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–+ servings
Adobo sa Gata (Pork Adobo in Coconut Milk)

Adobo sa Gata (Pork Adobo in Coconut Milk)

Adobo sa Gata is a coconut milk-enriched variation of the Filipino national dish, where pork is braised in vinegar, soy sauce, and aromatics until tender, then finished with coconut cream and chili peppers to create a rich, creamy sauce with a perfect balance of tangy, savory, and spicy flavors. This Bicolano-inspired twist on the classic adobo adds luxurious depth while maintaining the dish's signature garlicky-vinegar profile, making it an especially indulgent partner for steaming white rice.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 510 kcal
Difficulty Medium

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
 

  • First prepare all your ingredients: cut pork into 2-inch cubes, peel and mince the garlic, and slice your onions thinly.
  • Put your pork, minced garlic, sliced onions, peppercorns, bay leaves, water, vinegar, and soy sauce in a large pot. Bring everything to a boil over medium-high heat and cook for 5 minutes. As it boils, remove any scum that floats to the top using a spoon.
  • Turn down the heat to low, cover the pot, and let everything simmer for about 30-40 minutes until the pork becomes tender. Once tender, drain the meat but save 1 cup of the liquid and keep all the garlic, onions, and spices.
  • Heat oil in the same pot over medium heat. Put the meat back in with the saved garlic and onions. Cook until the meat turns lightly brown on all sides, about 5-7 minutes.
  • Pour in your saved cooking liquid. Add the coconut milk and chopped chili peppers. Gently stir everything together.
  • Lower the heat, cover the pot, and continue cooking for about 15-20 minutes until your sauce becomes thick and creamy. If you want the sauce thicker, just remove the lid and let it cook a bit longer. Add salt to taste.
  • Let it rest for 5 minutes before serving. Your Adobo sa Gata is best served hot over steamed rice.
  • A helpful tip: Don't let the coconut milk boil too hard or it might separate. Keep the heat low and stir gently once in a while.

Tips from Lola's Kitchen

  1. 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
  2. Para sa mas malinamnam na lasa (For more flavorful meat):
    • Marinate meat overnight if time permits
    • Don't skip the browning step
  3. Para sa tamang texture (For perfect texture):
    • Cut meat in uniform sizes
    • Don't overcrowd the pan when browning
 

Nutrition

Calories: 510kcalCarbohydrates: 11gProtein: 35gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 93mgSodium: 950mgPotassium: 501mgFiber: 1gSugar: 0.2gVitamin A: 24IUVitamin C: 4mgCalcium: 26mgIron: 4.9mg
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