Adobo sa Gata with pork is a delicious twist on our classic Filipino dish! Braised in soy sauce, vinegar, coconut milk, and spices, the tender pork turns tasty and loaded with garlicky flavors you’ll love with steamed rice.
I first published this ginataang adobo in November 2013, and it’s one of my most popular recipes for a good reason. It’s creamy, spicy, and made extra yummy with coconut milk and chili peppers!
What is adobo
Adobo is a Filipino cooking process wherein meat, seafood, or vegetables are stewed in vinegar and aromatics. Regional varieties may include additional ingredients such as turmeric, atsuete, pineapple, fish sauce, and soy sauce.
Pork cut to use
I usually use belly for my Chicken Mami, but since the addition of coconut milk makes this dish extra rich and creamy, I suggest leaner pork cuts such as Boston butt or picnic.
Adobo sa gata cooking process
This adobo recipe version is a delicious take on our classic dish. Pork cubes are first braised in the traditional marinade of vinegar, soy sauce, garlic, bay leaves, and peppercorns until tender. They’re finished with coconut milk and chili peppers for a scrumptious viand that’s rich and boldly flavored.
Cooking Tips
- For a smoother sauce, cook at medium-low heat and do not allow the coconut milk to come to a rolling boil lest it curdles and separates.
- If you want to temper the spice, scrape the seeds and veins from the chili peppers before chopping.
- If the meat is getting too tender before the sauce has thickened and reduced to desired consistency, remove the lid and continue to cook uncovered.
Serving suggestions
Enjoy as a main dish for lunch and dinner with steamed rice or for breakfast as a silog meal with garlic fried rice. I also like to serve it with atchara to balance the richness with burst of tang flavor.
Storing leftovers
- Unlike regular adobo, this adobong baboy sa gata doesn’t keep well outside refrigeration due to the increased risk of spoilage from adding coconut milk.
- To store leftovers, allow to cool and transfer to a tightly-covered container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F, stirring occasionally. Or microwave at 2 to 3-minute intervals until warmed through.
