adobo sa gata has coconut milk, which makes the sauce creamy and slightly mellow compared to regular adobo.
Not really. It's mostly savory and tangy, just like regular adobo. The coconut milk adds a mild natural sweetness and makes the sauce creamy, but it doesn't taste like a sweet dish. If you've had ginataang dishes before, it's that same subtle coconut flavor - not dessert sweet.
If your adobo turns out too salty, don't worry - it's an easy fix. You can add a little water or a small amount of sugar. I also wrote a guide on how to fix salty adobo if you need more help.
I usually use cane vinegar or coconut vinegar for adobo sa gata, but regular white vinegar works too. Just don't use balsamic or apple cider vinegar, as they can change the flavor.
Yes. Like most adobo dishes, it actually tastes better the next day once the flavors have had time to come together.
Yes, you can freeze adobo sa gata for up to 2 months. Let it cool completely, then transfer it to freezer-safe containers. Thaw overnight in the fridge before reheating.
The coconut milk may separate a little after freezing, but just stir it while reheating and the sauce will come back together.
Try Other Adobo Recipes
- Pork adobo: This is your classic Filipino pork adobo - garlicky, savory, and tangy.
- Chicken adobo: Same adobo flavors, just made with chicken instead of pork.
- Adobong pusit: Adobo, but made with baby squid. There's also an adobong pusit sa gata version if you like coconut milk.
- Adobong puti: Made without soy sauce-just vinegar, garlic, and peppercorns.
- Adobong sitaw: Yardlong beans in adobo sauce.
- Adobong talong: Eggplant with adobo sauce.
- Adobong kangkong: Water spinach (kangkong) cooked in soy sauce and vinegar.
- Tofu and mushroom adobo: A plant-based version of adobo made with crisp tofu and mushrooms in a garlicky soy-vinegar sauce.
Other Pork Recipes You May Like
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📖 Recipe
Adobo sa Gata (Filipino Pork Adobo in Coconut Milk)
Equipment
- Heavy-bottomed pot
Ingredients
- 3 pounds pork belly cut into 1½-inch pieces (see note)
- 1 head garlic crushed or smashed
- 1 medium onion chopped
- 1 teaspoon cracked peppercorns more to taste
- 3 bay leaves
- Chilies optional
- ½ cup soy sauce (see note)
- ⅔ cup cane vinegar or coconut vinegar (see note)
- 1 tablespoon sugar more to taste
- 1 cup coconut milk (see note)
- Neutral oil for sautéing
Instructions
- Heat oil in a pot over medium-high heat. Brown pork on all sides. Work in batches if needed. Spoon out excess oil.
- Lower heat to medium. Add garlic and onion and cook until softened. Stir in peppercorns, bay leaves, and chilies (if using).
- Return pork to the pot. Add soy sauce, vinegar, sugar, and ¼ cup water. Bring to a boil, then simmer for about 30 minutes, adding water if it gets dry.
- Pour in coconut milk and simmer uncovered for 15-20 minutes, until pork is tender and sauce lightly coats the meat.
- Taste and adjust seasoning. Serve hot with rice.
Notes
- Pork belly: Best cut for this dish because it stays juicy and flavorful. You can also use pork shoulder, ribs, or chicken.
- Soy sauce: Filipino brands like Silver Swan or Datu Puti give that classic adobo taste, but any regular soy sauce works. Some brands are saltier than others, so start with less and add more as you go.
- Vinegar: Cane or coconut vinegar is traditional, but white vinegar works too.
- Coconut milk (gata): Use full-fat coconut milk for a creamier sauce.
- Chilies (optional): Adds a little heat if you like spicy food. Totally optional.
M says
Ive never tried this. Is it any better than reg adobo
Nora Reyes says
Do you like dishes with coconut milk? If you do, it's worth giving this a try. If not, regular adobo is a classic. =)
Hello says
Yum!!!
Nora Reyes says
Thank you!!!