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Adobong Baboy sa Gata (Pork Adobo with Coconut Milk)
80% authentic · Filipino (Regional Twist)
A rich and creamy variation of Pork Adobo, this version incorporates coconut milk, adding a subtle sweetness and velvety texture that complements the savory and tangy adobo sauce. Common in Southern Luzon and Bicol regions.
Ingredients
- Pork belly1 kg, cut into 1.5-inch cubes
- Soy sauce1/2 cup
- White vinegar1/2 cup
- Garlic1 head, cloves separated
- Whole black peppercorns1 tbsp
- Bay leaves3
- Coconut milk (full fat)400 ml
- Water1/4 cup
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
- Red chilies (optional)1-2, sliced
Steps
- 1
In a pot, combine pork belly, soy sauce, vinegar, garlic, peppercorns, bay leaves, and water. Bring to a boil.
- 2
Reduce heat, cover, and simmer for 45 minutes until pork is tender.
- 3
Remove pork from the pot. Reserve the sauce. Heat cooking oil in a separate pan.
- 4
Sear the pork cubes until browned.
- 5
Return pork to the pot. Add the reserved sauce and coconut milk. Bring to a simmer.
- 6
Simmer uncovered for 20-30 minutes, or until the sauce has thickened and reduced to a rich consistency.
- 7
Stir in optional sliced red chilies. Season with salt and pepper to taste.
- 8
Serve hot.
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