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?
Adobo Marinade
- 6 cloves Garlic – peeled and crushed
- 1/2 cup Soy sauce – use Filipino brand soy sauce for a more authentic taste, if you’re able to get it from an Asian store.
- 1/4 cup Rice Vinegar – or use Datu Puti Filipino vinegar, if you’re able to find it. Otherwise, any white or distilled vinegar should be fine.
- 1 tbsp Oyster Sauce – make sure you use this as this is the secret ingredient to this delicious dish. No substitute.
- 1 tsp Whole Black Peppercorns – if you don’t like using whole peppercorns simply use freshly ground black peppercorns.
Adobo Components
- 2 lbs 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
- 1.5 lbs Chicken – cut into serving (bite-size) pieces, usually the best cuts are the thighs and drumsticks.
- 2 tbsp Oil – your choice of cooking oil
- 4 cloves Garlic – peeled and crushed
- 1 large Onion or Shallots – chopped
- 3 Bay Leaves – fresh or dried (also called Laurel leaves in the Philippines)
- 1 cup Water, or as needed
- A little Sugar – as an extra flavor enhancer, (optional)
How do you make the ULTIMATE Chicken and Pork Adobo?
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 and the onions have started to brown.
Depending on how big the pieces of meat are, cook the pork ahead for the first 8-10 minutes or until they’ve rendered their fat. This technique is called “sangkutsahin” in Filipino cooking. Don’t skip because this would add a lot of flavor to the adobo (especially if you don’t have time to marinate).
Thereafter, add the chicken, the rest of the marinade plus 1 cup of water, and the bay leaves, and cook the meat altogether. Cover and cook on low heat for about 1 hour until the meat is tender and fully cooked. Add the sugar at the end of cooking and then stir until it’s incorporated into the sauce. I do this because I believe it enhances the flavor of the adobo.
If the sauce begins to dry up before the meat is tender (in my experience it’s never the case), simply add a little more water as needed. 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 do after it’s cooked – just brown it quickly.
Frying would add more flavor as well but it’s already good as is so this is totally optional.
As with any Adobo version, the flavor improves even more after a day or two, assuming there’s any leftover on day one! Enjoy with lots of rice.
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Chicken and Pork Adobo
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, or used freshly ground peppercorns to taste
Adobo Components
- 2 tbsp Oil
- 4 cloves Garlic, peeled and crushed
- 1 large Onion, sliced
- 2 lb pork belly or or pork cut that has some attached fat, cut-up
- 1.5 lb chicken, cut into serving (bite-size) pieces
- 1 cup Water, plus more if needed
- 3 Laurel (Bay) leaves, dried
- 1 tbsp Sugar
Instructions
- 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 and the onions have started to brown.
- Depending on how big the pieces of meat are, cook the pork ahead for the first 8-10 minutes or until they've rendered their fat. This technique is called "sangkutsahin" in Filipino cooking. Don't skip because this would add a lot of flavor to the adobo (especially if you don't have time to marinate).
- Thereafter, add the chicken, the rest of the marinade plus 1 cup of water, and the bay leaves, and cook the meat altogether. Cover and cook on low heat for about 1 hour until the meat is tender and fully cooked. Add the sugar at the end of cooking and then stir until it's incorporated into the sauce. I do this because I believe it enhances the flavor of the adobo.
- If the sauce begins to dry up before the meat is tender (in my experience it's never the case), simply add a little more water as needed. 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 do after it’s cooked – just brown it quickly.
- Frying would add more flavor as well but it’s already good as is so this is totally optional.
- 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.
Notes
Nutrition
Last updated on May 28th, 2024 at 03:53 pm
Dear Abby, This sounds wonderful. That marinade sounds perfect to me. I would enjoy this very much. xo, Catherine
This is our national dish and everyone's favorite in the Philippines. Hope you get to try it. Thanks, Catherine. 🙂
Looks really good and doable for this average kitchen. Thanks for sharing!
Yes, it's very easy Lacey! That's what I like about adobo. Hope you can try it. 🙂
I don't think I've ever had Adobe, it sounds wonderful!
It is our national dish and everyone has their own spin on this well-loved dish. Thanks Joy.
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!
Thanks, Renee! I sure hope you family will love this as much as we do. 🙂
Never cooked with adobo marinade before, sounds delicious, will have to give it a try! 🙂
Thanks, Josie, I hope you like it when you get the chance to try it. 🙂
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!
This is truly the no. 1 dish in our country and Filipinos are very proud of this. Thanks for stopping by Kristen. 🙂
Wow, this looks totally delicious! I have never had it but it looks like something both my husband and I would enjoy!
Thanks, Barbara, I hope you get to try it. 🙂
Can you make this with just chicken?
Certainly Sandy. I add pork because it adds extra flavor from the meat but an all chicken dish should be fine, too. 🙂
This looks absolutely delicious Abby! I'm printing this off and taking it home so we can try it this weekend. Love your site.
Hiya, new to cooking Filipino food, I was wondering – what can I substitute for 1/4 cup Rice Vinegar? Would regular white vinegar work?
That's perfectly fine Novice. Thank you for asking!
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!!!
After it has boiled, simmer on low and cook for about an hour or until tender to your liking.
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 ��
Thank you so much Andrea! This truly means a lot! Glad you enjoyed this!
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!
So glad to know this! Appreciate you giving us the feedback! Thanks.
Wea sta this Manila spoon?
Hi
could you Cook this in a Slow cooker
thanks
I do have a slow cooker version for adobo —- https://www.manilaspoon.com/2016/04/slow-cooker-chicken-adobo.html
Are you using chicken wings in this recipe?
I use both chicken wings and cut up thighs both with skin on when I make adobo. Feel free to use whatever chicken parts you like.