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
Prep time
Cook time
Total time
Yield: 4 to 6 Servings
Ingredients
- 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
- 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.
Thank you Ate Lalaine for the recipe. It was delish and my kids loved it all.
Zahra
I am glad the recipe worked well for you and the family. 🙂
wow pwede palang mix yong chicken at pork? diko pa siya natatry pero mukang masarap. salamat sa ingredients at direction kung paano lutuin.
As ALWAYS, this is another delicious dish from Kawaling Pinoy. My picky 3 and 5 years old kids love it. Though, mine still had a bit of vinegar taste. I say because of the distilled vinegar that I used. (I used 3/4 cup of distilled vinegar and 1/4 cup of cane vinegar. Because I don’t have cane vinegar left). Next time, I use cane vinegar like Datu Puti and nothing else. Thanks a lot Ate Lalaine.
Aww, thank you so much, Charlotte. Glad the kiddos enjoyed it. Yes, distilled vinegar has a stronger taste but if it’s too acidic, just add a pinch of sugar to the adobo sauce to balance it out. 🙂
hindi po ba masyadong maasim if 1cup vinegar ang gagamitin?
Hello Kariz
Ok lang sa panlasa ko ang proportions na stated sa recipe. Pagka-add mo nang vinegar, boil uncovered and without stirring for a few minutes para ma-cook off yung asim.
I will try your recipe tonight. The one I served last year, nakalimutan ko na kung paano ko niluto iyon, galing din sa internet. But my coworkers here in Orlando, FL loved it. Kunti lang nga niluto ko dahil baka di magustuhan, mapahiya lang ako. Here in the US, majority enjoys pinoy adobo.
Hello Bob
Yes, adobo seems to be the most well known and liked of our Filipino dishes. I think dahil familiar ang mga tao sa soy sauce and vinegar at hindi masyadong intimidating ang ingredients like sa pinakbet na may shrimp paste 🙂
Hi,
Lookng forward to making this, but instructions don’t say when to add water and bay leaf. Is it after you do the trick with the vinegar? Also, I bought Filipino cane vinegar which seems to be less acidic, is that step still necessary?
Thanks so much for your help!
Ron
Thanks for this recipe.
I’ve tried a couple of other recipes that gave a result that was too vinegary, so I was curious about the specific way you deal with the vinegar. I’m glad to say that whatever science is involved (or magic), it works! The sabao had that beautiful rich adobo flavour without being too vinegary. Maybe a bit salty but I think it was my brand of soy sauce, might try salt-reduced next time.
I made it with chicken only so I can’t wait to make it with pork and chicken next time.
Hello Carlo
Yes, I am not sure what “magic” happens here but not stirring and allowing it to boil seems to tame down the acidity.
I am glad you enjoyed the adobo and I hope you do try a few more recipes here at Kawaling Pinoy. 🙂
Perfect!
Mabenta ang adobo ko ngayong gabi, no need to add sugar for a great taste…
Thankz Lalaine💕
Thanks, Kristina. Enjoy talagang magluto pag ubos lahat 🙂
The picture is gorgeous!!!
Oh thank you so much, Les. You made my day 🙂
I’ve tried this recipe of yours few weeks back and cooking the vinegar without stirring definitely works! I will be making this again tonight =)
Hello Kris
I don’t really know the chemical or scientific basis to that but “not stirring” and “not covering” vinegar while it’s cooking does take the edge off its acidity.
I am glad you enjoyed the recipe 🙂
i followed this recipe to a T but it’s too sour for our taste :((
Hi Joey
The “sour” taste of adobo usually comes from vinegar not “cooked off” enough. Kumbaga “buhay” pa ang suka. The best way is, once you add the vinegar to the pot, let it boil uncovered and without stirring for about 5 minutes to allow the acidity to cook off.
If the vinegar is still too strong even with this step, please try decreasing to maybe 3/4 cup.
i was wondering nga about the vinegar. Buti namention mo po.
Until now, my adobo is just satisfactory. I still can’t replicate my mom’s version. Or my MIL’s. I’ll try this recipe one weekend because the picture of your adobo here makes me drool! 🙂
Hi Edel
I used to be hit and miss with my adobo, too, but one thing I learned from a friend, the vinegar needs to cook off properly. Kaya pinakukulo ko for a few minutes without stirring and without cover para di buhay ang asim nang suka. At siyempre, the more maraming taba mas masarap. 🙂
English please
Lalaine thanks for all your hardwork. It helps all your countrymen continue to enjoy the foods we missed back home. Love it!
Thanks, Josephine 🙂