Mains, BethK. Wright

Adobo sa Gata

Mains, BethK. Wright
Adobo sa Gata

Made by: Beth

Beth stole this description from Wikipedia: “Adobo is a cooking process which involves meat, seafood or vegetables stewed in a vinegar and garlic mixture. Preparation and secondary ingredients such as onions, peppers, bay leaves, turmeric, pineapple, fish sauce and soy sauce may vary from one household to another, from one region to the next.” Adobo sa Gata is a bold take on this popular dish from Luzon, in the Philippines, with the meat simmered in the marinade and finished with coconut milk and chilies.


 
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Recipe

Adobo Sa Gata

Servings: 6–8

Prep time: 15 minutes (plus overnight marinating)

Cook time: 45 minutes

Total time: 1 hour


Ingredients

  • 2 pounds pork butt, shoulder or belly, cut into 2-inch cubes

  • 1 medium onion, peeled and thinly sliced

  • 1 head garlic, peeled and minced

  • 6 teaspoons peppercorns

  • 2 bay leaves

  • 2 tablespoons ginger paste

  • 1 cup vinegar

  • 1 cup soy sauce

  • 1 tablespoon oil

  • 1 cup coconut milk

  • 3 or 4 Thai chili peppers, stemmed, seeded and chopped

  • Spring onions (optional, for garnish)

  • Salt to taste

Directions

  1. In a pot, combine pork, onion, garlic, peppercorns, bay leaves, ginger paste, vinegar and soy sauce (marinate overnight).

  2. Bring to a boil over medium heat and cook for about 5 minutes.

  3. Lower heat, cover and simmer for about 30 minutes, stirring occasionally, until meat is tender and lightly browned.

  4. Add coconut milk, and chili peppers.

  5. Lower heat, cover and simmer for about 10 to 15 minutes or until meat is completely cooked and sauce is thickened.

  6. Season with salt. Garnish with chopped spring onions.

  7. Serve with hot rice and mango salad.


Beverage Pairing

A bottle of San Miguel beer.


Beth says:

You can also use chicken thighs and drumsticks for this dish.