Pork Adobo sa Gata
Pork Adobo sa Gata takes the beloved Filipino classic and enriches it with coconut milk, turning the familiar soy-vinegar braise into something silkier and rounder in flavor. Popular in the Bicol and Southern Luzon regions where coconuts are abundant, this version mellows the sharp tang of vinegar with creamy gata while keeping all the garlicky, savory depth adobo is known for. It’s an easy weeknight braise that tastes even better the next day.
Watch It Made
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Instructions
- In a bowl, marinate the pork in soy sauce, garlic, bay leaves, and peppercorns for at least 20 minutes.
- Heat oil in a pot over medium heat. Remove pork from the marinade (reserve the liquid) and sear until lightly browned on all sides.
- Add the onion and sauté until softened. Pour in the reserved marinade, vinegar, and water. Bring to a boil without stirring for 3 minutes to let the vinegar mellow.
- Lower the heat, cover, and simmer for 20-25 minutes until the pork is tender.
- Stir in the coconut milk and brown sugar. Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and turns creamy.
- Add chilies if using, and cook for 2-3 more minutes. Serve hot over steamed rice.
Cook's Tip
Sear the pork well before braising — those browned bits stuck to the pot dissolve into the sauce as it simmers, giving the coconut gravy a deeper, more savory backbone than if the meat were simply boiled.