Coconut Cream Pork Adobo—Spicy & Addictive

Why You'll Love This Coconut Pork Adobo

Adobo sa Gata is a luxurious take on classic Filipino adobo. This version infuses the rich creaminess of coconut milk with the sharp tang of vinegar and savory soy sauce. A hint of spice from green chilies and the warmth of ginger round out this one-pot dish that's perfect for sharing.

Whether you're serving it with freshly steamed rice or batch cooking for the week, this recipe delivers deep, caramelised flavour with minimal effort.

🛒 Ingredients

Pork Adobo sa Gata

• 1 kg pork belly or shoulder, cut into 2–3 cm cubes
• 480 ml coconut milk (divide; most for braising, a little kept for finishing)
• 120 ml soy sauce
• 120 ml white vinegar
• 60 ml minced garlic
• 120 ml chopped onions
• 30 ml sliced fresh ginger
• 4 pcs green chilies (leave whole or slit for more heat)
• 5 ml whole black peppercorns
• 3 pcs bay leaves
• Salt, to taste
• 4 pcs hard-boiled eggs (optional, stir in at the end)

🍳 Instructions

1. Build the adobo base

1. Place the pork pieces in a wide braiser or casserole in an even layer.
2. Scatter the chopped onions, minced garlic, and sliced ginger over the pork.
3. Pour in the soy sauce and vinegar without stirring so the vinegar can briefly cook on top.
4. Add the peppercorns, bay leaves, and half the green chilies.

2. Braise in coconut milk

1. Pour in ¾ of the coconut milk (around 360 ml / 1½ cups), reserving the rest.
2. Cover and bring to a gentle boil, then lower to a simmer.
3. Cook for 30–45 minutes, turning pork occasionally until fork-tender.
4. Taste and adjust with salt if needed.

3. Reduce, caramelise, and finish

1. Uncover and raise heat to medium-high.
2. Stir occasionally as the sauce reduces and fat renders.
3. Allow pork to brown slightly in the thickened sauce.
4. Add remaining chilies. Nestle in boiled eggs if using.
5. Pour in reserved coconut milk for a creamy finish.
6. Serve hot with steamed rice and spoon over sauce.

🥥 Pro Tips

• For extra richness, use first-press coconut cream (kakang gata).
• This dish improves with time—make it a day ahead and reheat for better flavor.
• Substitute pork with bone-in chicken thighs for a lighter version.

🧠 FAQs

Can I make this with chicken?

Yes! Use bone-in chicken pieces and braise for 25–30 minutes until cooked through. Reduce and finish the same way.

How long does this keep?

It keeps well in the fridge for up to 4 days. Reheat with a splash of water or coconut milk if it dries out.

Is it very spicy?

Not necessarily. Whole chilies give mild warmth. Slit them lengthwise or add more for extra heat.

⭐ Comments

“First time making adobo sa gata and this turned out insanely good. The sauce was so creamy and rich—perfect with lots of rice!”
— Anna, ★★★★★

“Used chicken thighs instead of pork and it still worked beautifully. The coconut and ginger combo is addictive.”
— Mark, ★★★★★

“Loved how the recipe explains reducing the sauce until it caramelises. That step really made the flavour pop.”
— Lara, ★★★★☆

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Looking for a hearty Filipino dish with creamy, spicy comfort? This pork adobo sa gata is your new go-to. 🍚🔥