Adobo Recipes · Filipino Recipe · Lutong Bahay (Daily Menu) · Pork Recipes


This Pork Adobo sa Gata is for the win! If you want a different twist to your adobo. This is the recipe you may want to try and best when partnered with Pritong isda, pipino slices and fresh ensaladang gulay.
You may also cook this in ribs, liempo or chicken and pork adobo combo. For the spicy lovers, you may also add red chili peppers for some spicy kick. So delicious with sili too.. Happy cooking! (Recipe updated June 12, 2021)



1.3 lbs pork belly (0.60 kg)
½ cup apple cider vinegar
½ head of garlic, crushed
1 tablespoon whole black pepper
3 pieces dried bay leaves (dahon ng laurel)
3-4 cups water
1 can coconut cream (400ml) or 2 cups coconut milk
3 tbsp soy sauce
1 tablespoon patis
salt, to taste
pinch of brown sugar (optional)


  1. In a pot, add the slices of pork belly and pour in the vinegar, 4 cups water, salt, pepper, crushed garlic and dahon ng laurel (bay leaves).
  2. Bring it to a boil and do not stir the vinegar until it starts to boil. Just let it simmer over low heat for about 30 minutes and cover the pot.
  3. After 15 minutes, don’t forget to turn over the pork halfway through to even out the cooking of meat.
  4. After 30 minutes, remove pot cover and continue to simmer for additional 10 minutes or more until water is dry and pork is tender.
  5. Once water is dried out, continue to cook pork over low heat and let it render its own oil. Keep tossing and brown it on all side. Keep frying until you get a good golden brown on the pork. Drizzle 1 tablespoon soy sauce on the pork let absorb. Toss and mix.
  6. Add 1 can coconut cream or 2 cups coconut milk. Let it simmer over low heat and constantly stir from time to time to avoid curdle for about 15-20 minutes.
  7. In between simmer, season with 3 tablespoon soy sauce, pinch of brown sugar, patis salt and pepper to taste. Continue to simmer over low heat until sauce becomes thick to your desired sauce consistency. Do not over cook or the coconut milk will turn to latik.
  8. Serve hot with steamed rice and enjoy! Best to partner with ensaladang pipino in vinegar or ensaladang gulay.

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