Ginataang Adobo Recipe

Ginataang Adobo Recipe


  • Marinade:
  • 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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