Can I make adobo sa gata with chicken instead of pork?

Yes. Use bone-in chicken pieces and braise for about 25 to 30 minutes until cooked through. Reduce the sauce the same way and finish with coconut milk at the end.

How long will this coconut pork adobo keep?

It keeps well in the fridge for up to 4 days. Reheat gently in a pan, adding a splash of water or coconut milk if it looks too dry.

Is it very spicy with green chilies?

The heat level depends on the chilies and whether you slit them. For a milder dish, keep them whole or use fewer pieces.

Coconut Cream Pork Adobo—Spicy and Addictive

Name: Coconut Cream Pork Adobo—Spicy and Addictive
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1000 g Pork belly (or pork shoulder; cut into 2 to 3 cm cubes); 480 ml Coconut milk (divide; most for braising, some reserved for finishing); 120 ml Soy sauce; 120 ml White vinegar; 60 ml Garlic (minced); 120 ml Onions (chopped); 30 ml Ginger (sliced fresh); 4 piece Green chilies (leave whole or slit for more heat); 5 ml Whole black peppercorns; 3 piece Bay leaves; Salt (to taste; adjust at the end); 4 piece Eggs (hard-boiled and peeled; optional; stir in near the end)

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

6 servings1×

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Coconut Cream Pork Adobo

Adobo sa gata is the Filipino name for coconut cream adobo, and it is all about that creamy, tangy balance. The pork braises in soy and vinegar, then coconut milk softens the sharpness and adds a rich finish. By the end, you get glossy sauce, tender pork, and a deep caramelized flavor that is made for steamed rice.

The key is reducing the sauce until it turns thick and clings to the pork. This step concentrates the flavor and lets the fat render, so you get that classic adobo sizzle without drying the meat out.

Flavor Profile

Savory and tangy with a mellow coconut finish, gentle heat from green chilies, and warm notes from ginger and peppercorns.

Chef's Tips

Do not rush the reduction: Let the sauce concentrate until it coats the pork.
Keep chilies whole for mild heat: Slit them only if you want more spice.
Finish with fresh coconut milk: It keeps the sauce creamy and fragrant.

Ingredient Highlights

Pork belly delivers richness and tender bites.
Coconut milk balances the vinegar tang with creamy depth.
Soy sauce and vinegar build the classic adobo base.
Bay leaves and peppercorns add the signature aroma.

How It Comes Together (Quick Overview)

Build the adobo base with pork, aromatics, soy, and vinegar.
Braise with coconut milk until tender.
Reduce until glossy and caramelized.
Finish with fresh coconut milk and serve with rice.

Easy Swaps

Use pork shoulder for a leaner cut.
Swap green chilies for red chilies if that is what you have.
Add hard-boiled eggs for a classic adobo add-in.

Make-Ahead and Meal Prep

This dish tastes even better the next day. Cool completely, then refrigerate for up to 4 days. Reheat gently with a splash of coconut milk to loosen the sauce.

Budget Tips

Pork belly can be pricey, so use pork shoulder and trim excess fat. Coconut milk and pantry staples do most of the work, so you can keep the rest simple.

FAQ

Can I use chicken?
Yes. Use bone-in chicken and braise for 25 to 30 minutes until cooked through.

How spicy is it?
Mild if the chilies are left whole. Slice them for more heat.