Filipino Chicken and Pork Adobo (Adobong Manok at Baboy)
The ultimate Chicken and Pork Adobo combines tender pork belly and succulent bone-in chicken braised in a perfectly balanced sauce of native vinegar, soy sauce, garlic, and aromatic spices. This classic Filipino comfort food marries the rich, fatty notes of pork with the leaner, delicate chicken meat, all slowly simmered until the meat is fork-tender and the sauce reaches that coveted sticky-savory consistency that's perfect for drizzling over steaming white rice. This recipe delivers adobo exactly as it should be – deeply flavorful, authentically prepared, and absolutely impossible to resist.
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
- First, pat dry your chicken pieces and pork belly cubes with paper towels. Season them well with salt and black pepper on all sides.
- Heat your large pot or pan over medium heat. Add oil and let it get hot. Once hot, add your sliced onions and cook them until they turn clear and soft, about 3 minutes. Add all the minced garlic and cook for 1 minute until you can smell its wonderful aroma.
- Add the pork belly pieces first. Cook them for about 7-10 minutes, turning them occasionally until they're lightly browned on all sides. Now add your chicken pieces and cook for another 5-7 minutes until they also start to brown.
- Pour in the vinegar and let it come to a boil. Here's an important tip - don't stir for the first 3-5 minutes after adding the vinegar. This helps make the vinegar taste less sharp. After this, add the soy sauce, whole peppercorns, bay leaves, and water.
- Let everything come to a boil, then lower the heat. Cover your pot and let it simmer gently for about 30-40 minutes. Stir occasionally to make sure nothing sticks to the bottom. You'll know it's done when both the chicken and pork are tender enough to easily pierce with a fork, and the sauce has thickened slightly.
- Turn off the heat and let your adobo rest for about 10 minutes. This helps all the flavors come together better. Taste the sauce and add more salt or pepper if needed. Serve your adobo hot over freshly cooked white rice. The sauce is perfect for drizzling over your rice.
- For leftovers, let the adobo cool completely before storing it in an airtight container in the refrigerator. It actually tastes even better the next day, and you can keep it for up to 3 days.
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
Calories: 425kcalCarbohydrates: 8gProtein: 35gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 182mgSodium: 1200mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 292IUVitamin C: 1mgCalcium: 42mgIron: 2.5mg
Tried this recipe?Let us know how it was!