Adobo sa Gata
Adobo sa Gata combines the classic tangy depth of Filipino adobo with the mellow richness of coconut milk. Pork belly and chicken simmer until tender in a glossy sauce scented with garlic, bay, and green chillies, creating a comforting dish that is bold, savory, and perfect with rice.
Ingredients
Karne at pampalasa
- 250 gpork belly, cut into 3 cm pieces
- 300 gbone-in chicken thigh, cut into 2 pieces
- 8 clovesgarlic, peeled and lightly crushed
- 2bay leaves
- 1 tspwhole black peppercorns
- 2long green chillies, slit lengthwise
Sarsa ng adobo
- 60 mlsoy sauce
- 60 mlcane vinegar
- 120 mlwater
- 200 mlcoconut milk
- 1 tspbrown sugar
Pampatapos
- 1 tbspneutral oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Serve with steamed rice to soak up the sauce.
- •If you prefer a sharper adobo, reduce the coconut milk to 160 ml.
- •Long green chillies add aroma and gentle heat; for a milder dish, leave them whole instead of slitting.
- •A wide pan helps the sauce reduce within the 45-minute target.
Background
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.
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