Adobo is considered as the signature dish of the Philippines. Almost all meats, seafood,and vegetables can be cooked using this method. Chicken Adobo is an example of a famous adobo version that is gaining popularity around the world. This simple dish that once captured the palate of Filipinos is now making its debut to the world’s kitchens.
Another good adobo recipe is the Pork Adobo. This recipe has many versions; almost all families have their unique way of cooking this dish. From the four basics ingredients of vinegar, soy sauce, peppercorns, and dried bay leaves, other components were added to produce unique pork adobo dishes. Imagine how good both dishes are. What if they are combined into one? Absolutely awesome! Go on and ask your Filipino friends about this. I’m sure that they were able to try Pork and Chicken Adobo at least once.
If you are into the Paleo Diet and want to see how at least Chicken Adobo is done the Paleo way, check this Paleo Chicken Adobo Recipe.
Try this adobo recipe and let me know what you think.
Pork and Chicken Adobo Recipe
Ingredients
- 1 1/2 lbs pork belly chopped
- 1 1/2 lbs chicken cut into serving pieces
- 3 to 4 pieces dried bay leaves
- 2 teaspoons whole peppercorn
- 1 head garlic slightly crushed
- 6 tablespoons vinegar white or sugar cane
- 3/4 to 1 cup soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons brown sugar
- 1 cup water
- Salt to taste
- 3 tablespoons cooking oil
Instructions
- Heat oil in a pan
- Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
- Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
- Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.
- Add the sugar and stir.
- Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
- Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
- Serve. Share and enjoy!
Nutrition
Juliaks says
This Image makes me hungry!!! In fact Im starving just by looking at it… thanks for the recipe ill make this tomorrow night with yummy plain white rice.
Michelle says
Magkano budget nito pag mga 4-6 persons ang kakain?
evelyn says
What is the reason for adding the vinegar last? In the other recipes that I’ve seen, the vinegar is added with the soy sauce.
Carissa says
Tried this receipe last night!
really delicious, tastes just like moms!
thanks
Ferma Lee says
Thank you so muchhhhhhh for sharing on how to cook Fil.dish.I really learned a lot..I do appreciate so much your effort in teaching us..Thank you sooooooo much!!!
Lourdes says
This is my all time favorite Filipino dish.I usually use white sugar to add a sweet taste but the next time I will cook Adobo, I will try using brown sugar to taste the difference.Thanks for the new info!
Burty Roberts says
Wow that looks so good! I’m gonna have to try making it this weekend!
Laryza says
what’s the reason of setting aside of garlic po kuya?
sumomanu says
Thank you for sharing, I use to eat this with my philipino friends on the cruise ships. I’ll try myself now.
rome says
tried and tested..
certified RAPSA 🙂
Lakandula says
Just did it…it was GRREATTT!!! Burp! scuse me! 🙂
Ceciron C Alejo jr says
Photo looks so delicious…thanks for the recipe..
Giel says
It is delicious! Wow what a heaven Food.
Wendy Vaughn says
Tried this recipe. My husband is American and I’m Filipina. He says this is the best adobo I have ever made. Our daughter brought half of the pot to her apartment in UCSB. She shared with room mates who have never had adobo. They all loved it! Thanks for sharing your recipe. I added banana blossoms but used all your ingredients. I’ve finally found my perfect chicken and pork adobo recipe!
Teresa Virrey says
I tried your recipe and it turned out great! Your version is much easier and tastier than the others. I just added hard boiled eggs at the end . I will make this again for sure! Thanks for sharing your version.