Chicken and Pork Adobo

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! 🙂

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

What are the INGREDIENTS for 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
Yield: 6

Adobo Marinade

  • Garlic – peeled and crushed
  • Soy sauce – use Filipino brand soy sauce for a more authentic taste, if you’re able to get it from an Asian store.
  • Rice Vinegar – or use Datu Puti Filipino vinegar, if you’re able to find it. Otherwise, any white or distilled vinegar should be fine.
  • Oyster Sauce – make sure you use this as this is the secret ingredient to this delicious dish. No substitute.
  • Whole Black Peppercorns – if you don’t like using whole peppercorns simply use freshly ground black peppercorns.


Adobo Components

  • Pork Belly – this is the traditional pork cut that is used but you can also use any pork cut that has some attached fat (like pork shoulder), cut-up
  • Chicken – cut into serving (bite-size) pieces, usually the best cuts are the thighs and drumsticks.
  • Oil – your choice of cooking oil
  • Garlic – peeled and crushed
  • Onion or Shallots – chopped
  • Bay Leaves – fresh or dried (also called Laurel leaves in the Philippines)
  • Water – use hot water.
  • A little Sugar – as extra flavor enhancer, (optional)



How do you make Slow Cooker Pulled Pork with Salsa Verde?


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, their 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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5 from 18 votes
Print

Chicken and Pork Adobo

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!
Course Dinner, Main Course
Cuisine Filipino, Southeast Asian
Keyword authentic chicken and pork adobo, chicken and pork adobo marinade, chicken and pork adobo with oyster sauce, How to make chicken and pork adobo
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 543 kcal
Author Manila Spoon

Ingredients

Adobo Marinade

  • 6 cloves Garlic, peeled and crushed
  • ½ cup Soy sauce
  • ¼ cup Rice Vinegar
  • 1 tbsp Oyster Sauce
  • 1 tsp whole Peppercorns,

Adobo Components

  • 1 lb pork belly or or pork cut that has some attached fat, cut-up
  • 1 lb chicken, cut into serving (bite-size) pieces
  • 2 tbsp Oil
  • 4 cloves Garlic, peeled and crushed
  • 1 Onion, chopped
  • 3 Laurel (Bay) leaves, dried
  • 1 cup Water plus more if needed
  • A little sugar (like 1 tablespoon or to taste) optional, if desired

Instructions

  1. 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.
  2. Heat the oil in a large pan. Saute the garlic and onion until aromatic. Add the chicken and pork pieces, their marinade and the bay leaves. Depending on how big the pieces of meat are, you may wish to cook the pork ahead for the first 5 minutes or so because it cooks longer. Thereafter, add the chicken and cook the meat altogether. Allow to boil briefly and let the pork and chicken render some fat then cover and cook in low heat until the marinade has almost evaporated.

  3. 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.
  4. Pour in the water (preferably use 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 fry the adobo which you may after it’s cooked – just brown it quickly.
  5. Frying 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!
  6. 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 with lots of rice.

Recipe Notes

TIPS & TRICKS

Don’t like to use whole peppercorns, you can simply use freshly ground black pepper, too. Adjust to taste.

If you wish to eat this with fried rice, here’s a recipe you can use – EASY GARLIC FRIED RICE.

Nutrition Facts
Chicken and Pork Adobo
Amount Per Serving
Calories 543 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 17g106%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 82mg27%
Sodium 1215mg53%
Potassium 308mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 66IU1%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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25 Comments

  1. March 16, 2015 / 4:31 am

    Dear Abby, This sounds wonderful. That marinade sounds perfect to me. I would enjoy this very much. xo, Catherine

    • April 9, 2015 / 3:23 am

      This is our national dish and everyone's favorite in the Philippines. Hope you get to try it. Thanks, Catherine. 🙂

  2. April 9, 2015 / 4:28 pm

    Looks really good and doable for this average kitchen. Thanks for sharing!

    • April 9, 2015 / 9:04 pm

      Yes, it's very easy Lacey! That's what I like about adobo. Hope you can try it. 🙂

  3. April 9, 2015 / 5:19 pm

    I don't think I've ever had Adobe, it sounds wonderful!

    • April 9, 2015 / 9:05 pm

      It is our national dish and everyone has their own spin on this well-loved dish. Thanks Joy.

  4. April 9, 2015 / 7:37 pm

    This looks like such a great dish for a big family gathering! My older kids are all coming home next week, and I am putting this on the menu asap!

    • April 9, 2015 / 9:06 pm

      Thanks, Renee! I sure hope you family will love this as much as we do. 🙂

  5. April 9, 2015 / 11:36 pm

    Never cooked with adobo marinade before, sounds delicious, will have to give it a try! 🙂

    • April 9, 2015 / 11:58 pm

      Thanks, Josie, I hope you like it when you get the chance to try it. 🙂

  6. April 10, 2015 / 12:29 am

    I had a dear, sweet Filipino friend who shared her recipe for adobo with me. It is such a delicious dish. I am so glad that I saw your post, because it has been TOO long since I've had it!

    • April 10, 2015 / 12:49 am

      This is truly the no. 1 dish in our country and Filipinos are very proud of this. Thanks for stopping by Kristen. 🙂

  7. April 10, 2015 / 1:42 am

    Wow, this looks totally delicious! I have never had it but it looks like something both my husband and I would enjoy!

    • April 10, 2015 / 1:45 am

      Thanks, Barbara, I hope you get to try it. 🙂

    • May 11, 2015 / 5:53 pm

      Certainly Sandy. I add pork because it adds extra flavor from the meat but an all chicken dish should be fine, too. 🙂

  8. September 16, 2016 / 1:35 pm

    This looks absolutely delicious Abby! I'm printing this off and taking it home so we can try it this weekend. Love your site.

  9. Novice
    January 3, 2017 / 5:37 am

    Hiya, new to cooking Filipino food, I was wondering – what can I substitute for 1/4 cup Rice Vinegar? Would regular white vinegar work?

    • January 3, 2017 / 1:35 pm

      That's perfectly fine Novice. Thank you for asking!

  10. January 4, 2017 / 11:53 pm

    This recipe looks delicious! I'm looking into making this for a party. Can this be made with boneless skinless thighs, and cubed pork butt? If so, how long do you cook this, and how long do you think you can you leave it on a steam table so it doesn't over cook and fall apart? I appreciate the recipe and help!!!

    • January 6, 2017 / 2:29 am

      After it has boiled, simmer on low and cook for about an hour or until tender to your liking.

  11. Andrea
    January 28, 2017 / 6:32 am

    I tried this last weekend and the title "ultimate adobo" is not an exaggeration at all. My search for the perfect adobo recipe is over! Thank you Manila Spoon ��

    • March 14, 2017 / 6:17 pm

      Thank you so much Andrea! This truly means a lot! Glad you enjoyed this!

  12. Anonymous
    March 14, 2017 / 4:34 pm

    A new family favourite! I've made adobo a couple of times before but only with chicken. I love the pork and chicken combo! I used this recipe a few days ago when we had guests over. I marinated it for about 3-4 hours before cooking. Once cooled, it went into the fridge for the next day. The day of serving, I skinned off the fat and reheated it, adding more liquids as per our personal preference. Served it with rice and a tomato/cucumber salad. Delicious!

    • March 14, 2017 / 6:19 pm

      So glad to know this! Appreciate you giving us the feedback! Thanks.

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