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Chicken and Pork Adobo

by Lalaine Manalo last updated June 30, 2015 posted September 19, 2014 29 Comments

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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 porkΒ Β 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

Chicken and Pork Adobo
 
Print
Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
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
  1. 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.
  2. 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.
3.2.2807

Chicken and Pork Adobo

Β 

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Filed Under: Meat and Poultry Tagged With: chicken, garlic, pork, soy sauce, vinegar

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. isabela says

    May 24, 2019 at 3:11 pm

    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

    Reply
    • Lalaine Manalo says

      May 26, 2019 at 7:28 am

      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.

      Reply
  2. Zahra says

    September 5, 2018 at 4:20 am

    Thank you Ate Lalaine for the recipe. It was delish and my kids loved it all.

    Zahra

    Reply
    • Lalaine says

      September 8, 2018 at 12:24 pm

      I am glad the recipe worked well for you and the family. πŸ™‚

      Reply
  3. Tanya Regala says

    May 23, 2018 at 8:45 pm

    wow pwede palang mix yong chicken at pork? diko pa siya natatry pero mukang masarap. salamat sa ingredients at direction kung paano lutuin.

    Reply
    • Julius says

      October 25, 2018 at 11:45 pm

      Hi Tanya, – natry mo yung mix of pork and chicken adobo? Itrtry ko palang sana this coming weekend ..

      Reply
  4. Charlotte says

    February 28, 2018 at 2:24 pm

    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.

    Reply
    • Lalaine says

      April 17, 2018 at 5:42 pm

      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. πŸ™‚

      Reply
  5. kariz says

    September 20, 2016 at 10:57 pm

    hindi po ba masyadong maasim if 1cup vinegar ang gagamitin?

    Reply
    • Lalaine says

      September 20, 2016 at 11:01 pm

      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.

      Reply
  6. bob says

    August 11, 2016 at 9:24 am

    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.

    Reply
    • Lalaine says

      August 11, 2016 at 8:05 pm

      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 πŸ™‚

      Reply
  7. Ron Morrison says

    April 30, 2016 at 6:08 am

    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

    Reply
  8. Carlo says

    April 25, 2016 at 7:00 am

    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.

    Reply
    • Lalaine says

      April 28, 2016 at 10:01 pm

      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. πŸ™‚

      Reply
  9. kristina says

    February 10, 2016 at 2:51 am

    Perfect!
    Mabenta ang adobo ko ngayong gabi, no need to add sugar for a great taste…
    Thankz LalaineπŸ’•

    Reply
    • Lalaine says

      February 12, 2016 at 11:24 pm

      Thanks, Kristina. Enjoy talagang magluto pag ubos lahat πŸ™‚

      Reply
  10. Les says

    November 11, 2015 at 4:37 pm

    The picture is gorgeous!!!

    Reply
    • Lalaine says

      November 16, 2015 at 8:45 am

      Oh thank you so much, Les. You made my day πŸ™‚

      Reply
  11. Kris Garing says

    April 9, 2015 at 6:26 am

    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 =)

    Reply
    • Lalaine says

      April 13, 2015 at 8:32 am

      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 πŸ™‚

      Reply
  12. joey says

    March 4, 2015 at 4:13 pm

    i followed this recipe to a T but it’s too sour for our taste :((

    Reply
    • Lalaine says

      March 4, 2015 at 4:23 pm

      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.

      Reply
  13. mary ann says

    October 23, 2014 at 3:39 am

    i was wondering nga about the vinegar. Buti namention mo po.

    Reply
  14. edelweiza says

    September 30, 2014 at 12:15 am

    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! πŸ™‚

    Reply
    • Lalaine says

      September 30, 2014 at 1:05 am

      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. πŸ™‚

      Reply
      • Deborah says

        February 9, 2016 at 4:06 pm

        English please

        Reply
  15. Josephine says

    September 20, 2014 at 10:31 am

    Lalaine thanks for all your hardwork. It helps all your countrymen continue to enjoy the foods we missed back home. Love it!

    Reply
    • Lalaine says

      September 20, 2014 at 1:27 pm

      Thanks, Josephine πŸ™‚

      Reply

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