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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 tablespoon oil
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- 1-½ pounds pork shoulder or belly cut into 2-inch cubes
- 1-½ pounds chicken cut into serving parts
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
- 2 bay leaves
- salt and pepper to taste
Instructions
- 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.
“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.”
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 🙂