The wonderful thing about adobo is that very few homemade platefuls of this renowned Filipino dish are exactly the same—every region and every household has a variation on this which adds a new layer of flavor, of lightness or richness which can be made to suit every mood and palate. This recipe provides a combination of the creamy and mild sweetness of gata, or coconut cream, to pair with the silky texture of slowly cooked pork pata. The familiar notes of soy sauce and vinegar which make the backbone of an adobo sauce are still present as a tart and salty contrast to cut through the indulgence of this dish’s main flavors, and to keep it from being too cloying in the mouth—a perfect viand to tuck into in the middle of the day with some hot white rice and a side dish of vegetables.
- 1 kilo pork pata slices
- 3 tbsp crushed garlic
- 1 tbsp whole black peppercorns
- 1 pc bay leaf
- 1 tsp Worcestershire sauce
- ½ cup soy sauce
- ¾ cup cane vinegar
- 2 cup water
- 1 cup coconut cream
- Combine all ingredients in a saucepan except coconut cream.
- Cook over high heat until mixture comes to a boil.
- Reduce heat to medium and let simmer, covered for 45 minutes. When meat is tender, add coconut cream.
- Remove cover and cook for another 15 minutes for sauce to reduce and thicken.
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