Adobo sa Gata

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: cut the pork belly and chicken into serving pieces, crush the garlic, and slit the chillies. This quick mise en place keeps the cooking fast and even.

   250 g pork belly, cut into 3 cm pieces300 g bone-in chicken thigh, cut into 2 pieces8 cloves garlic, peeled and lightly crushed2 long green chillies, slit lengthwise
2. 2

   Heat the oil in a wide heavy pan over medium-high heat. Brown the pork belly for 3-4 minutes until some fat renders and the edges begin to color. Add the chicken and sear for 2-3 minutes more, turning once. You are not cooking it through yet; the goal is flavor from light browning.

   1 tbsp neutral oil250 g pork belly, cut into 3 cm pieces300 g bone-in chicken thigh, cut into 2 pieces
3. 3

   Add the garlic, bay leaves, and peppercorns. Stir for 30-60 seconds until the garlic is fragrant but not browned, which would make it bitter.

   8 cloves garlic, peeled and lightly crushed2 bay leaves1 tsp whole black peppercorns
4. 4

   Pour in the soy sauce, water, and brown sugar. Bring to a simmer, then cook for 5 minutes so the meat starts absorbing the savory base.

   60 ml soy sauce120 ml water1 tsp brown sugar
5. 5

   Add the cane vinegar. Do not stir for the first 2 minutes after adding it; this helps the vinegar mellow without becoming harsh. Then lower to medium-low and simmer uncovered for 15 minutes, turning the meat once or twice, until the pork is tender enough to pierce easily and the chicken is cooked through.

   60 ml cane vinegar
6. 6

   Pour in the coconut milk and add the long green chillies. Simmer gently for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and turns glossy. Avoid a hard boil after adding coconut milk so the sauce stays smooth.

   200 ml coconut milk2 long green chillies, slit lengthwise
7. 7

   Taste and adjust by simmering 1-2 minutes more if you want a slightly thicker sauce. The finished adobo should be tangy, savory, rich, and lightly spicy, with a spoonable sauce that coats the meat. Serve hot.

Origin & History

Adobo is one of the best-known dishes in the Philippines, built on a native technique of preserving meat in vinegar and salt long before refrigeration. Adobo sa gata is a regional variation, especially associated with Bicol and other areas where coconut milk and chillies are commonly used, giving the dish a richer and slightly spicier character.