📝 About This Recipe
A luxurious evolution of the Philippines' national dish, Adobo sa Gata marries the sharp, savory tang of traditional soy-vinegar braising with the rich, creamy sweetness of coconut milk. Originating from the Bicol region and Southern Luzon, this variation transforms the rustic stew into a silkier, more indulgent experience. The slow-simmered meat absorbs the aromatics of garlic and peppercorns, while the coconut milk reduces into a golden, flavorful oil that clings perfectly to every bite.
🥗 Ingredients
The Proteins
- 500 grams Chicken Thighs (bone-in, skin-on, cut into serving pieces)
- 500 grams Pork Belly (cut into 1.5-inch cubes)
The Marinade and Aromatics
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 1/3 cup Cane Vinegar (white distilled vinegar can be a substitute)
- 8-10 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns (slightly crushed to release oils)
- 3-4 pieces Dried Bay Leaves
- 1 tablespoon Brown Sugar (to balance the acidity)
The Braising Liquid
- 1.5 cups Coconut Milk (first press or canned full-fat coconut milk)
- 1/2 cup Water (only if needed for extra braising time)
- 2-3 Thai Bird's Eye Chilies (optional, for a subtle heat)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
For Garnish
- 2 tablespoons Toasted Garlic Bits (golden brown and crunchy)
- 1 stalk Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a large bowl, combine the pork belly, chicken, soy sauce, smashed garlic, peppercorns, and bay leaves. Massage the marinade into the meat and let it sit for at least 30 minutes (or overnight in the fridge for best results).
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2
Drain the meat from the marinade, making sure to reserve all the liquid and aromatics for later use. Pat the meat dry with paper towels to ensure a good sear.
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3
Heat the cooking oil in a large, heavy-bottomed pot or wok over medium-high heat. Brown the pork belly cubes on all sides until the fat begins to render and the edges are crispy (about 5-7 minutes).
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4
Remove the pork and set aside. In the same pot, sear the chicken thighs skin-side down until golden brown. Remove and set aside with the pork.
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5
If there is excessive oil in the pot, pour some out, leaving about 1 tablespoon. Add the garlic from the marinade and sauté for 1 minute until fragrant but not burnt.
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6
Return the browned pork and chicken to the pot. Pour in the reserved marinade and the cane vinegar. Do not stir yet—let the vinegar boil for 2-3 minutes to 'cook off' the raw harshness.
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7
Add the brown sugar and stir gently. Lower the heat to medium-low, cover the pot, and simmer for 20 minutes. If the liquid reduces too quickly, add 1/2 cup of water.
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8
Pour in the coconut milk and add the whole bird's eye chilies if using. Stir well to incorporate the creamy milk with the savory adobo sauce.
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9
Continue to simmer uncovered for another 15-20 minutes. The sauce should thicken and start to render oil (latik) from the coconut milk, becoming glossy and rich.
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10
Taste the sauce. Adjust with more soy sauce for saltiness or a pinch of sugar for sweetness if desired. The meat should be fork-tender at this stage.
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11
Transfer the Adobo sa Gata to a serving platter. Garnish generously with toasted garlic bits and sliced green onions.
💡 Chef's Tips
Don't stir the vinegar immediately after pouring it in; letting it boil undisturbed removes the sharp 'raw' bite and mellows the acidity. For a more authentic texture, cook until the coconut milk 'splits' and releases its natural oils, which creates a beautiful sheen on the meat. If you prefer a thicker sauce, you can remove the lid for the final 10 minutes of cooking to allow for faster evaporation. Using a combination of chicken and pork (Adobong Mix) provides a better depth of flavor than using just one type of meat. Leftover adobo is even better the next day as the flavors continue to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over a generous mound of steaming hot Jasmine rice to soak up the creamy sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, acidic contrast to the rich coconut milk. Serve with blanched bok choy or steamed okra for a touch of freshness and fiber. A cold glass of calamansi juice or a crisp lager beer perfectly cuts through the richness of the pork belly. For an extra kick, mash one of the cooked chilies into your rice while eating.