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 type of Filipino cooking process wherein meat, seafood, or vegetables are stewed in vinegar, garlic, and spices. Regional varieties may include additional ingredients such as turmeric, atsuete, pineapple, fish sauce, and soy sauce.
This adobo sa gata recipe version is a delicious take on our classic dish. Pork cubes are braised in the traditional marinade and then finished off with coconut milk and chilies for a scrumptious viand that’s both rich and boldly flavored.
I usually use pork belly for my adobo but since the addition of coconut milk makes this dish extra rich and creamy, I suggest leaner pork shoulder cuts such as Boston butt or picnic.
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.
How to serve
Serve for lunch and dinner with steamed rice or for breakfast as a silog meal with garlic fried rice.
Unlike the regular adobo, this adobong baboy sa gata doesn’t keep well outside of refrigeration due to the increased risk of spoilage from the addition of coconut milk.
To store leftovers, allow to cool and transfer to a covered container. Refrigerate for up to 3 days.
Reheat in a microwave at 2 to 3-minute intervals until warmed through. Or in a saucepan over medium heat for about 8 to 10 minutes, stirring occasionally.