Filipino Pork Adobo

When it comes to Pork Adobo, I’m all about that tender, melt-in-your-mouth pork loaded with tons of flavor. And let me tell you about my twist on this classic dish – Adobo sa Gata! I take the traditional adobo and give it a creamy upgrade with coconut milk.

The result? A rich, creamy pork stew with a savory, slightly tangy flavor that’s absolutely addictive. It’s no wonder this dish is often considered the national dish of the Philippines. So, let’s make some delicious Pork Adobo together!

I am absolutely in love with those cracking Filipino flavors. Some favorites that I have cooked for you in the past include Chicken Caldereta, Pork Menudo and Chicken Asado.

All these stews are jam packed with delicate, yet bold flavors. I’ve cooked Adobo for my family many times, and finally I am very excited to present you with my version of Pork Adobo.

What is Filipino Adobo?

I’m absolutely fascinated by the rich history of Adobo, which holds a special place in Filipino cuisine. Whether it’s a casual family dinner or festive gatherings, you can always count on Adobo to make an appearance on the table.

Adobo is all about marinating and simmering meat ,usually chicken, pork, or both, in a delightful mix of soy sauce, vinegar, garlic, bay leaves, and peppercorns. The result? A dish bursting with savory, tangy flavors that I just can’t resist.

Did you know that the name “adobo” comes from the Spanish word “adobar,” which means to marinate or season? It’s true! When Spanish colonizers came to the Philippines centuries ago, they noticed the locals using a similar marinating and simmering technique for their meat.

The Spanish recognized the similarity to their own cooking methods and called it “adobo.” And the name has stuck around ever since, even though Filipino adobo has its own unique twist compared to traditional Spanish marinating styles.

What is Adobo sa Gata?

Adobo sa Gata is a delicious variation, and it uses 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 my personal favorite variation of adobo. I hope you’ll agree!

Ingredients Needed

• Pork shoulder/pork butt – The star of the dish, cut into chunks.
• White vinegar: – Adds a tangy kick, important for that authentic Adobo taste.
• Soy sauce – The main salty, umami component.
• Bay leaves – Great in so many stew like dishes.
• Black peppercorn – Some use it whole, some grind it a bit.
• Onion – Sliced thin to make the stew base.
• Garlic – Finely chopped, and plenty of it!
• Red chili flakes – For a hint of spiciness.
• Coconut milk – What makes it Adobo sa Gata. Full fat coconut milk is best.
• 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

1. Marinate the Pork: First, I marinate the pork by mixing it with vinegar, soy sauce, bay leaves, and peppercorns in a big bowl. After tossing everything together, I cover it up and let it marinate in the fridge for at least 30 minutes to 2 hours.

2. Brown the Pork: When ready to cook, I heat up some oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Then, I take the pork out of the marinade (but I keep the marinade for later) and brown it in batches until it’s nice and golden brown, which takes about 3-4 minutes. Once it’s browned, I set it aside to add back in later.

3. Sauté the Aromatics: If necessary, I add a bit more oil to the pan before tossing in the onion, garlic, and red chili flakes. Then, I sauté them for about 4-5 minutes, or until the onion softens and becomes fragrant.

4. Simmer the Adobo: Next, I add the browned pork back into the pan, along with the reserved marinade and 1 cup of water. Then, I reduce the heat to medium-low, cover the pan, and let everything simmer gently for about 30-40 minutes, stirring occasionally.

5. Add Coconut Milk and Sugar: After that, I stir in the brown sugar and coconut milk, which adds a creamy richness to the dish. Then, I continue to cook everything, uncovered, for about an hour or until the pork is tender and the liquid has reduced to a thick consistency.

6. Adjust Seasoning and Garnish: Don’t forget to give the dish a taste and adjust the seasoning if needed, especially for salt. Then, I like to garnish it with some sliced red chili and chopped scallions. Serve immediately and enjoy your delicious Adobo sa Gata!

Alpana’s Tips

• Choose the Right Cut: I like 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: I always take my time with the marination process to get the flavors into the meat. Let the pork marinate for at least 30 minutes to 2 hours.
• Simmer Slowly: Patience is key. I like to simmer the Adobo gently to allow the flavors to meld, and the pork to become super tender.
• Mind the Consistency:I cook until the sauce reduces to a thick consistency. It should be rich and flavorful, not watery.
• Use Full Fat Coconut Milk: I always go for full-fat coconut milk to achieve that creamy, indulgent texture. My preferred brand is Goya.

Possible Variations

1. Protein swap: Some days I use chicken, beef or pork belly for the same recipe.

2. For a spicy kick: I like to 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.

Make my version of Pork Adobo with coconut milk, and share this Filipino classic with your friends and family! Enjoy the journey of cooking through all these amazing cuisines with GypsyPlate.

Filipino Pork Adobo, on our Gypsy Plate… enjoy!

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

Filipino Pork Adobo

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours

My Filipino Pork Adobo recipe features pork that is well marinated and then slow simmer to succulent tender perfection. It's yum!

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Ingredients

• 2lbs pork shoulder or pork butt, cut into chunks (you can also use pork belly)
• ⅓ cup white vinegar
• ⅓ cup soy sauce
• 3-4 bay leaves
• ½ tsp black peppercorns
• 2-3 Tbsp oil
• 1 onion, thinly sliced
• 6 garlic cloves, finely chopped
• ¼ 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

1. 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.
2. 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.
3. 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.
4. Add the pork, reserved marinade and 1 cup of water. Reduce heat to low and simmer, covered, for 30-40 minutes. Stir occasionally.
5. 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.
6. Garnish with red chili and scallions, and serve immediately.

Slow Cooker Method

1. 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.
2. 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.
3. Place the reserved marinade, water, brown sugar, onion, garlic, and chili flakes into the slow cooker with the pork. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Add coconut milk halfway through cooking time.
5. If the sauce needs thickening, you can cook the adobo uncovered in the slow cooker for the last 30 minutes.
6. Check the seasoning, adding salt or additional spices as needed.
7. Garnish with red chili and scallions and serve immediately.

Instant Pot Method

1. 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.
2. 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.
3. Add a bit more oil if needed, and sauté the onion, garlic, and chili flakes until the onion softens.
4. 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.
5. Return the pork to the pot and add the reserved marinade, brown sugar, coconut milk, and water. Stir to combine.
6. Lock the Instant Pot lid in place, and set the valve to Sealing. Cook on High Pressure for 30 minutes.
7. Allow a natural pressure release for 15 minutes, then do a quick release for any remaining pressure.
8. If the sauce needs thickening, use the Sauté function to simmer until it reaches the desired consistency.
9. Check for seasoning and adjust with salt or additional spices if needed.
10. Garnish with red chili and scallions. Serve hot over rice or with other preferred accompaniments.

Notes

1. The same recipe can be used with beef (chuck, short ribs or oxtail) or chicken (preferably thighs).
2. Leftovers: 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.

Nutrition Information

Yield 6 Serving Size 1
Amount 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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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.