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 pork adobo, 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.
