- 1 kilo meat (pork or chicken)
- 100 ml soy sauce (120 ml for a darker shade of meat)
- 15 ml vinegar (preferably cane, but coconut vinegar is also acceptable)
- 1 tbsp black peppercorn, crushed
- 1 tbsp white pepper (optional)
- 1 tsbp minced garlic (optional)
- 1 tbsp olive oil (optional)
For browning and simmering:
- 2 tbsp oil
- 1 cup water
- 4 pcs bay leaf
- 2 cups of coconut milk (the kakang gata, or the first extraction of the coconut milk)
- 1 medium-sized ginger, minced or julienned (optional)
- 1 medium-sized onion, minced
- 8 stalks of lemon grass, finely minced
- Slurry (optional, on the watery side for sauce thickening)
- Pineapple chunks (optional)
- Mix the meat with all the ingredients for the marinade. Rub the marinade and the spices onto the meat. Set aside for at least 30 minutes, 3 hours or overnight – depending on the urgency of the dish preparation.
- In a heated pan with oil, sear the meat (without the marinade) for at least five minutes or until brown.
- In the same pan, sauté ginger, onion and lemon grass. Add the meat and marinade. Simmer for at least five minutes.
- Add water and bay leaf. Simmer until chicken is thoroughly cooked and half of the water evaporated.
- Add coconut milk. Bring to a boil. Mix occasionally. Add slurry until the right consistency is achieved. Add pineapple. Season to taste.
- Serve hot. Or cold, the next day. (Note: Adobo is believed to get tastier when eaten the day after cooking.)
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