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Adobo in buko juice

Mar 02

There are so many versions of adobo and each one of them tastes just as good. This adobo version uses buko juice that adds zest to the sauce. The origin of this recipe came from “The Adobo Book” contributed by Achie Diaz de Rivera) but I modified here and there to suit my taste. Of course you can modify this too.

1 kilo pork spareribs adobo size
1 garlic bulb with individual cloves removed from cover (leave extra for topping)
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf
1/2 cup cane vinegar
Juice of 1 buko nut
salt to taste
1/4 cup olive oil


1. Combine together the pork, garlic, pepper, bay leaf, oregano , vinegar, salt and half of the buko juice.

2. Boil and allow to simmer without stirring under low heat until the liquid is reduced.

3. Add the oil and toast to golden brown.

4. scrape of the bottom of the wok to remove the sticking pieces of meat.

5. Remove excess oil and add remaining half of buko juice.

6. Continue cooking until a sauce is formed.

Serve in a platter with shelled cloves of garlic to add contrast to the brown colored adobo.

Serves 4-6

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Noemi Lardizabal-Dado (390 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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  1. Thanks for resurrecting the famed adobo with a twist. Luv it!

  2. Thanks for resurrecting the famed adobo with a zesty twist. Love it.

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