Adobo sa Gata (Filipino Pork Adobo in Coconut Milk)
Pork adobo, but make it creamy with coconut milk.
Servings 8
Calories 1024kcal
Cost $16-$18
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.
Nutrition
Calories: 1024kcal | Carbohydrates: 5g | Protein: 18g | Fat: 103g | Saturated Fat: 39g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 47g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 869mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg