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
- Wide pot
Ingredients
- 3 pounds pork belly cut into 1½-inch pieces
- 1 head garlic smashed
- 1 medium onion chopped
- 1 teaspoon cracked peppercorns more to taste
- 3 bay leaves
- Chilies optional
- ½ cup soy sauce
- ⅔ cup vinegar
- 1 tablespoon sugar more to taste
- 1 cup coconut milk
- 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. Add 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. Add more water as needed.
- Add coconut milk and simmer 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: You can also use pork shoulder, ribs, or chicken.
- Soy sauce: 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.
- Make ahead: Tastes even better the next day.
- Store: Refrigerate in an airtight container for up to 4 days.
- Reheat: Warm on the stove or in the microwave. Add a little water or coconut milk if needed.
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