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pork-adobo-sa-gata-with-coconut-cream

Pork Adobo with Coconut Milk (Pork Adobo sa Gata)

Filipino adobo is elevated by the easy addition of coconut cream. Rich sauce smothers fall-apart, fork-tender pork shoulder that has been braised to perfection in traditional adobo seasonings. This is one pork shoulder recipe that is savory, creamy, and you'll want more.
5 from 2 votes
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Course: Dinner, Entree, Main Course, Ulam
Cuisine: Filipino
Keyword: adobo, adobong, baboy, bay leaf, coconut cream, coconut milk, pork butt, pork shoulder recipes
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Servings: 4 people
Calories: 673kcal

Equipment

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
    marinating-pork-with-soy-sauce-and-garlic
  • 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.
    searing-chunks-of-pork-shoulder-in-braiser-pan
  • 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
    add-peppercorns-and-soy-sauce-to-make-pork-adobo
  • 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
    add-bay-leaves-ingredients-for-pork-adobo
  • 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.
    filipino-pork-adobo-in-pan
  • 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
    add-coconut-cream-to-pork-adobo-with-coconut-cream
  • 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.
    pork-adobo-with-coconut-sauce

Notes

Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.
 
 

Nutrition

Nutrition Facts
Pork Adobo with Coconut Milk (Pork Adobo sa Gata)
Amount per Serving
Calories
673
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
34
g
213
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
116
mg
39
%
Sodium
 
1861
mg
81
%
Potassium
 
1128
mg
32
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
42
g
84
%
Vitamin A
 
102
IU
2
%
Vitamin C
 
6
mg
7
%
Calcium
 
85
mg
9
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.