Adobong Baboy sa Gata, or also called Pork Adobo with Coconut Milk, is a Filipino variation of adobo that includes rich coconut cream or milk to take this classic dish to the next level. This is one of the best savoury recipes with coconut cream, featuring spoon-tender, fall-apart pork shoulder and a delectable sauce that will make you crave this dish once you discover it.
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My husband has been requesting this dish. He loves adobo, and mind you, he is not Filipino. So I am always tickled when he asks for this recipe and sometimes, with the addition of coconut.
I think this version of a very, if not thee top recognized Filipino dish, is essential for the adobo with coconut milk repertoire.
Considering that coconuts are everywhere in the Philippines, it only makes total sense to implement coconut into the nation’s lists of types of adobo.
What is Pork Adobo with Coconut Milk
It’s quite simple. A classic Pork adobo recipe is simmered to absolute tender perfection, and all you have to do is add coconut milk or coconut cream.
Just pressing the pork down with a spoon…it completely falls apart because it’s so tender.
It has all the balance elements of salt, acid, fat, and a touch of sweet.
Adobo always has garlic, soy sauce, and white distilled vinegar.
Add in some onions, peppercorns, bay leaves, and a pinch of brown sugar and the entire dish is appreciated by so many people, Filipino or non-Filipino, it doesn’t matter. I believe that the popularity of pork adobo makes so much sense, because it is so loved by many.
Read more about what is adobo here.
For this recipe I opted for the ultra boss ingredient, coconut cream. It completely brings this to the top of savoury recipes with coconut cream.
You can choose either coconut milk or cream, but milk will be lighter.
What is Coconut Cream?
Coconut cream is a thick, rich, and creamy substance that is extracted from mature coconuts. It is made by simmering grated coconut meat in water and then straining the mixture to remove any solids.
Coconut cream has a higher fat content compared to coconut milk, resulting in a creamier texture and a more intense coconut flavor.
With all this said, it’s an awesome substitute for dairy creams in recipes, making it a popular choice for lactose-intolerant individuals.
What Pork Cut to Use for Adobo
Pork shoulder or Pork Butt is the best cut for pork adobo sa gata (with coconut milk).
It has a perfect ratio of lean to fat, whereas pork belly is all fat and pork loin is too lean to be juicy and tender for this recipe.
Pork shoulder can be very low and slowly braised to super tenderness. It just falls apart as it breaks down in the cooking process.
The result is very satisfying and delicious pork meat, braised so that it separates with ease and allows all the sauce and soft textures to compliment a side of rice like sprinkles on a cupcake.
Ingredients
Making adobong baboy sa gata, pork adobo with coconut milk is simple with the following ingredients:
- Pork Shoulder
- Coconut Cream or Coconut Milk
- Soy Sauce
- White Distilled Vinegar
- Garlic
- Onion
- Bay Leaves
- Peppercorns
- Brown Sugar
- Oil
- Water
- Cornstarch Slurry – 1 tablespoon cornstarch mixed with 1 tablespoon cold water
These are my suggestions for best, natural, and organic coconut cream.
Equipment
- Large Braiser Pan
- Cutting board
- Chef’s knife
- Mixing bowl
- Large metal tongs
- Mixing spoon
- Skimmer
How to Make Pork Adobo with Coconut Milk Step by Step
To make Pork Adobo sa Gata, follow these step-by-step instructions:
Instructions:
- Marinate the pork shoulder (cut into chunks) with the soy sauce and smashed garlic. I like smashed because the garlic juices get released. Two hours MAX for the marination. You do not have to marinate, but I recommend at least an hour imparts extra flavor.
- In a large braiser pan, heat the oil over medium heat.
- Remove the pork from the soy sauce mix and put that liquid aside.
- Add the pork shoulder pieces to the pan. Sear the meat on all sides until it turns brown.
- Add the onions and peppercorns.
- Pour in the marinating soy sauce with garlic, white distilled vinegar, and water.
- Stir in the brown sugar. Add the bay leaves. Mix gently.
- Bring the mixture to a high simmer, then reduce the heat to low. This should be a very low simmer now.
- After ten minutes, check the simmer and also skim off the top layer of the stew if needed.
- Cover the pan and simmer on LOW for about 1.5 hours, or until the pork becomes tender and easily falls apart.
- Remove a cup of the liquid.
- Add one can of coconut cream or coconut milk. Cream is more rich in flavor and texture. Coconut milk is much lighter. I suggest coconut cream for ideal coconut flavoring.
- Then remove the lid to reduce the sauce and then add cornstarch mixed with some water (1 tbsp to 1 tbsp) to thicken it slightly.
- Bring mix to a quick boil for two minutes.
- Then, lower back the flame to a very low simmer.
- Once the pork adobo sauce has slightly reduced, thickened, and the meat is very tender, serve hot with steamed rice. Feel free to garnish with some chopped, long green chilies for spicy heat.
Step by Step Image Instruction
Notes
Pork adobo with coconut milk is the most amazing of savoury recipes with coconut cream, let’s get the steps down and watch everyone ask for more.
- Do not add coconut milk earlier. Only add it for the last twenty minutes.
- You can use coconut cream or coconut milk.
- Cornstarch slurry is 1:1 ratio of tablespoon of cornstarch to water. Bring to a boil then turn the heat down. It will thicken the sauce.
- Do not overcook. Serve once the pork just falls apart.
Add Ins and Variations
- add tofu
- add mushrooms
- add potatoes
- top with fresh cilantro and scallions
- garnish with chilies
More Recipes to Love
If you like coconut milk recipes then don’t miss having some of these.
- Simple Chicken Curry
- Red Lentil Curry
- Butternut Squash Curry
- The best Ginataang at Kalabasa with Shrimp (Shrimp in coconut milk with squash)
- Filipino Chicken Bicol Express Recipe – Spicy, Creamy, Delicious!
Check this Pork Shoulder recipe out. The best Pork Sinigang Soup is a family favorite.
Love adobo? Don’t miss these Party Adobo Sticky Wings in Air Fryer or Classic Filipino Chicken Adobo for the entire family.
What to Serve with Pork Adobo sa Gata
Being one of the best savoury recipes with coconut cream, Pork Adobo sa Gata is a one pot recipe that is intended to feed the family with less hassle and be served with just rice or with nothing more than a few sides.
As a star main entrée, adobo with coconut milk is the perfect pairing to steamed rice.
If you choose other sides, simple dishes like vegetable stir fry or pinakbet (Filipino vegetable stew) work well with this flavorful dish.
Questions
Can I use chicken instead of pork?
Yes, and you can use any protein to make it adobo with coconut style.
Can I make this Gluten Free?
Yes, just use GF soy sauce.
Can I store leftovers?
Yes, leftovers are good for two days. Reheat on stove or microwave.
Pork Adobo with Coconut Milk (Pork Adobo sa Gata)
Equipment
- large braiser pan with tight Lid
- Long Tongs
- mixing spoon
Ingredients
- 2-3 lbs Pork Shoulder pork butt; cut into small chunks
- 1 can Coconut Cream or Coconut Milk
- 1½ tbsp Oil
- 7 cloves Garlic crushed
- 1 whole Medium Onion chopped
- 1 tbsp Whole Black Peppercorns
- 5 pieces Bay Leaves
- ¾ cup Low Sodium Soy Sauce
- ½ cup White Distilled Vinegar
- ½ cup Water
- 1 tbsp Brown Sugar
- Cornstarch slurry 1 tbsp cornstarch mixed with 1 tbsp cold water; optional
Instructions
- Marinate the pork shoulder (cut into chunks) with the soy sauce and smashed garlic. I like smashed because the garlic juices get released. Two hours MAX for the marination. You do not have to marinate, but I recommend at least an hour imparts extra flavor.2-3 lbs Pork Shoulder, 7 cloves Garlic, ¾ cup Low Sodium Soy Sauce
- In a large braiser pan, heat the oil over medium heat.1½ tbsp Oil
- Remove the pork from the soy sauce mix and put that liquid aside.
- Add the pork shoulder pieces to the pan. Sear the meat on all sides until it turns brown.
- Add the onions and peppercorns.Pour in the marinating soy sauce with garlic, white distilled vinegar, and water.1 whole Medium Onion, 1 tbsp Whole Black Peppercorns, ½ cup White Distilled Vinegar, ½ cup Water
- Stir in the brown sugar. Then, add the bay leaves. Mix gently.Bring the mixture to a high simmer, then reduce the heat to low. This should be a very low simmer now. Be sure the meat is mostly submerged and the lid is put on tightly.1 tbsp Brown Sugar, 5 pieces Bay Leaves
- After ten minutes, check the simmer and also skim off the top layer of the stew if needed.
- Cover the pan and simmer on LOW for about 1.5 hours, or until the pork becomes tender and easily falls apart.
- Remove a cup of the liquid. Discard.
- Add one can of coconut cream. Mix well.Then remove the lid to reduce the sauce for 8-10 minutes and then add cornstarch slurry (1 tbsp cornstarch to 1 tbsp water) to thicken the sauce slightly. Bring mix to a quick boil for two minutes to activate the cornstarch.Then, lower back the flame to a very low simmer.1 can Coconut Cream, Cornstarch slurry
- Once the pork adobo sauce has slightly reduced, and the meat is very tender, serve hot with steamed rice. Feel free to garnish with some chopped, long green chilies for spicy heat.
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