Adobo sa Gata
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
4 Servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
Filipino
Adobo sa Gata
Description
This recipe features pork shoulder cut into chunks, cooked with sliced onions, minced garlic, peppercorns, bay leaves, water, vinegar, and soy sauce. The initial boil and simmer tenderize the pork while infusing it with savory and tangy notes. Draining and reserving the liquid and aromatics allows for browning the meat to develop additional flavor.
The final step adds coconut milk and chopped Thai chili peppers, cooking further until the sauce thickens and deepens in flavor. The coconut milk lends a creamy texture balancing the acidity and spice, while the chili peppers provide a gentle heat.
Adobo sa Gata is typically served hot with rice, highlighting the interplay of acidity, richness, and spice. Adjusting heat with the chili quantity is possible.
To avoid sauce curdling, maintain medium-low heat and avoid boiling the coconut milk vigorously. If the pork becomes very tender before the sauce thickens, cooking uncovered helps reduce liquid.
Ingredients
- 3 pounds pork shoulder cut into 2-inch cubes
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- ½ teaspoon peppercorns
- 2 bay leaf
- 1 cup water
- ½ cup vinegar
- ¼ cup soy sauce
- 1 tablespoon canola oil
- 1 cup coconut milk
- 2 Thai Chili pepper stemmed and chopped
- salt to taste
Instructions
- In a pot over medium heat, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Bring to a boil for about 5 minutes, skimming scum that floats on top.
- Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the aromatics and 1 cup of the liquid.
- In a wide pan over medium heat, heat oil. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
- Add reserved liquid, coconut milk, and chili peppers.
- Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
- Season with salt to taste. Serve hot.
Notes
- Cook at medium-low heat to prevent coconut milk from curdling and separating.
- If pork is tender before sauce thickens, continue cooking uncovered to reduce sauce to desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 55g | 110% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 136mg | 45% |
| Sodium | 950mg | 40% |
| Potassium | 1225mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 69.5mg | 77% |
| Calcium | 54mg | 5% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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