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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Protein swap: Some days I use chicken, beef or pork belly for the same recipe.
- For a spicy kick: I like to add 2-3 chopped red Thai chilies to give it some zing.
- 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 BirriaHungarian Chicken PaprikashItalian Chicken CacciatorePuerto Rican SancochoMoroccan Beef TagineDominican Pollo GuisadoSenegalese Beef MaafeFrench Coq au Vin
