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!
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
TIPS & TRICKS
Use between 3-4 pounds of chicken or pork or a combo for this dish.
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
Calories: 543kcalCarbohydrates: 5gProtein: 16gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 82mgSodium: 1215mgPotassium: 308mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 4mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!