Adobong Baboy Sa Gata
Tender pork braised in a rich coconut adobo sauce with vinegar, soy sauce, and spices. A Filipino comfort dish that's savory, slightly tangy, and creamy—serve over steamed rice.
- Total time
- 50 min
- Servings
- 4
- Calories
- 568
- Protein
- 48g
Ingredients
- 2 lbs pork shoulder or butt, cut into 1.5-inch chunks
- 1 can (13.5 oz) coconut milk
- ⅓ cup soy sauce
- ¼ cup white vinegar
- 8 cloves garlic cloves, minced
- 3 leaves bay leaves
- ½ teaspoon black peppercorns
- 1 cup water
Instructions
- 1
Pat the pork chunks dry with paper towels, pressing gently so the surface feels completely dry—this helps them brown better and turn golden.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice, roughly the size of pencil-tip dots, and place them in a small bowl.
- 3
Heat 2 tablespoons of olive oil in a large 5-quart pot over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Working in two batches to avoid crowding, add half the pork to the hot oil and let it sit undisturbed for 3 minutes until the bottom surface turns deep golden brown.
- 5
Stir the pork pieces and cook for another 2 minutes until all visible surfaces are no longer pink but browned, then transfer to a clean plate using tongs.
- 6
Repeat with the remaining pork: add it to the pot and cook undisturbed for 3 minutes, stir and cook for 2 more minutes until browned, then transfer to the plate.
- 7
Pour out all but 1 tablespoon of the oil from the pot, leaving the brown stuck-on bits on the bottom—these add flavor.
- 8
Add the minced garlic to the pot and stir constantly for 30 seconds until the garlic smells strongly fragrant, like you are walking through a kitchen with fresh garlic.
- 9
Pour in the 0.33 cup of soy sauce and 0.25 cup of white vinegar, then use a wooden spoon to scrape up all the brown stuck-on bits from the bottom of the pot.
- 10
Return all the browned pork to the pot, including any juices on the plate, and stir to coat the meat evenly with the soy and vinegar mixture.
- 11
Add 3 bay leaves and 0.5 teaspoon of black peppercorns, then pour in 1 cup of water; stir once to combine.
- 12
Bring the liquid to a boil over high heat—you will see large bubbles rapidly breaking the surface—then reduce heat to low so the liquid barely simmers.
- 13
Cover the pot with a lid and cook for 25 minutes, stirring once every 8 minutes, until the pork is tender enough to easily pull apart with a fork.
- 14
Open the pot and pour in the 13.5 oz can of coconut milk, stirring gently for 30 seconds until the sauce looks creamy and uniform, with no white streaks.
- 15
Simmer uncovered for 8 minutes, stirring once every 2 minutes, until the sauce thickens slightly and coats the back of a spoon—it should no longer look thin and watery.
- 16
Remove from heat and taste the dish; if it needs more salt, add a small pinch and stir.
- 17
Scoop the adobo and all its sauce into a serving bowl, picking out and discarding the bay leaves before serving.
Tools you’ll need
- Large 5-quart pot with lid
- Paper towels
- Small bowl
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Serving spoon
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