How to Cook Pork Adobo sa Gata
Pork adobo sa gata is a rich and comforting Filipino dish where tender pork ribs are simmered in a savory blend of soy sauce, vinegar, and creamy coconut milk.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: adobo sa gata, pork adobo sa gata, pork ribs adobo
Servings: 6 servings
Calories: 342kcal
Author: Manny
- 1 kilo pork ribs cut into serving pieces
- 2 pcs red onion chopped
- 1 inch ginger sliced into strips
- 5 cloves garlic minced
- 3 pcs bay leaves
- 2 pcs siling labuyo birds eye chilies, sliced
- 1 tsp whole peppercorns
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 cups coconut milk
- water
How to cook Pork Adobo sa Gata:
In a medium size pan, saute garlic, ginger and bay leaves until fragrant.
Add in pork ribs and brown the meat on the bottom sides for about 5 minutes. Cover. Then do the same thing on the other side of the meat for 5 minutes.
Then add 2 cups of water, soy sauce, vinegar, black pepper, onion, chilies and bring to a boil.
Simmer until the meat is almost tender. Then add the coconut milk and simmer for another 10 minutes until the meat is completely cooked and the sauce is thickened.
Season with salt or granulated seasoning if you want. Serve hot with steamed rice.
Cooking Tips:
Sauté Aromatics for Maximum Flavor
Take your time when sautéing garlic, ginger, and bay leaves to release their essential oils and deepen the dish's aroma. Well-cooked aromatics form the foundation of a rich and flavorful sauce, enhancing every bite. Skipping this step or rushing it may result in a less fragrant and balanced pork adobo in coconut milk.
Brown the Pork Ribs for a Richer Taste
Browning the pork ribs before simmering locks in their natural juices and adds a savory caramelized layer. This step not only improves texture but also deepens the overall flavor of the dish. Properly seared ribs help the sauce cling better, giving a satisfying richness to every bite.
Simmer Slowly for Tender Meat and Thick Sauce
Allowing the pork to simmer slowly in the vinegar and soy sauce mixture ensures the ribs are tender and full of flavor. The longer cooking time allows the sauce to thicken naturally, coating the ribs in creamy, savory goodness. Adding gata in the final stages helps balance the tangy and salty notes while creating a smooth, velvety finish. 