CPA (Chicken Pork Adobo)
How can you make chicken adobo better? How about by combining it with pork? This is what CPA or Chicken Pork Adobo is all about.
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Hearty, popular, and oh so flavorful, the Chicken Pork Adobo dish is something many Filipinos have probably tried at home. This is a combination of chicken adobo and pork adobo. And it often makes appearances at karinderyas or small eateries in the Philippines because, well, who doesn’t like more kinds of meat in their adobo?
Filipino Chicken Pork Adobo
This mix makes for a meal that is never boring because you get to have something that’s a bit more firm with the pork, as well as a pleasant tenderness in chicken.
But did you know that adobo differs in various countries? For places like the Carribean, this actually refers to a marinade mixed with a dry spice blend made of ingredients like onion powder. And as for the Philippines, it is an irresistible sour stew made with soy sauce and vinegar.
How to Cook CPA (Chicken Pork Adobo)
Here’s a heads up– you will want to marinate your pork and chicken the night before for optimal results. After all, adobo is all about its deep and savory taste! But if you have to serve your dish today, don’t worry because 1 hour of marinating would also do.
- Marinating the Meat – Combine the chicken, pork, soy sauce, and half of the garlic in a large bowl. Mix well. Marinate this for at least 1 hour. Note: For best results, marinate this overnight.
- Browning the garlic – Heat the cooking oil in a pan and then add the remaining garlic immediately. This will slowly cook and brown the garlic and will prevent it from getting burnt easily. Continue cooking while occasionally stirring until the garlic turns golden brown. Remove the garlic and set it aside. Also set the pan with garlic oil aside for use later.
- Initial simmering – Transfer the marinated pork and chicken along with all the marinade ingredients in a separate cooking pot. Add vinegar, cracked peppercorns, and dried bay leaves. Cover the cooking pot and let it boil. Adjust the heat to a simmer. Continue simmering for 30 to 35 minutes. Remove the chicken pieces and place it on a plate. Continue simmering the pork for 20 minutes. After that, remove the pork and place it on the same plate with the chicken.
- Frying the meat – As the pork cools down, heat the garlic oil on the other pan. Fry the chicken pieces for around 3 minutes per side or until it browns. Make sure that the chicken has dried up for a while before frying. This will prevent the oil from splattering. Do the same thing with the pork, afterwards.
- Final simmering and finishing the dish – Put the fried pork and chicken back into the cooking pot with the sauce. Bring it back to a boil. Add the Datu Puti Fish Sauce. Cover the pot. Adjust the heat to a simmer and then continue simmering for 10 to 12 minutes. Note: You can add ½ cup water if you want your adobo to have more sauce. Make sure to adjust the flavor by adding more fish sauce as necessary. Then you may also add around 1 teaspoon of sugar if preferred. Transfer your chicken pork adobo to a serving plate. Afterwards, sprinkle with fried garlic on top.
- Serving the dish – Serve this with warm rice. Share and enjoy!
Ingredients in CPA
One of the truly beautiful things about adobo is that it is mainly composed of just meat and seasonings. The way we season it is truly what makes adobo what it is– plenty tasty and juicy!
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- Chicken – I really like using poultry with any sort of marinade because it can absorb seasonings and spices quite well.
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- Pork belly – This is the ingredient that truly makes adobo feel like a dish you want to indulge in. The fat in the pork creates the perfect texture so you can enjoy your stew with something juicy and soft!
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- Cooking oil – To get everything cooking well and making sure the ingredients do not stick to the pot!
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- Vinegar – For a strong, perfectly sour adobo stew!
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- Fish sauce – Filipinos probably know all about the importance of this component. Fish sauce is something we often use for a deep, satisfying savor. You simply can’t get this kind of umami flavor anywhere else!
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- Garlic – To enhance the flavor and aroma of our dish.
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- Soy sauce – Responsible for a great part of the flavor of adobo, soy sauce is an essential in our dish! It provides a deep, somewhat intense kind of saltiness that we simply can’t go without.
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- Bay leaves – For an appetizing adobo aroma.
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- Cracked peppercorn – We really want cracked peppercorn for our recipe to give our dish a full, spicy flavor.
What to Serve with Chicken Pork Adobo
What’s adobo without plenty of steaming hot rice? These two go together like two peas in a pod! But if you want something a bit tastier and garlic-y, my ultimate recommendation would be Sinangag! Another thing we often pair with our adobo is a simple Hard-boiled Egg. The mild and subtle saltiness of the egg works in contrast with the flavor of the adobo. And if you’re craving for some dessert, keep the meal going the Filipino way by having some sugary, delicious Bananacue!
While this version with combined chicken and pork is really good, you might also want to check out a similar recipe for pork and chicken adobo with a simpler approach. Enjoy!
Try this recipe for Chicken Pork Adobo and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
CPA (Chicken and Pork Adobo)
Ingredients
- 1 ½ lbs. chicken sliced into serving pieces
- 1 ½ lbs. pork belly sliced into 2-in cubes
- 1 ¼ cup white vinegar
- 2 tablespoons fish sauce
- 2 heads garlic crushed
- ¼ cup soy sauce
- 3 pieces bay leaves
- 1 ½ teaspoons peppercorn cracked
- 4 tablespoons cooking oil
Instructions
- Combine the chicken, pork, soy sauce, and half of the garlic in a large bowl. Mix well. Marinate this for at least 1 hour. Note: For best results, marinate this overnight.1 ½ lbs. chicken, 1 ½ lbs. pork belly, ¼ cup soy sauce, 2 heads garlic
- Heat the cooking oil in a pan and then add the remaining garlic immediately. This will slowly cook and brown the garlic and will prevent it from getting burnt easily. Continue cooking while occasionally stirring until the garlic turns golden brown. Remove the garlic and set it aside. Also set aside the pan with garlic oil as this will still be used later.4 tablespoons cooking oil
- Transfer the marinated pork and chicken along with all the marinade ingredients in a separate cooking pot.
- Add the vinegar, cracked peppercorns, and dried bay leaves. Cover the cooking pot and let it boil. Adjust the heat to a simmer. Continue simmering for 30 to 35 minutes.1 ¼ cup white vinegar, 1 ½ teaspoons peppercorn, 3 pieces bay leaves
- Remove the chicken pieces and place it on a plate. Continue simmering the pork for 20 minutes. Remove the pork and place it on the same plate with the chicken.
- As the pork cools down, heat the garlic oil on the other pan. Fry the chicken pieces for around 3 minutes per side or until it browns. Make sure that the chicken has dried up for a while before frying. This will prevent the oil from splattering. Do the same thing with the pork, afterwards.
- Put the fried pork and chicken back into the cooking pot with the sauce. Bring it back to a boil.
- Add the fish sauce. Cover the pot. Adjust the heat to a simmer and then continue simmering for 10 to 12 minutes. Note: You can add ½ cup water if you want your adobo to have more sauce. Make sure to adjust the flavor by adding more fish sauce as necessary. You may also add around 1 teaspoon of sugar if preferred.2 tablespoons fish sauce
- Transfer your chicken and pork adobo to a serving plate. Sprinkle with fried garlic on top.
- Serve this with warm rice. Share and enjoy!
Notes
- Spice level – This is something you don’t have to worry about! While we do utilize cracked peppercorn, this is not a spicy dish. The sourness and saltiness definitely overpower the subtle spice we may get from the peppercorn.
- Sweetness level – We work with plenty of salty seasonings in adobo, but not much that necessarily provide sweetness. If a sweet adobo is more up your lane, as I mentioned in this recipe, feel free to sprinkle in 1 teaspoon of sugar.
- Pork belly – You don’t necessarily have to use pork belly in this dish. I know some people who are not big fans of the belly part, and so you could also try using pork shoulder instead. And if you are vegan, you may even try this recipe with dried soy instead.
- Chicken – Speaking of plant-based dishes, you could also swap out the chicken for cauliflower instead. But if you are looking for a meat alternative, ground turkey is another great choice as it can taste similar to chicken.
Nutrition Information
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