Monday, August 04, 2014

8 Ways to Cook Adobo Including Adobo sa Puti and Adobo sa Gata

Adobo, be it pork or chicken, is a favorite of Filipinos here in the Philippines or elsewhere. It’s very flavorful that’s why it’s no wonder why we like it. And add to that, it is not very difficult to prepare. The nice thing is that it has also evolved because there are now a lot of versions of the Pinoy Adobo. I will be showing you the basic adobo recipe and then give you some ideas on how this traditional dish has been tweaked to suit varying tastes of Filipinos.

This recipe uses pork but you can use chicken or combination of the two.


  • 1/2 kilo pork, cut in serving pieces
  • 1/4 cup soy sauce
  • 1/4 cup vinegar, cane or palm preferably
  • 4 gloves garlic, crushed
  • 1 teaspoon peppercorns
  • 2-3 pieces bay leaves
  • sugar
  • salt


1. In a medium pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Let it stand for about 30 minutes to let the pork absorb the flavor (but this part is optional especially if you are in a hurry).
2. Simmer in a low heat until pork is tender (usually around 30 minutes). Add water if necessary.
3.Pour vinegar and simmer for another 10 minutes.
4. Add salt and sugar according to your taste.
5. Remove from heat after you’ve reached the desired sauce thickness.


Some fry the pork or chicken a little after step number 2. It is best to fry it until it start turning brown.

With Pineapple
You may add pineapple juice along with vinegar in step number 4. For this proportion, ½ cup will do. You may then add the pineapple chunks just before you remove it from heat or when you are about to serve it. Pineapple adds an interesting sweet-sour twist to the additional adobo.

With Potatoes
You can add 3 medium sized potatoes to your adobo. Dice it well and add halfway through step 2. Potatoes are added for added nutrition and of course as extenders.

With ginger and onions
Ginger and onions are added for additional flavor. Ginger also helps remove what is known in the Philippines as “lansa” of chicken. I think this style originated in Ilocos.

With Liver spread and crushed peanuts
Add one can of liver spread and ¼ cup of crushed peanuts in step 3. This makes the sauce thicker. It also provides a nice texture to the dish.

Adobo sa Puti/White Adobo
This is a very nice twist to the original adobo. They are essentially the same except for the use of rock salt instead of soy sauce. When I prepare this, I usually do this with the “frying” version. But it is still good even without it.

Adobo sa Gata


  • 1/2 kilo chicken, cut in serving pieces
  • 1 ½ cup coconut milk
  • 1/4 cup vinegar
  • 4 gloves garlic, crushed
  • 1 teaspoon peppercorns
  • 2-3 pieces bay leaves
  • salt


1. In a medium pot boil chicken, garlic, bay leaves, peppercorns and vinegar in low heat until chicken is tender (usually around 15 minutes).
2. Add coconut milk and simmer for 10 minutes.
3. Remove from heat after you’ve reached the desired sauce thickness.

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