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Chicken and Pork Adobo sa Gata Pin It!
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5 from 1 vote

How to Cook Chicken and Pork Adobo sa Gata

Pork adobo sa gata is a creamy, savory Filipino stew made with tender pork simmered in vinegar, garlic, and rich coconut milk for a comforting twist on the classic adobo.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Chicken Recipe, Pork Recipe
Cuisine: Filipino
Keyword: adobo sa gata, braised pork adobo, chicken adobo, chicken and pork adobo, coconut milk
Servings: 6 servings
Calories: 304kcal
Author: Manny

Ingredients

  • 1/2 kilo pork cut into serving pieces
  • 1/2 kilo chicken cut into serving pieces
  • 1 cup vinegar
  • 2 Tbsp. salt
  • 1 tsp. MSG
  • 1/2 tsp. pepper powdered
  • 5 to 6 cloves garlic minced
  • 2 cups thick coconut milk

Instructions

How to cook Chicken and Pork Adobo sa Gata:

  • Cut pork and chicken into small serving pieces.
  • Put in pan and add all ingredients: vinegar, salt, pepper, MSG, crushed garlic except coconut milk.
  • Boil for 5 minutes. Drain. Set aside broth.
  • Fry pork, chicken, and garlic in cooking oil until a little brown, drain the oil and leave about 2 tablespoon of oil. Add broth again, cover and boil.
  • When half cooked, pour in coconut milk. Stir until it boils. Season with salt and MSG.
  • Continue cooking until pork and chicken are done.

Notes

Cooking Tips:

Let the Vinegar Boil Before Stirring

When you add vinegar to the pot, resist the urge to stir right away. Let it boil uncovered for a few minutes to allow the sharp acidity to mellow out. This technique prevents the adobo from tasting too sour and helps balance the overall flavor.

Brown the Meat for Depth of Flavor

After the initial boil, lightly frying the pork and chicken before adding the broth back creates a deeper, more complex taste. The browning process caramelizes the surface and locks in juices. This step enhances the savory profile of the dish and pairs beautifully with the creamy coconut sauce.

Simmer the Coconut Milk Slowly

When you add the gata, lower the heat and let it simmer gently. Avoid boiling too hard, as this can cause the coconut milk to curdle or separate. A slow simmer helps the sauce thicken naturally while keeping it silky and rich.