Ingredients

Making adobong baboy sa gata, pork adobo with coconut milk is simple with the following ingredients:

Love this twist—pork adobo with coconut milk (aka adobo sa gata) is rich, comforting, and still very Filipino. Here’s a clear, expert-style explanation of each ingredient that you can drop straight into a recipe update or blog post.

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Pork Shoulder

Pork shoulder is ideal for adobo because it has a good balance of meat and fat. As it slowly simmers, the connective tissue breaks down, making the pork incredibly tender and juicy.

The fat also helps carry the savory, salty, and tangy flavors of the sauce, which is especially important when coconut milk is involved.

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Coconut Cream or Coconut Milk

Coconut milk adds richness and a subtle natural sweetness that softens the sharp acidity of vinegar and soy sauce. Coconut cream creates a thicker, richer sauce, while coconut milk gives a lighter but still creamy finish.

As it cooks, the coconut milk emulsifies with the adobo sauce, creating a velvety, luxurious texture without overpowering the classic flavors.

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Soy Sauce

Soy sauce provides the salty, umami backbone of adobo. It seasons the pork deeply and balances the creaminess of the coconut milk.

As the sauce reduces, the soy sauce helps create a dark, savory base that ties all the flavors together.

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White Distilled Vinegar or Filipino Cane Vinegar

Vinegar is essential to adobo—it brings brightness and acidity that cuts through the richness of the pork and coconut milk.

White distilled vinegar offers a clean, sharp tang that keeps the dish from tasting heavy while preserving the traditional adobo flavor profile. Use Filipino cane vinegar if you have that accessible for an even more authentic taste.

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Garlic

Garlic is a core flavor in adobo. When sautéed, it becomes fragrant and slightly sweet, infusing the oil and sauce with depth.

As it simmers, the garlic mellows and blends into the sauce, giving the dish its signature savory aroma.

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Onion

Onion adds natural sweetness and body to the sauce. As it cooks down, it softens and helps round out the acidity of the vinegar while enhancing the overall richness of the coconut-based sauce.

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Bay Leaves

Bay leaves (also called laurel leaves) add an earthy, slightly herbal note that defines classic adobo. They deepen the flavor of the sauce as it simmers and balance the richness of the coconut milk without overpowering the dish.

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Peppercorns

Whole peppercorns provide gentle heat and a warm, aromatic spice. Unlike ground pepper, they infuse the sauce slowly, giving adobo its signature peppery bite that complements both the vinegar and coconut milk.

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Brown Sugar

Brown sugar adds a subtle sweetness that balances the saltiness of the soy sauce and the acidity of the vinegar. It also enhances the caramelization of the pork and helps create a more rounded, well-balanced sauce.

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Oil

Oil is used to sauté the garlic and onion, helping release their flavors before simmering. It also assists in browning the pork, which adds depth and richness to the final dish.

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Water

Water helps control the consistency of the sauce and allows the pork to simmer gently until tender.

It prevents the coconut milk from reducing too quickly and ensures the flavors have time to fully develop.

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• 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

How to Make Pork Adobo with Coconut Milk Step by Step

To make Pork Adobo sa Gata, follow these step-by-step instructions:

Instructions:

1. 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. In a large braiser pan, heat the oil over medium heat.
3. Remove the pork from the soy sauce mix and put that liquid aside.
4. Add the pork shoulder pieces to the pan. Sear the meat on all sides until it turns brown.
5. Add the onions and peppercorns.
6. Pour in the marinating soy sauce with garlic, white distilled vinegar, and water.
7. Stir in the brown sugar. Add the bay leaves. Mix gently.
8. Bring the mixture to a high simmer, then reduce the heat to low. This should be a very low simmer now.
9. After ten minutes, check the simmer and also skim off the top layer of the stew if needed.
10. Cover the pan and simmer on LOW for about 1.5 hours, or until the pork becomes tender and easily falls apart.
11. Remove a cup of the liquid.
12. 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.
13. 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.
14. Bring mix to a quick boil for two minutes.
15. Then, lower back the flame to a very low simmer.
16. 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.