PORK ADOBO SA GATA
Tita Becky •
October 29, 2025
In case you didn't know, there are many different ways to make Adobo, and Adobo sa Gata is one of them. It takes everything we love about traditional Filipino adobo and turns it into something even more comforting and delicious. It starts with the familiar base of tender meat, usually chicken or pork, braised slowly in soy sauce, vinegar, garlic, and peppercorns; the coconut milk is added in toward the end of cooking. The result is a dish that feels both familiar and new. The sharp tang of vinegar softens into something deeper and more rounded, while the coconut milk adds a velvety richness that coats every piece of meat. The sauce becomes silky, savory, and slightly sweet, balancing the bold, salty flavors that make adobo so iconic. Best served with steamed white rice, duh! Ay grabe, ang sarap!
Ingredients (11)
Ingredients (11)
Instructions
Preheat a wok. Add pork belly (2 lb) pieces and let the fat render over medium-high heat. There is no need to add oil. Its natural oil will come out. Sauté and brown the pork belly on both sides.
If you're using a leaner cut of pork belly you might want to add a little oil
Add garlic (1 head), peppercorns (1 tsp), bay leaves (2 leaves), soy sauce (½ cup), vinegar (½ cup), and water (½ cup). Cover. Bring to a boil, then reduce the heat to low and let the pork belly cook until it's soft and tender about 45 minutes to an hour.
The sauce has been reduced at this point.
Add coconut milk (½ cup) and stir.
Add quail eggs and let it simmer for a few more minutes.
Garnish with chopped green onions (optional)
Serve hot with steamed white rice and enjoy!
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