Adobo sa Gata – Creamy Filipino Ulam Made Easy

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What is Adobo sa Gata?

Adobo sa Gata is a rich and comforting Filipino dish that blends the familiar savory-sour flavors of adobo with the creamy goodness of coconut milk. Usually made with chicken or pork, this version highlights tender meat slowly simmered in suka, toyo, bawang, at gata until the sauce turns silky and flavorful. Compared to classic versions like Chicken Adobo, this variation leans more on creaminess while still keeping that signature Filipino balance of alat at asim.

Why Masarap?

What makes this dish irresistible is the contrast in flavors and texture. The coconut milk softens the sharpness of vinegar, creating a mellow, slightly rich sauce that coats every bite. The aroma is warm and comforting, with garlic and bay leaves gently simmering in gata. If you enjoy creamy Filipino dishes, this has the same cozy appeal found in Adobong Manok at Baboy—familiar, filling, and deeply satisfying with rice.

Best Eaten For

This creamy adobo sa gata is best enjoyed for lunch or dinner, especially when a hearty and comforting ulam is needed. It’s ideal for family meals, rainy days, or whenever a classic dish deserves a richer twist.

Ingredients

Chicken or pork, cut into serving pieces
Coconut milk
Soy sauce
Cane vinegar
Garlic, crushed
Bay leaves
Whole black peppercorns
Water
Cooking oil

How to Cook Adobo sa Gata

In a pot, combine the meat, soy sauce, garlic, peppercorns, bay leaves, and water. Bring to a boil.
Lower the heat and simmer until the meat starts to turn tender.
Add vinegar and let it simmer uncovered for a few minutes without stirring.
Pour in the coconut milk and gently mix.
Continue simmering over low heat until the sauce thickens and the meat is fully cooked.
Taste and adjust seasoning as needed before turning off the heat.

Serving Suggestions

This creamy adobo sa gata is best served hot with plenty of rice to soak up the sauce. For balance, it pairs well with lighter vegetable dishes like Ginataang Kalabasa at Sitaw or crispy sides such as Lumpiang Shanghai for added texture.