Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn’t really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to prevent one from falling apart while the other sufficiently tenderizes. Give this dish a try for dinner tonight and let me know what you think.
Chicken and Pork Adobo
- 1 tablespoon 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
- In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. 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 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.