Main Dish
Adobo sa Gata (Adobo with Coconut Milk)
About this dish
Adobo sa Gata is the Bicolano cousin of classic Filipino adobo, where coconut milk turns the usual soy-vinegar braise into a lush, gently sweet sauce that clings to every shred of pork. The dish reflects Bicol's love affair with gata (coconut cream), a regional signature that appears in everything from laing to pinangat.
Ingredients
UK and US measurements are both included for every recipe.
Pork belly, cut into 1-inch cubes
protein1 kg
Imperial measurement: 2 lbs
Full-fat coconut milk
liquid400 ml
Imperial measurement: 1 can (13.5 oz)
Soy sauce
seasoning60 ml
Imperial measurement: 1/4 cup
White vinegar or cane vinegar
seasoning60 ml
Imperial measurement: 1/4 cup
Garlic, peeled and smashed
vegetable8 cloves
Dried bay leaves
herb3 pieces
Whole black peppercorns, cracked
spice1 tsp
Brown sugar (optional)
seasoning1 tbsp
Serrano or bird's eye chilies (optional)
vegetable2 pieces
Method
Marinate the pork
PT15MIn a large bowl, combine pork belly, soy sauce, vinegar, garlic, bay leaves, and cracked peppercorns. Mix well and let marinate for at least 15 minutes at room temperature.
Sear the pork
PT5MHeat a Dutch oven over medium-high heat. Add the pork pieces (reserve the marinade) and sear until browned on all sides, about 5 minutes. Work in batches if needed to avoid crowding.
Simmer with coconut milk
PT25MPour in the reserved marinade and coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
Reduce the sauce
PT10MUncover and continue simmering for 10-15 minutes, until the sauce thickens and coats the pork. Stir in brown sugar and chilies, if using. Season with salt and pepper to taste.
Rest and serve
PT5MRemove from heat and let rest for 5 minutes. Discard bay leaves. Serve hot over steamed white rice.
Equipment
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Nutrition facts
Tips
- Use full-fat coconut milk for the creamiest sauce, light coconut milk will taste thinner and may split.
- Searing the pork first adds a deep savory layer that plain boiling can't match.
- If you like a thicker sauce, simmer uncovered for a few extra minutes until it coats the back of a spoon.
- A splash of coconut cream stirred in at the end brings a fresh, glossy finish to the dish.
Serving suggestions
- Serve over steamed white rice.
- Pair with a side of pickled green papaya (atchara) for contrast.
- Garnish with fresh cilantro or sliced scallions, if desired.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.