Tender, melt in your mouth pork loaded with tons of flavors, cooked for hours to a create rich, savory stew… that’s our Pork Adobo for you!
This version of Pork Adobo is tad bit more tasty and addictive. It’s called Adobo sa Gata! It takes the classic adobo and adds a creamy twist with the inclusion of coconut milk.
The end result is a rich, creamy pork stew with a savory, slightly tangy flavor. Let’s make this quintessential dish out of the Philippines, often considered the national dish… Pork Adobo!!
We are absolutely in love with cracking Filipino flavors. Some favorites are Chicken Caldereta, Pork Menudo and Chicken Asado.
All these stews are jam packed with delicate, yet bold flavors. We’ve wanted to cook Adobo for a long time, and finally we are very excited to present you with our version of Pork Adobo.
You Will Love this Filipino Pork Stew for
- Rich Flavor: It combines the savory taste of soy sauce, tang of vinegar, and creaminess of coconut milk for an unforgettable flavor experience.
- Tender Texture: The slow-cooked meat becomes incredibly soft and succulent, melting in your mouth.
- Versatility: You can use the same recipe for other meats like chicken, pork, or beef.
- Unique Twist: The addition of “gata” (coconut milk) adds a luxurious, creamy texture that sets it apart from traditional adobo.
- Comfort: Its heartwarming, home-cooked appeal makes it a comforting meal for family gatherings.
- Cultural Connection: This is an iconic dish of Philippines, the one you must try!!
What is Filipino Adobo?
Adobo is considered a national dish of the Philippines, with a rich history. Whether it’s a family dinner or a festive gathering, Adobo invariably finds its place at the Filipino table, symbolizing both tradition and love for this simple dish.
Adobo in the Filipino context refers to a method of marinating and simmering meat, often chicken, pork, or a combination of both, in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The result is a savory, slightly tangy, and deeply flavorful dish. The meat becomes tender and succulent, absorbing the marinade’s flavors as it simmers.
The name “adobo” comes from the Spanish word “adobar,” which means to marinate or season. When Spanish colonizers arrived in the Philippines in the 16th century, they encountered a native cooking method involving marinating meat in vinegar, salt, and spices, then simmering it.
They recognized this method as being similar to their own marinating techniques, and thus referred to it as “adobo.” The name stuck, even though the Filipino version of adobo remained unique and distinct from Spanish marinating practices.
Chinese traders had a significant influence on Filipino cuisine. Soy sauce, a common ingredient in Adobo, was introduced by the Chinese, adding a new dimension to the dish.
The Philippines is an archipelago with diverse cultures and traditions. This diversity is reflected in various regional adaptations of Adobo, using local ingredients and flavors.
What is Adobo sa Gata?
Adobo sa Gata is a delicious variation of the traditional Filipino adobo, and it incorporates coconut milk, or “gata” in Tagalog.
While adobo is considered a national dish and is found throughout the Philippines, the addition of coconut milk is more typical of regions where coconuts are abundant.
The Bicol Region, located in the southeastern part of Luzon, is particularly known for its use of coconut milk in various dishes, including adobo. Coconut milk adds a rich creaminess to the dish and mellows the strong flavors of the vinegar and soy sauce.
It’s often further seasoned with chili for a hint of heat, making the dish a flavorful and satisfying blend of savory, spicy, and creamy elements.
Pork Adobo Ingredients
- Pork shoulder/pork butt – The star of the dish, cut into chunks.
- White vinegar: – Adds a tangy kick, crucial for that authentic Adobo taste.
- Soy sauce – Infuses the dish with a savory and salty depth.
- Bay leaves – Provide a subtle herbal note that complements the meat beautifully.
- Black peppercorn – Brings a gentle heat and complexity to the overall flavor.
- Onion – Sliced thin, it imparts a sweet and aromatic backbone.
- Garlic – Finely chopped, they contribute to the robust and rich flavor of the dish.
- Red chili flakes – For a hint of spiciness.
- Coconut milk – Lends a creamy texture to the traditional Adobo, adding tons of flavor.
- Brown sugar – Adds a touch of sweetness to balance the tangy and salty elements.
- For garnish – Sliced red chilis and the green parts of scallions.
Pork Adobo Sa Gata Recipe
You can find slow cooker and instant pot directions in the recipe card. Here, we’ll go over the stove top method:
1. Marinate the Pork: Combine the pork with vinegar, soy sauce, bay leaves, and peppercorns in a large bowl. Toss to coat, cover, and marinate in the fridge for at least 30 minutes to 2 hours.
2. Brown the Pork: Heat oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Remove pork from marinade (reserve the marinade) and brown in batches until golden brown, about 3-4 minutes. Set aside.
3. Sauté the Aromatics: Add more oil if needed, then the onion, garlic, and red chili flakes to the pan. Sauté for 4-5 minutes, or till the onion softens.
4. Simmer the Adobo: Add the pork, reserved marinade, and 1 cup of water. Reduce heat to medium low, cover, and simmer for 30-40 minutes, stirring occasionally.
5. Add Coconut Milk and Sugar: Stir in the brown sugar and coconut milk. Cook, uncovered, for an hour or until the pork is tender, and the liquid has reduced to a thick consistency.
6. Adjust Seasoning and Garnish: Taste and adjust for salt. Garnish with red chili and scallions. Serve immediately and enjoy your delicious Adobo sa Gata!
Tips for BEST Pork Adobo
- Choose the Right Cut: Opt for pork shoulder or pork butt for a tender and flavorful result. If you prefer, pork belly can add an extra richness. Lean cuts like loin are not appropriate for this type of cooking.
- Marinate Well: Don’t skip the marinating process. Letting the pork marinate for at least 30 minutes to 2 hours ensures that the flavors penetrate deeply.
- Brown the Pork: Browning the pork in batches is crucial for a rich, caramelized flavor. Don’t overcrowd the pan, or the pork might steam instead of brown.
- Simmer Slowly: Patience is key. Simmer the Adobo gently to allow the flavors to meld, and the pork to become fork-tender.
- Mind the Consistency: Cook until the sauce reduces to a thick consistency. It should be rich and flavorful, not watery.
- Adjust Seasoning: Taste as you go and adjust the salt and other seasonings to your preference.
- Use Full Fat Coconut Milk: This creates a creamy and luxurious texture. My preferred brand is Goya.
- Garnish Thoughtfully: The red chili and scallions not only add color but enhance the flavor. Don’t overlook this final touch.
- Serve with the Right Accompaniments: Adobo sa Gata pairs beautifully with steamed rice or crusty bread to soak up the luscious sauce.
Possible Adobo Variations
1. Protein swap: Use chicken, beef or pork belly for the same recipe.
2. For a spicy kick: Add 2-3 chopped red Thai chilies to give it some zing.
3. Drop the “gata”: Skip the coconut milk and make traditional adobo by cooking the meat only in a vinegar, soy sauce, peppercorn, and bay leaf base, along with garlic.
Leftovers and Storing
Pork Adobo is absolutely delicious as leftovers, like any other stew. All the flavors enhance as it sits overnight. To store leftovers, allow to cool completely, then transfer to an airtight container.
Refrigerate for up to 3 days, or freeze for 3 months. Simply thaw overnight in the refrigerator and reheat in the microwave or on stove top until heated through.
More Stews from Around the World
Mexican Beef Birria
Hungarian Chicken Paprikash
Italian Chicken Cacciatore
Puerto Rican Sancocho
Moroccan Beef Tagine
Dominican Pollo Guisado
Senegalese Beef Maafe
French Coq au Vin
In essence, Adobo is a culinary symbol of the Philippines’ rich history, reflecting indigenous traditions, foreign influences, and regional diversity. It’s a dish that tells a story, not just of food but of a nation’s cultural journey.
From humble beginnings to its present status as an iconic dish, Adobo stands as a testament to the resilience and creativity of Filipino culinary artistry.
Make our version of Pork Adobo with coconut milk, and savor the incredible taste of this Filipino classic! Enjoy the journey of cooking through all these amazing cuisines with GypsyPlate.
Filipino Pork Adobo, on our Gypsy Plate… enjoy!
Filipino Pork Adobo
This Filipino Pork Adobo recipe features pork that is well marinated and then slow simmer to succulent tender perfection. It's yum!
Ingredients
- 2lbs pork shoulder or pork butt, cut into chunks (you can also use pork belly)
- 1/3 cup white vinegar
- 1/3 cup soy sauce
- 3-4 bay leaves
- 1/2 tsp black peppercorns
- 2-3 Tbsp oil
- 1 onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1/4 tsp red chili flakes
- 1 cup coconut milk
- 1 Tbsp brown sugar
- 1 red chili, for garnish
- scallion (green parts), for garnish
Instructions
Stove Top Method
- Marinate the pork with vinegar, soy sauce, bay leaves and peppercorns in a large bowl. Toss to coat. Cover and place in the fridge for at least 30 minutes to 2 hours to marinate.
- Heat 2 Tbsp oil in a large, heavy bottomed saucepan or dutch oven over medium high heat. Take the pork pieces out of marinade, shaking off the excess, reserve the marinade. Brown the pork, in batches, for about 3-4 minutes, or until golden brown. Transfer to a plate and set aside.
- Heat a little more oil, if needed, and add the onion, garlic and red chili flakes. Reduce heat to medium and sauté for 4-5 minutes, or till the onion softens.
- Add the pork, reserved marinade and 1 cup of water. Reduce heat to low and simmer, covered, for 30-40 minutes. Stir occasionally.
- Add the brown sugar and coconut milk. Cook, uncovered for an hour, or until the pork is melt in your mouth tender and the liquid is reduced, and adobo has a thick consistency. Taste and season for salt.
- Garnish with red chili and scallions, and serve immediately.
Slow Cooker Method
- Combine the pork with vinegar, soy sauce, bay leaves, and peppercorns in a large bowl. Toss to coat and marinate for at least 30 minutes to 2 hours.
- Optional, but highly recommended: Heat oil in a pan over medium-high heat. Brown the pork in batches for about 3-4 minutes or until golden brown. Transfer to the slow cooker.
- Place the reserved marinade, water, brown sugar, onion, garlic, and chili flakes into the slow cooker with the pork. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Add coconut milk halfway through cooking time.
- If the sauce needs thickening, you can cook the adobo uncovered in the slow cooker for the last 30 minutes.
- Check the seasoning, adding salt or additional spices as needed.
- Garnish with red chili and scallions and serve immediately.
Instant Pot Method
- Combine the pork with vinegar, soy sauce, bay leaves, and peppercorns in a large bowl. Toss to coat and marinate for at least 30 minutes to 2 hours.
- Turn the Instant Pot on to the Sauté setting. Heat the oil, and brown the pork in batches for about 3-4 minutes or until golden brown. Remove and set aside.
- Add a bit more oil if needed, and sauté the onion, garlic, and chili flakes until the onion softens.
- Add a little bit of water or broth to the pot, scraping up any browned bits on the bottom. This helps prevent a burn warning during pressure cooking.
- Return the pork to the pot and add the reserved marinade, brown sugar, coconut milk, and water. Stir to combine.
- Lock the Instant Pot lid in place, and set the valve to Sealing. Cook on High Pressure for 30 minutes.
- Allow a natural pressure release for 15 minutes, then do a quick release for any remaining pressure.
- If the sauce needs thickening, use the Sauté function to simmer until it reaches the desired consistency.
- Check for seasoning and adjust with salt or additional spices if needed.
- Garnish with red chili and scallions. Serve hot over rice or with other preferred accompaniments.
Notes
- The same recipe can be used with beef (chuck, short ribs or oxtail) or chicken (preferably thighs).
- Refrigerate leftovers for up to 3 days, or freeze for 3 months.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 628Total Fat 48gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 24gCholesterol 148mgSodium 891mgCarbohydrates 7gFiber 1gSugar 3gProtein 41g
Nutrition information calculated by Nutritionix.
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