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Adobo sa Gata

Switch up your adobo repertoire with gata or coconut milk, a traditional Filipino ingredient commonly associated with Bicol cuisine. Pouring this into the pot as a final ingredient lends the dish a rich, creamy flavor.
This Seafood City version of the recipe takes even more inspiration from Bicolano cooking
– it also includes chillies for a hit of spice.

Serves
3 - 4 persons
Ingredients:
  • 3 tbsp oil
  • 5 cloves garlic, crushed
  • 1 onion, sliced
  • ginger, thinly sliced
  • whole peppercorns
  • bay leaves
  • Thai chilies
  • 1 lb pork ribs
  • salt
  • 1 cup soy sauce
  • 1 cup vinegar
  • Stock
  • Coconut cream
    Instructions:
      1. Pour oil into a hot pan.
      2. Sauté the garlic, onions and ginger.
      3. Add peppercorns, bay leaves and chilies. Then set aside.
      4. Season pork ribs with salt and pepper.
      5. In a separate hot pan, cook the pork ribs until lightly browned.
      6. Add the sautéed ingredients back in.
      7. Season with soy sauce.
      8. Add in the vinegar.
      9. Pour in the stock and coconut cream.
      10. Simmer until the meat is tender.
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