Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.
This dish is like making both Chicken Adobo and Pork Adobo in one pot. Note that I combined both ingredients immediately and cooked each at the same time. You may also cook the pork first until it gets tender before adding the chicken. This will ensure that the chicken is cooked just right.
This dish is best prepared for either lunch or dinner. There are times when I have this for breakfast along with rice and 2 pieces of boiled eggs.
I think that adobo can be enjoyed anytime of the year. However, this is always best to have during outings or excursions during summertime. We all know that aside from being delicious, adobo does not spoil easily. You can keep it for a few days without refrigerating. This makes it an ideal “baon” .
This recipe suggest the use of pork belly. You can also use pork shoulder. Sometimes I also use chopped pork ribs. Feel free to modify the recipe based on your preference.
Try this Adobo Recipe. 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
- 4 pieces dried bay leaves
- 2 teaspoons whole peppercorn
- 1 head garlic slightly crushed
- 6 tablespoons vinegar white
- 1/2 cup soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons brown sugar
- 2 cups 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!
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.
Kensie Almarinez says
Best adobo. If your website is a book, probably most of the pages are all torn or worn out because I always use it.
Thanks for sharing your talent.
My friends always asks me,
“Sarap ah pano mo niluto?”
Sabi ko sa Panlasangpinoy.
Ha?
Hahaha sa website galing “Panlasangpinoy”
Villamor says
thank you so much for sharing all these knowledge
Catherine Maseda says
Can boneless pork chops be used?
Vanjo Merano says
Yes, you can use boneless (or bone-in) pork chops.
Cebu_Ana says
What if I don’t have oyster sauce? Can I sub it with somthing, like brown sugar?
Vanjo Merano says
You can omit the oyster sauce. adding a bit of brown sugar is a good idea. Although it is not an alternative ingredient.
Mary Grace Escarro says
Mmmmm yummy. My family loves this recipe. I’m a Filipina from Mindanao married to an Irish man. We have 2 kids(11&6) living in Ireland nearly 15years. I normally make pork adobo and they have always loved it…this recipe though just brought adobo to a yummier level. I’m making it again today. Thank you Vanjo.
Eul Lopez says
Thanks you for sharing. We always use all your recipe! Great job po!