The unmistakable aroma of adobo always meant comfort and family gatherings. This Chicken and Pork Adobo recipe isn’t just another variation, it’s the exact way my grandmother taught me to make her signature dish, combining the tender succulence of both pork and chicken in one irresistible pot.
Every time I make this adobo, the rich garlic-infused sauce simmering on my stove brings me right back to Sunday lunches with my family, where we’d fight over the last pieces of meat and the coveted sauce to drizzle over our steaming white rice.
This foolproof chicken and pork adobo recipe will guide you to create that perfect balance of salty, tangy, and savory flavors that makes Filipino adobo absolutely unforgettable.
Why You’ll Love This Recipe
- Perfect Balance: The harmonious blend of soy sauce (toyo) and vinegar (suka) creates an addictive umami-rich sauce
- Make-Ahead Friendly: Tastes even better the next day as flavors continue to develop
- Budget-Friendly: Uses affordable cuts of meat and pantry staples
- One-Pot Wonder: Minimal cleanup required
- Versatile: Can be served for everyday meals or special occasions
- Authentic Taste: Features the traditional Filipino cooking method passed down through generations
- Freezer-Friendly: Perfect for meal prep and batch cooking
Filipino Chicken and Pork Adobo (Adobong Manok at Baboy)
Equipment
- Large heavy-bottom pot or Dutch oven (kaldero) For even heat distribution and preventing burning
- Sharp knife (kutsilyo) For cutting meat into uniform pieces
- Wooden spoon (sandok) For stirring without scratching the pot
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Tongs For easy meat handling
- Kitchen thermometer For checking meat doneness
- Garlic press (optional) For mincing garlic efficiently
Ingredients
For the Main Dish:
- 1½ pounds pork shoulder or belly liempo, cut into 2-inch cubes
- 1½ pounds chicken parts manok, preferably bone-in
- 1 cup white vinegar suka
- ½ cup soy sauce toyo
- 1 whole head garlic bawang, minced
- 1 large onion sibuyas, sliced thinly
- 2 bay leaves dahon ng laurel
- 1 tablespoon whole black peppercorns paminta
- 1 cup water tubig
- 1 tablespoon cooking oil
- Salt asin to taste
Optional Add-ins:
- 2-3 medium potatoes patatas, quartered
- 4-6 hard-boiled eggs itlog
- 2 teaspoons brown sugar asukal na pula
Instructions
- Start by generously seasoning both the chicken pieces (manok) and pork belly (liempo) with salt (asin) and ground black pepper (paminta) until evenly coated. In a large, heavy pan or Dutch oven (kaldero), heat cooking oil over medium flame. Once hot, add the thinly sliced onions (sibuyas) and sauté until they become translucent and fragrant, about 2-3 minutes. Add the minced garlic (bawang) and cook for another minute until golden and aromatic.
- Add the pork belly pieces first and cook for 7-10 minutes at medium-high heat (350°F/175°C), turning occasionally until they develop a light brown color on all sides. Push the pork to one side of the pan and add the chicken pieces. Brown the chicken for 5-7 minutes until the skin starts to turn golden.
- Pour in the vinegar (suka) and let it come to a boil. Important: Do not stir (huwag haluin) for the first 3-5 minutes – this cooking technique helps mellow the vinegar’s sharp acidity. After the initial boiling, add the soy sauce (toyo), whole black peppercorns (pamintang buo), bay leaves (dahon ng laurel), and water (tubig).
- Bring the mixture to a boil, then reduce heat to low (200°F/95°C). Cover and let it simmer (palutuin) for 30-40 minutes, occasionally stirring to ensure even cooking. The dish is ready when both the chicken and pork are fork-tender (malutong), and the sauce has reduced to your desired consistency. For best results, let the adobo rest for 10-15 minutes after cooking to allow the flavors to settle (palapuin).
- For those who prefer a thicker sauce, remove the meat and continue to reduce the sauce over medium heat until it reaches your desired thickness. Return the meat to the pan and gently toss to coat evenly. Taste and adjust seasoning with salt and pepper if needed. For added richness, you can fry the meat pieces separately until crispy (pritong) and then return them to the sauce before serving. Serve hot with steaming white rice (mainit na kanin) and garnish with crispy garlic bits (toasted na bawang) if desired.
Tips from Lola’s Kitchen
- Choose vinegar wisely: Cane vinegar (sukang maasim) is traditional, but white vinegar works well
- Don’t skip the browning: It develops deeper flavors
- “Adobo Cut” chicken pieces should be slightly larger than bite-sized
- Let it rest: Adobo tastes better after flavors meld for a few hours
- Save the sauce: Leftover sauce makes an excellent flavor base for other dishes
Nutrition
Traditional Serving Suggestions
- With steaming white rice (kanin)
- As part of breakfast (adobosilog) with garlic rice and fried egg
- With sliced banana (saging) on the side
- Garnished with crispy garlic bits
- Accompanied by pickled papaya (atchara)
Troubleshooting
- Too Salty:
- Add quartered potatoes to absorb excess salt
- Balance with a splash of vinegar or water
- Too Sour:
- Add a pinch of sugar
- Cook longer to mellow vinegar
- Meat Too Tough:
- Simmer longer on low heat
- Add water if needed to prevent drying
Ingredient Alternatives
- Vinegar: Apple cider vinegar, coconut vinegar
- Soy Sauce: Liquid aminos, coconut aminos (for gluten-free)
- Meat: All chicken or all pork version
- Pork: Pork loin for leaner option
- Chicken: Boneless thighs for quicker cooking
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Reheating Temperature: 165°F (74°C)
- Microwave: 2-3 minute intervals, stirring between
- Stovetop: Low heat with splash of water
Variations
- Adobo sa Gata (Coconut Milk):
- Add 1 cup coconut milk near end of cooking
- Spicy Adobo:
- Add 2-3 Thai chilies or 1 tablespoon chili flakes
- Turmeric Adobo:
- Add 1 thumb-sized luyang dilaw (turmeric)
- Adobo sa Puti (White Adobo):
- Omit soy sauce, use salt instead
Frequently Asked Questions
Q: Why do you not stir after adding vinegar? A: This allows the vinegar to cook off its harsh acidic taste naturally.
Q: Can I marinate overnight? A: Yes, this enhances flavor but isn’t necessary for a delicious adobo.
Q: Why is my sauce not thickening? A: Simmer uncovered for last 10-15 minutes to reduce sauce.
Q: How do I know when it’s done? A: Meat should be fork-tender and internal temperature correct.
Q: Can I make this in a slow cooker? A: Yes, brown meat first, then cook on low for 6-8 hours.
The Story Behind Chicken and Pork Adobo
Before Spanish colonizers arrived in the Philippines, our ancestors were already practicing the art of preservation through vinegar and salt – a cooking method that would later evolve into what we now know as adobo. Unlike its Spanish namesake, Filipino adobo was born from our tropical climate’s necessity, where food needed to be preserved in the humid environment of our 7,641 islands.
The addition of soy sauce to traditional adobo came much later, through Chinese traders who frequently visited our shores. This fusion created the darker, more umami-rich version that most Filipinos love today. While every region has its own take on adobo – from the coconut milk-based adobo sa gata in Bicol to the turmeric-tinged yellow adobo in Cavite – the combination of chicken and pork in one dish represents Filipino ingenuity and practicality. Known affectionately as “CPA” (Chicken Pork Adobo) in many households, this two-meat version maximizes flavor while ensuring nothing goes to waste.
What makes this dish truly special is its role in Filipino culture. It’s often called our unofficial national dish, and for good reason. Whether you’re in a humble carinderia in Tondo or a high-end restaurant in Makati, adobo remains a testament to Filipino resourcefulness and creativity. The dish even varies from family to family – some add potatoes, others swear by liver spread, while certain households insist on an extra splash of vinegar. These variations aren’t just recipes; they’re stories of Filipino families passed down through generations.
Today’s version of Chicken and Pork Adobo combines the best of both worlds – the rich, fatty goodness of pork belly with the leaner, more delicate chicken pieces. The meat slowly braises in the classic combination of vinegar, soy sauce, garlic, and bay leaves until it reaches that perfect state where it’s tender enough to pull apart with a fork, yet still holds its shape. The sauce, dark and glistening, becomes a perfect harmony of salty, tangy, and savory flavors that Filipinos around the world recognize as the taste of home.
