AdSiLog (Adobo, Sinangag at Itlog)

AdSiLog is a classic breakfast meal in the Philippines that you’ll often find in restaurants, mall food courts, cafeteria, and food shops. It is essentially a combination of adobo dish, fried rice (sinangag) and fried eggs (itlog) hence the name Adsilog. It is so delicious and filling that it is a hugely popular option in any breakfast or brunch menu!


I don’t usually eat breakfast or if I do, it would be quite late in the morning that so it’s either a brunch meal or more often than not – lunch proper. I just don’t get hungry in the morning and my tummy is not craving food so I don’t feed it. I’ve just been like this for many years now and this is my general default for most mornings.

However, I do make an exception, and no matter how early in the morning it maybe – I eat breakfast! Can you guess why?


I only make an exception when I am in the Philippines and when our dear Flor, our wonderful help, makes her famous adobo! It is just the tastiest adobo, whether it’s pork or chicken, or a combo! Thankfully, she usually makes a big batch so we would naturally have leftovers to have for breakfast the next day.

Believe me, the next day her adobo is even better than the night before because the meat has, at this point, already fully absorbed all the flavors from its sauce. I’m thinking about this as I write and I am already getting hungry!

You can read on or find this recipe for the yummiest pork and chicken adobo at the end of the post.


As I mentioned above, adsilog is a meal and not just a dish. It’s essentially made up of three component dishes –  adobo or the meat portion, rice and egg or eggs (if you want more than one!). The fried rice and egg combo is not just paired with adobo as the latter is simply one of the meat options (there’s also cured meat – TOCINO -Tocilog, Pinoy-style beef jerky – TAPA – Tapsilog, or even sausages – LONGANISA – Longsilog or even plain fried hotdog (Hotsilog).

These meals are all very tasty, too and I can eat them every day if they’re available! I honestly think that these meal combos make the Philippine breakfast options one of the best in the world!


So, whenever I make adobo (which is quite often) I make sure it is a huge batch so I have leftovers for breakfast the next day. If you like adobo, this is perfect for you!

Now, which adobo recipe to use? It doesn’t matter which version as long as it’s adobo (well, as long as it’s not adobo in coconut milk as that, while super yummy, is not eaten for breakfast but certainly for dinner!)

I have many versions of the adobo so choose what you like! The version below (first photo of adobo) – Chicken and Pork Adobo is the version that our dear Flor makes so the photos of Adsilog show the pork version of this recipe. This is my favorite version of adobo! The links to recipes are under each image.

Below you can also find the image and recipe link for fried rice (sinangag). Usually, we make a plain fried rice with this meal combo – just using leftover chilled rice and garlic as the main ingredients.

As for the eggs, traditionally adsilog is paired with fried eggs but you can make it scrambled or poached or however, you like your eggs. You decide.

Next time you want to have a special breakfast or brunch, make sure to serve this delicious meal!  So tasty and satisfying!







Want to try other fried rice recipes? Check out below!


And, if by any chance you have more leftover Pork or Chicken Adobo, you can use it for other recipes, too. See below.



5 from 18 votes

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


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


  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


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.


  1. Dannii
    May 15, 2020 / 1:14 pm

    I have never had this kind of thing for breakfast, but it looks amazing.

  2. Anita
    May 15, 2020 / 1:20 pm

    Oh my, you guys are having these lovely treats for breakfast? Sign me up! I need to start making these dishes.

  3. Tawnie Kroll
    May 15, 2020 / 1:34 pm

    SO satisfying and tasty!

  4. Shannon
    May 15, 2020 / 2:02 pm

    I can’t wait to try this, it sounds and looks absolutely delicious!

  5. Amy
    May 15, 2020 / 2:04 pm

    I think this sounds great for any time of day!

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