This is my family’s favorite version of this Filipino classic dish. It’s so easy to make and very flavorful, too. Try it for yourself – it’s the ultimate chicken and pork adobo!
To say that I love Adobo is an understatement! I live Adobo! The proof – this is my 4th version of this famous Philippine national dish and this may not be the last as I am always on the hunt for different versions of this Pinoy classic. This one is special though as this is my family’s personal favorite.
It is somewhat similar to my Chinese version as the ingredients are basically the same except that this one is more truly Pinoy as it uses vinegar which is totally eliminated in the Chinese version. However, the technique is a little different.
I discovered this version during my recent visit to Manila last December 2014. Our wonderful helper Flor made this for us and I at once fell in love with the recipe. Yes, that’s true – I fell in love. So I begged our dear maid to please let me have her amazing recipe and the kind-hearted soul that she is, she not only shared it with me, she demonstrated how she made it! Awesome!!!
So, here’s a true Pinoy adobo – kind of the dry adobo version that packs in a lot of flavor. If you wish to have more sauce, no problem – you can leave as much sauce in the dish as you want! Enjoy with loads of rice as you will definitely have more than one cup! 🙂
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Chicken and Pork Adobo
By: Manila Spoon
This is my family’s favorite version of this Filipino classic dish. It’s so easy to make and very flavorful, too. Try it for yourself.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
- 6 cloves of Garlic, peeled and crushed
- 1/2 cup Soy sauce
- 1/4 cup Rice Vinegar
- 1 Tablespoon Oyster Sauce
- 1 teaspoon whole Peppercorns
- 1 lb pork belly (or pork cut that has some attached fat), cut-up
- 1 lb chicken, cut into serving (bite-size) pieces
- 2 Tablespoons Oil
- 4 cloves Garlic, peeled and crushed
- 1 Onion, chopped
- 3 Laurel leaves
- 1 cup Water, plus more if needed
- a little sugar (optional, if desired)
Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.
Heat the oil in a large pan. Saute the garlic and onion until aromatic. Add the chicken and pork pieces, its marinade and the bay leaves. Allow to boil briefly and let the pork and chicken render some fat then cover and cook in lower heat until the marinade has almost evaporated.
Alternatively, our helper (and this is her recipe!) would simply add the meat pieces to the sauteed garlic and onion and cook them until the pork and chicken release or render their fat. Then the marinade is added back and boiled briefly.
Pour in the water (preferably hot), cover and simmer until the chicken and pork pieces are all tender. If the sauce begins to dry up before the meat is tender, add a little more water. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to also fry the adobo which you may after it’s cooked – just brown it quickly.
This would add more flavor as well but it’s already good as is so this is totally optional. Others prefer a sweeter adobo so you can also add a little sugar towards the end and just let it dissolve into the liquid. Either way, it will be good!
As with any Adobo version, the flavor improves even more after a day or two, assuming there’s any left-over on day one! Enjoy!
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