ADOBO SA GATA

Adobo is a dish indigenous to the Philippines that involves meat, seafood or vegetable 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 regional take on this perennial favorite where the meat is simmered in the traditional vinegar marinade and then completed with coconut milk and chilies for a wonderful viand that’s both rich and mildly spiced.

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4 to 6 Servings

Ingredients

• 2 pounds pork butt, shoulder or belly, cut into 2-inch cubes
• 1 medium onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 2 bay leaves
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1 cup water
• 1 cup coconut milk
• 3 to 4 Thai chili peppers, stemmed and chopped
• 1 tablespoon oil
• salt to taste

Instructions

1. In a pot, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Over medium heat, bring to a boil for about 5 minutes. Lower heat, cover and simmer for about 30 minutes or until meat is tender. Drain meat and reserve 1 cup of the liquid.
2. In a pot over medium heat, heat oil. Add meat and cook, stirring occasionally, until browned. Add reserved liquid, coconut milk and chili peppers. Lower heat, cover and simmer for about 10 to 15 minutes or until meat is completely cooked and sauce is thickened. Season with salt to taste. Serve hot.