Chicken & Pork Adobo

This is popular offering is a national dish of the Philippines. Before serving, it might pay to mention that peppercorns in the sauce, not everyone handles those well. The strong vinegar flavor in the sauce/gravy is counterbalanced by the pepper, soy sauce and garlic.

Adobo has many regional variations and Chicken & Pork Adobo is only one of the common variants of this classic Filipino stew. You should brown the pork (which requires slightly longer cooking time) a little before adding the chicken. This curbs one from falling apart before the other has tenderised.


  • 1 tablespoon oil
  • 1 onion, peeled and sliced thinly
  • 1 head garlic, peeled and minced
  • 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
  • 1-1/2 pounds chicken, cut into serving parts
  • 1 cup vinegar
  • cup soy sauce
  • 1 cup water
  • 2 bay leaves
  • Salt & pepper to taste

Preparation Time: 20 mins
Cooking Time: 1 hour
Yield: 4 to 6 Servings

Cooking Instructions

  1. In a pot over medium heat, heat oil.
  2. Add onions and garlic and cook until limp.
  3. Add pork and cook, stirring occasionally, until lightly browned.
  4. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
  5. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
  6. Add soy sauce, water and bay leaves.
  7. Continue to boil for about 2 to 3 minutes.
  8. Lower heat, cover and continue to cook until meat is tender and sauce is reduced.
  9. Season with salt and pepper to taste.

Serve hot with rice.

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