Chicken and Pork Adobo is a popular Filipino dish, known for its savory, tangy, and slightly sweet flavors. The combination of chicken and pork gives it an extra layer of richness, while the soy sauce, vinegar, garlic, and bay leaves provide the distinct adobo flavor. This recipe from Kawaling Pinoy gives you a simple and delicious way to make this classic Filipino dish at home!
Chicken and Pork Adobo Recipe
Ingredients:
- 1 lb chicken thighs, bone-in or boneless, cut into serving pieces
- 1 lb pork belly, cut into chunks
- 1 medium onion, sliced thinly
- 1 head garlic, peeled and minced
- 2 bay leaves
- ½ cup soy sauce
- ½ cup vinegar (cane or white vinegar)
- 1 tsp whole black peppercorns
- 1-2 tbsp brown sugar (optional, for sweetness)
- 1 cup water
- Salt and pepper, to taste
- 2 tbsp cooking oil (for frying)
- 1 medium potato, peeled and sliced (optional, for garnish)
Directions:
- Marinate the meat:
- In a large bowl, combine the chicken, pork, garlic, soy sauce, and peppercorns. Mix well, making sure the meat is evenly coated. Cover the bowl and marinate for at least 30 minutes, or preferably, for 1-2 hours in the refrigerator.
- Fry the potatoes (optional):
- If you’re using potatoes, heat oil in a frying pan over medium heat. Fry the potato slices until golden and crispy. Remove from the pan and set aside to drain on paper towels. These will be used as a garnish for serving.
- Cook the adobo:
- In a large pot or skillet, add the marinated meat and pour in the vinegar. Bring to a boil, but do not stir at this point (this helps cook off the sharp taste of the vinegar). Let it boil for 2-3 minutes.
- Add the water, bay leaves, brown sugar (if using), and salt to taste. Stir to combine. Reduce the heat to medium-low, cover, and simmer for about 40-50 minutes, or until the meat is tender and the sauce has reduced. If the sauce reduces too much, you can add a little more water as needed.
- Finish the adobo:
- After the meat is tender and the sauce has thickened slightly, taste and adjust the seasoning with salt, pepper, and sugar if necessary. If you prefer a slightly thicker sauce, you can increase the heat and reduce the sauce for a few more minutes.
- Serve:
- Transfer the chicken and pork adobo to a serving dish and garnish with the fried potato slices (if using). Serve hot with steamed rice.
Tips:
- Add potatoes: Some versions of adobo include potatoes, either fried separately and added to the dish or simmered with the meat. This gives the dish a hearty, comforting feel.
- Adjust the vinegar: Depending on your taste, you can adjust the vinegar-to-soy sauce ratio. For a more tangy flavor, increase the vinegar, or add a little extra soy sauce for a deeper umami taste.
- Make ahead: Adobo actually tastes even better the next day, as the flavors have more time to meld together. It’s a great dish for leftovers!
- Spice it up: If you like spicy food, you can add whole dried chili peppers or fresh sliced chili for a little heat.
This Chicken and Pork Adobo is a flavorful, comforting dish that’s easy to prepare and perfect for any occasion. Enjoy the bold flavors of Filipino cuisine with this hearty meal!