I’ve always loved both adobo and anything with gata (coconut milk), so imagine my excitement when I first discovered I could combine these two favorites.
This Adobo sa Gata recipe has become my ultimate comfort food and a regular lunch star at our family table. Every time I cook this dish, the way the creamy coconut milk mingles with the classic tangy-savory adobo sauce brings back memories of my visit in Bicol, where coconut milk makes everything more special.
Once you try this version of adobo, you’ll understand why it’s become my go-to when I want to impress guests or simply treat my family to something extra special.
The secret of this recipe lies in how the coconut milk transforms our beloved adobo into something incredibly luxurious while keeping all the garlicky, vinegary goodness we Filipinos love. The pork becomes fork-tender as it slowly simmers, soaking up all those beautiful flavors, while the sauce turns into this rich, creamy gravy that’s absolutely perfect for drizzling over hot rice.
This recipe is surprisingly easy to master – and I promise, it will become one of your favorite versions of adobo, too!
Why You’ll Love This Recipe
- Creamy Comfort: The addition of coconut milk (gata) transforms traditional adobo into a rich, velvety dish
- Perfect Balance: The tang of vinegar and soy sauce perfectly complements the coconut milk’s sweetness
- Make-Ahead Friendly: Flavors deepen overnight, making it perfect for meal prep
- One-Pot Wonder: Everything cooks in a single pot for easy cleanup
- Family Favorite: A unique twist that even picky eaters will enjoy
Adobo sa Gata (Pork Adobo in Coconut Milk)
Equipment
- Large heavy-bottom pot or Dutch oven (kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For cutting meat into uniform pieces
- Wooden spoon (sandok na kahoy) To avoid scratching your pot and for proper stirring
- Measuring cups and spoons (Panukat) For accurate measurements
- Fine-mesh strainer (salaan) For skimming impurities
- Garlic press (optional) For mincing garlic easily
Ingredients
For the Meat and Marinade:
- 3 pounds pork shoulder Kasim or belly (Liempo), cut into 2-inch cubes
- 1 whole head garlic Bawang, minced
- 1 large onion Sibuyas, thinly sliced
- ½ teaspoon whole peppercorns Paminta
- 2 bay leaves Dahon ng Laurel
- ½ cup white vinegar Suka
- ¼ cup soy sauce Toyo
- 1 cup water Tubig
For the Coconut Sauce:
- 1 cup thick coconut milk Kakang Gata
- 2-3 Thai chili peppers Siling Labuyo, chopped
- 1 tablespoon cooking oil
- Salt Asin to taste
Instructions
- In a large pot (kaldero), combine the pork cubes, minced garlic (bawang), sliced onions (sibuyas), whole peppercorns (paminta), bay leaves (dahon ng laurel), water (tubig), vinegar (suka), and soy sauce (toyo). Let the mixture come to a boil over medium-high heat (katamtamang init) and cook for about 5 minutes. Using a fine-mesh strainer or spoon, carefully skim off any scum (taba at dumi) that rises to the surface.Note: Do NOT to stir after adding vinegar initially (this is a crucial technique in Filipino adobo to prevent the meat from toughening)
- Lower the heat (ibaba ang init) and cover the pot. Allow the mixture to simmer (palulutin) for about 30-40 minutes until the meat becomes tender. Once tender, drain the meat but make sure to reserve 1 cup of the cooking liquid and the aromatics (bawang, sibuyas, at paminta).
- Heat oil in the same pot over medium heat. Return the meat and reserved aromatics to the pot and brown the meat pieces on all sides (igisa hanggang magkulay brown), which should take about 5-7 minutes. This step adds extra flavor to your adobo (para mas malinamnam).
- Add back the reserved cooking liquid to the pot. Pour in the coconut milk (gata) and add the chopped chili peppers (siling labuyo). Gently stir everything together (haluing marahan). Lower the heat to maintain a gentle simmer – remember not to let it boil rapidly (huwag pakuluin ng malakas) to prevent the coconut milk from curdling (para hindi maging buo-buo ang gata).
- Cover and continue cooking for another 15-20 minutes, or until the sauce has thickened to your desired consistency (hanggang lumapot ang sarsa). If you find that the sauce is still too thin (manipis ang sarsa), you can remove the lid and simmer uncovered until it reduces to your preferred thickness. Season with salt (asin) to taste. Remove from heat and let it rest for 5 minutes before serving (palamiginin ng kaunti bago ihain).
- For best results, serve your Adobo sa Gata piping hot over steamed white rice (mainit na kanin). The sauce should be rich and creamy, perfect for drizzling over your rice (lagyan ang kanin). If you want to reduce the spiciness, you can serve the chili peppers on the side instead of cooking them with the dish (ihiwalay ang sili kung ayaw ng maanghang).
Tips from Lola’s Kitchen
- Para hindi kumulo ang gata (To prevent coconut milk from curdling):
- Never let it reach a rolling boil
- Stir gently in one direction
- Use fresh, thick coconut milk when possible
- Para sa mas malinamnam na lasa (For more flavorful meat):
- Marinate meat overnight if time permits
- Don’t skip the browning step
- Para sa tamang texture (For perfect texture):
- Cut meat in uniform sizes
- Don’t overcrowd the pan when browning
Traditional Serving Suggestions
- Mainit na kanin (Hot steamed rice)
- Pritong saging (Fried plantains)
- Atchara (Pickled papaya) – helps cut through richness
- Ensaladang talong (Grilled eggplant salad)
Troubleshooting
- Sauce is too thin:
- Remove lid and simmer until reduced
- Mix 1 teaspoon cornstarch with water if needed
- Meat is tough:
- Continue simmering until tender
- Check if heat was too high
- Coconut milk separated:
- Lower heat immediately
- Gently stir to re-emulsify
- Next time, maintain lower temperature
Ingredient Alternatives
- Pork → Chicken thighs (adjust cooking time to 25-30 minutes)
- Fresh coconut milk → Canned coconut milk (use premium brands)
- Thai chilies → Long green chilies or bell peppers for less heat
- White vinegar → Apple cider vinegar or cane vinegar
- Regular soy sauce → Light soy sauce or coconut aminos
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months (sauce may separate)
- Reheating:
- Stovetop: Low heat with occasional stirring
- Microwave: 50% power, stirring every minute
- Add splash of coconut milk if needed
Variations
- Adobo sa Gata at Atsuete (with annatto)
- Maanghang na Adobo sa Gata (extra spicy version)
- Adobo sa Gata at Gulay (with vegetables)
- Adobo sa Gata at Dilaw (with turmeric)
FAQs
Q: Can I make this ahead for a party? A: Yes! Flavors actually improve overnight. Reheat gently. Q: Why did my coconut milk curdle? A: High heat causes curdling. Keep temperature low and stir gently. Q: Can I use lean pork? A: Yes, but cooking time may need adjustment. Watch moisture levels. Q: How spicy is this dish? A: Moderate heat level. Adjust chilies to taste. Q: Can I freeze leftovers? A: Yes, but sauce texture may change slightly. Reheat gently.
Nutrition
The Story Behind Filipino Adobo sa Gata
The origins of Adobo sa Gata beautifully demonstrate the evolution of Filipino cuisine, particularly how regional cooking styles can transform our most beloved dishes. While traditional adobo is known nationwide as a dish of meat stewed in vinegar and soy sauce, this creamy coconut milk version showcases the ingenious fusion of classic adobo with Bicol region’s love for gata (coconut milk). The Bicol region, famous for its coconut plantations and spicy cuisine, has long been known for incorporating coconut milk into many traditional Filipino dishes, creating richer, more indulgent versions of national favorites.
This marriage of traditional adobo with coconut milk likely emerged from the Bicolano practice of using gata in everyday cooking, where fresh coconuts are readily available and commonly used. The addition of coconut milk to adobo creates a unique flavor profile that combines the tangy, savory notes of classic adobo with the rich, creamy sweetness of coconut milk. The dish also often includes siling labuyo (bird’s eye chilies), another Bicolano culinary signature, adding a spicy kick that perfectly complements the creamy sauce.
In many Filipino households today, Adobo sa Gata represents the wonderful adaptability of our cuisine. It shows how one region’s cooking style can enhance a national dish while maintaining its essential character. The dish has gained popularity beyond Bicol, becoming a favorite variation in Filipino homes and restaurants across the country. Some families even consider it their secret recipe, adding their own twists like using native chicken (adobong manok sa gata) or mixing in local vegetables.
What makes Adobo sa Gata particularly special is how it embodies the Filipino talent for fusion cooking. The dish perfectly balances Chinese-influenced soy sauce, Spanish-inspired vinegar braising techniques, native Filipino spices and chilies, and the distinctly Southeast Asian use of coconut milk. This combination doesn’t just create a delicious meal; it tells the story of Filipino culinary heritage through its ingredients and preparation methods, making it more than just a variant of adobo – it’s a testament to the rich diversity of Philippine regional cooking.
