Looking for the ultimate Filipino comfort food? Chicken and Pork Adobo combines two classics into one delectable dish. Braised low and slow in vinegar, soy sauce, and spices, it’s bursting with savory, garlicky flavors that are sure to hit the spot!
Two of the most popular meat used in adobo are chicken and pork, and our recipe here is the best of both worlds. It combines serving cuts of baboy and manok into one mouthwatering dish that’s sure to satisfy everyone’s cravings.
It’s the quintessential Filipino comfort food, and for good reasons.
Why you’ll love adobong manok at baboy adobo
- No complicated ingredients; uses simple pantry staples you probably already have on hand
- Easy prep; the meat can be bought already cut up from the butcher shop
- Less clean-up; it cooks in one pan
- Rich flavors! Fork-tender pork, fall-off-the bone chicken, and a thick, hearty sauce over piping-hot steamed rice is heaven on a plate!
Cut of meat to use
- Chicken– while you can use boneless breast or thigh meat, bone-in delivers the best taste. You can use a combination of bone-in legs, thighs, wings, or whole chicken cut-up into serving parts.
- Pork– I used pork shoulder but belly and spare ribs are also good options. You can also use pork ham, loin, or center cut chops if you prefer a leaner cut.
This CPA (Chicken Pork Adobo) recipe is not much different from other versions made solely of chicken or pork, other than brown the pork, which requires longer cook time, a bit before adding the chicken to prevent the latter from falling apart while the former sufficiently tenderizes.
If you have time, you can marinate the meat with soy sauce and aromatics for about 30 minutes to boost flavor. Drain well to ensure proper browning and reserve the marinade.
Cooking tips
- For even cooking, cut the meat in uniform size.
- Allow the vinegar to boil uncovered and without stirring to cook off the strong acid taste.
- If you prefer a sweeter taste, stir in a teaspoon or two of brown sugar.
- Potatoes and hard-boiled eggs are a delicious way to extend servings. Pan-fry the cut potatoes first before adding them to the stew to keep from falling apart.
Serving suggestions
- Enjoy chicken and pork adobo as a main dish with steamed rice on the side. Some like to serve Dole bananas alongside the hearty meal to add a fresh note of flavor.
- It’s also common to serve the dish with garlic fried rice and sunny-side-up eggs as part of adobosilog breakfasts.
How to store
- Adobo is a great make-ahead meal as it keeps well for days. To store, allow to completely cool and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan to an internal temperature of 165 F or warm in the microwave at 2 to 3-minute intervals until heated through.
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 1 1/2 pounds pork shoulder or belly, cut into 2-inch cubes
- 1 1/2 pounds chicken, cut into serving parts
- 1 cup vinegar
- 1/2 cup soy sauce
- 1 cup water
- 2 bay leaves
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.
- Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.
- Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
cher says
hi. i want to try this tonight. can i use rice vinegar on this recipe?
Maria says
I was just wondering what is the best soy sauce to use. Silver swan or Datu puti? I haven’t tried this recipe yet but want to as soon as possible. Thank you
Melissa Marie says
I followed this recipe except, after 50 minutes of simmering, I uncovered and simmered for another 40 minutes to reduce the sauce. I cup of water is too much but cooking longer reduced and thickened the sauce. It was loved by the whole gang and gone the next day. Thanks for this recipe.
Cen Pad says
Taste is good.Thank you for sharing Lalaine
Violeta Dasilva says
Chicken and pork adobo are 👍 my kids my grandkids they loved it.
Violeta Dasilva says
My kids they ask me to cook chicken and pork adobo they love it
Karenina Lachica says
My favorite cooking is chicken & pork adobo from my mom who taught me how to cook when I was teenager days…the only thing from your ingredients I don’t put water but nice to know.
My family, friends and co-workers they like my potluck chicken & pork adobo.
Thank for sharing Lalaine Manalo and you have 5 stars!!!👏👌☺️
Sincerely,
~Karen Lachica~
Cypress CA, Orange County
Linda Larson says
Very interesting. You are talented and very good in explaining
Thanks a lot.
Linda Larson of Texas.
You have 5 stars.
Lalaine Manalo says
THank you for the 5 stars!
Rudora Casimiro says
big HELP for a firstTimer like me😊..
nagustohan ng FAMILY ko .. lalo na sa anak q na 1yr.&8mos Old..
Lalaine Manalo says
I’m glad nakatulong ang recipe 🙂
Anne says
First time kong magluto ng adobo for my family, buti nalang they loved it. I added a little sugar kasi it was too vinegary for my taste. I’ll try again next time hanggang sa ma-perfect ko. Thank you for your recipe, Miss Lalaine!
Lalaine Manalo says
Thanks for the 5-stars! I’m glad you were able to make the recipe work for you. I prefer a bit of sweetness in my adobo, too 🙂
Tammie Hataway says
While in the Philippines I was taught to make the adobo by my housegirl. She added potatoes which soaked up alot of the juices and made the dish Masarap d
Lalaine Manalo says
Yes, potatoes or hard-boiled is a good way to extend the dish. 🙂
Joselito says
good tasting recipes…..love it
Lalaine Manalo says
Thank you!
Maria Bethem says
Always looking and trying adobo recipes , this one is a totally awesome version of adobo . Thank you for sharing and this will be a go to version from now on .. Maraming Salamat
Lalaine Manalo says
Thanks for the 5-stars! Glad you enjoyed it!
Maria says
Thank for this recipe. I followed this recipe and for the first time, my adobo is a hit! Love the outcome! My husband loves it so much In short, giba ang rice cooker! I am not a very good cook but with this easy yo follow recipe, I was able to cook a great tasting adobo!
Lalaine Manalo says
Masarap talaga ang adobo, mapapaunli ka talaga 🙂
Nanci says
I cooked this recipe and my family liked it,I followed the direction with a little modification. I use 3/4 cup of vinegar and followed your instruction by the minute but when I taste it a little sour so I added a tsp of sugar let it boil and added a tbsp of dark soy sauce (they want it darker) let it boil and salt and pepper to taste and delicious, thank you very much, I know now what to do cooking with vinegar,THANK YOU AGAIN!!!’ Nanci
Lalaine Manalo says
You’re welcome 🙂
isabela says
napaka asim ng 1 cup of vinegar. cant take it. ginawa ko tinapom po namin ulit ang sabaw at nilagyan ulit ng toyo. something is wrong mali po ang 1cup of vinigar
Lalaine Manalo says
Hello, Isabela,
I am sorry to hear the recipe didn’t work well for you. May I ask if the ingredients were properly measured? One cup is only 8 ounces and that’s not a lot considering we are using 3 pounds of meat (chicken and pork). Also, it is important that the vinegar is allowed to boil uncovered and without stirring for a few minutes to allow the strong acid taste to cook off. Did you use Filipino vinegar or distilled? White distilled vinegar tends to very strong in taste.