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)
  1. 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.
  2. In a heated pan with oil, sear the meat (without the marinade) for at least five minutes or until brown.
  3. In the same pan, sauté ginger, onion and lemon grass. Add the meat and marinade. Simmer for at least five minutes.
  4. Add water and bay leaf. Simmer until chicken is thoroughly cooked and half of the water evaporated.
  5. Add coconut milk. Bring to a boil. Mix occasionally. Add slurry until the right consistency is achieved. Add pineapple. Season to taste.
  6. Serve hot. Or cold, the next day. (Note: Adobo is believed to get tastier when eaten the day after cooking.)

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