A classic Filipino stew, Adobo, elevated with creamy coconut milk (Adobo sa Gata). This savory and tangy dish is renowned for its depth of flavor, which improves significantly overnight.
Creamy Adobo Guide
A classic Filipino stew, Adobo, elevated with creamy coconut milk (Adobo sa Gata). This savory and tangy dish is renowned for its depth of flavor, which improves significantly overnight.
Ingredients
- 500 g pork belly cut into 1.5-inch cubes
- 500 g chicken thighs bone-in
- 0.5 cup soy sauce
- 0.5 cup cane vinegar
- 1 head garlic minced
- 1 medium onion chopped
- 2 leaf bay leaves
- 1 tsp black peppercorns crushed
- 1 can coconut milk full-fat (400ml)
- 2 tbsp cooking oil
- 0.5 cup water optional
- 1 tsp brown sugar optional
Instructions
- 1. In a large bowl, combine pork, chicken, soy sauce, vinegar, half of the minced garlic, bay leaves, and crushed peppercorns. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
- 2. Heat cooking oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion and the remaining minced garlic until fragrant.
- 3. Add the marinated pork and chicken (reserve the marinade). Sear the meat on all sides until lightly browned.
- 4. Pour in the reserved marinade, coconut milk, and optional water (if you prefer more sauce). Bring to a boil, then reduce heat to a simmer.
- 5. Cover and simmer for 30-40 minutes, or until the pork is tender and the chicken is cooked through. Stir occasionally.
- 6. Remove the cover and continue to simmer for another 10-15 minutes, or until the sauce thickens slightly and the oil renders from the pork. Adjust seasoning with salt, sugar, or more vinegar to taste, if needed.
- 7. Remove bay leaves before serving. Serve hot with steamed rice.
Notes
For best results, allow the adobo to marinate for at least 30 minutes, or even a few hours. This dish truly shines on the second day, as the flavors meld and deepen. Adjust salt and vinegar to your preference; some like it tangier, others saltier. Serve with steamed white rice.
