Adobo sa Gata is a stew made with pork or chicken simmered in garlic, vinegar, bay leaves and ground black pepper or peppercorn until pork is semi tender. Pork is pan-fried until brown and sautéed in onion, garlic, soy sauce and coconut milk. There are many variants of adobo recipe depending on the region.
This recipe of Adobo sa Gata is prepared and cooked similar to adobong baboy with coconut milk added to it. Adobong Baboy (pork) in itself is so delicious. By adding coconut milk and chili peppers you are taking it to the next level. This dish is rich and savory. Be prepared to eat lots of rice. Coconut is abundant in Asia so you’ll find many dishes made with coconut milk.
If you’ve never had this dish before, next time you make adobong baboy take half of it and simmer in coconut milk. There you go you just made two dishes. Let me know how you liked it.
How to Cook Adobo sa Gata
Make it today. Magluto na tayo! (Let’s cook.)
- 1 1/2 pounds pork shoulder cut in cubes
- 7 cloves garlic peeled and minced
- 2 teaspoons ground black pepper or 1 teaspoon peppercorn
- 2 bay leaves
- 1 ¼ cup water
- ½ cup vinegar
- 1 medium onion peeled and chopped
- ¼ cup soy sauce
- 1 1/2 tablespoons fish sauce
- 1/2 cup coconut milk
- 4 Thai chili peppers whole or chopped for more kick
- 2 tablespoons oil
In a pot combine pork, water, vinegar, crushed garlic, bay leaves and ground black pepper over medium heat.
Do not stir or cover until it boils.
Lower heat and cover pot. Simmer for 20 minutes or until pork is semi tender. By this time some of the liquid has evaporated. Turn off heat. Remove pork, drain liquid and set aside. Reserve 1 1/2 cups broth.
In a shallow pan heat oil.
Saute onion for 2 minutes.
Add garlic and cook until golden.
Stir-in pork and pan fry until brown.
Add chili peppers and soy sauce.
Pour broth and simmer for two minutes.
Add coconut milk. Mix well.
Simmer until sauce is reduced and pork is tender.
Season with fish sauce.
Note: Taste before adding fish sauce. It might already be salty due to soy sauce.
Serve with rice. Enjoy!