Pork Adobo with Coconut Milk

Looking for a comforting Filipino dish that’s creamy, savory, and easy to make? This Easy Pork Adobo with Coconut Milk (Adobo sa Gata) is the answer. It’s a twist on the classic adobo recipe, enriched with coconut milk for a rich, velvety sauce. Perfect for weeknight dinners or when you’re craving authentic Filipino flavors without the extra steps.

Adobo is a Filipino dish that has a multitude of variations. This dish is made in our household almost once a week but I switch up the protein or add things like potato, or green beans for some variation. This variation gets its flavor with with soy sauce, vinegar, garlic, and bay leaves simmered until tender then finished with some creamy coconut milk. When you add coconut milk (gata), it becomes Adobo sa Gata—a version popular in the Bicol region of the Philippines, known for its creamy, spicy flavors.

Ingredients
2 lbs pork belly or pork shoulder, cut into chunks

1 cup coconut milk (unsweetened)

½ cup soy sauce

¼ cup vinegar (cane vinegar or white vinegar)

1 cup water

1 onion, sliced

4 cloves garlic, smashed

2 bay leaves

1 tsp ground peppercorns

1 tbsp brown sugar (optional, for balance)

1–2 chopped Thai chilies (optional, for mild heat)

1. In a large pot or deep pan, heat a little oil over medium heat. Add pork and sear until lightly browned.

2. Add garlic and onion, sauté until fragrant. Pour in soy sauce, vinegar, and water. Toss in bay leaves and peppercorns.

3. Bring to a boil, then lower the heat. Cover and simmer for 40 minutes or until the pork is fork-tender.

4. Stir in the coconut milk and simmer for another 10 minutes, letting the sauce thicken and turn creamy.

5. Add brown sugar (optional) for balance and Thai chilies for a kick of spice. Serve hot over steamed white rice.

Luscious pork adobo in a creamy coconut sauce