For this recipe I used the canned coconut cream, I do love and hope to cook my ginataang dishes using fresh coconut milk but it is not readily available in my location. Using canned coconut milk is convenient but there’s nothing better than using fresh ingredients. I do have also a chicken version of adobo sa gata using coconut powder, just click the link Adobong Manok sa Gata should you want also to try cooking adobo sa gata using coconut powder. The cooking methods are basically the same. Here is the recipe of my version of Adobong Baboy sa Gata.
Ingredients:
1 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 big can canned coconut cream
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
2-3 pieces long green/red chili
1-2 stalks lemongrass, trimmed, crushed
salt
Cooking procedure:
Place the pork in a large sauce pan, pour 1 to 2 cups of water. Add in vinegar, soy sauce, garlic, peppercorns, bay leaf and half of the coconut milk, bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender add in the remaining coconut cream and continue to simmer until most of the liquid has evaporated and has turned into an oily sauce. Add in the long chili and cook for another minute. Serve hot with a lot of rice.
