CPA (Chicken and Pork Adobo)

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CPA (Chicken and Pork Adobo)

Traditional Filipino chicken and pork adobo recipe

Prep Time10

Cook Time1

Course: Main Course

Cuisine: Filipino

Keyword: adobo

Servings: people

Calories: 1139kcal

Author: Vanjo Merano

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