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 will surely hit the spot!
Two of the most popular meats in adobo are chicken and pork; our recipe here is the best of both worlds. It combines serving cuts of baboy and manok into one mouthwatering dish that will satisfy everyone's cravings.
It's the quintessential Filipino comfort food, and for good reason.
Why you'll love adobong manok at baboy adobo
- No complicated ingredients. it 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- pork shoulder, belly, or spare ribs are good options. You can also use pork ham, loin, or center-cut chops if you prefer a leaner cut.
Sauce ingredients
Classic adobo sauce is a delicious medley of salty and savory flavors with a hint of tang. It's made of vinegar, which also acts as a preservative, soy sauce for umami flavor, and aromatics and seasonings such as garlic, onions, bay leaves, salt, and pepper to enhance flavor. Adjust the amount of water depending on how long the meat takes to cook and how saucy you like the dish.
Cooking chicken and pork adobo
This CPA (Chicken Pork Adobo) recipe is not much different from chicken adobo or pork adobo, other than browning the pork, which requires a longer cooking 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.
- Saute onions and garlic in a pan until aromatic. Add pork and cook until lightly browned and about half done.
- Add chicken and cook until lightly browned and juices run clear.
- Add vinegar and boil uncovered without stirring for about 2 to 3 minutes.
- Add soy sauce, water, and bay leaves. Continue to boil, skimming scum that floats on top.
- Lower heat, cover, and simmer until meat is tender and sauce is reduced.
- Adjust taste with salt and pepper as needed.
Cooking tips
- 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.
Frequently Asked Questions
Which is better chicken adobo or pork adobo?
This is a matter of preference. Some prefer the hearty, more fatty flavor of pork cuts, while others prefer leaner chicken meat. There is no need to choose in this recipe, as we combine both meats into one mouthwatering dish.
Why is vinegar important in adobo?
Adobo is a type of Filipino cooking where meat, fish, or vegetables are braised in vinegar and spices. The vinegar helps tenderize the meat and adds a hint of tangy flavor. It also acts as a preservative to prolong the life of food.
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 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.
More chicken recipes
Ingredients
- 1 tablespoon canola 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 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, skimming scum that floats on top.
- 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.
Notes
- 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.
Video
Nutrition Information
“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.”
Zahra says
Thank you Ate Lalaine for the recipe. It was delish and my kids loved it all.
Zahra
Lalaine says
I am glad the recipe worked well for you and the family. 🙂
Tanya Regala says
wow pwede palang mix yong chicken at pork? diko pa siya natatry pero mukang masarap. salamat sa ingredients at direction kung paano lutuin.
Julius says
Hi Tanya, - natry mo yung mix of pork and chicken adobo? Itrtry ko palang sana this coming weekend ..
Charlotte says
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.
Lalaine says
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. 🙂
Richard says
Hi Lalaine,
If using Silver Swan soy sauce should I use the regular or special soy sauce? If I cannot find it (hit and miss in the UK) should I use light or dark soy sauce? Thanks! 🙂
Lalaine Manalo says
Regular soy sauce. Light soy sauce would be the Kikkoman? I prefer to use dark. If it's too strong, add a bit more water.
kariz says
hindi po ba masyadong maasim if 1cup vinegar ang gagamitin?
Lalaine says
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.
bob says
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.
Lalaine says
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 🙂
Hanna says
Hello, I tried your recipe last night, but I added chicken liver as well. It was the first time that I cooked adobo with sauce. I divided the ingredients in half and added oyster sauce and a bit of sugar.
Thank you. I loved the recipe.
Lalaine Manalo says
Glad you were able to modify the recipe to your taste!
Ron Morrison says
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
Julius says
Hi Ron,
I'm just wondering, did you figure out when to add water and bay leaf?
Carlo says
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.
Lalaine says
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. 🙂
kristina says
Perfect!
Mabenta ang adobo ko ngayong gabi, no need to add sugar for a great taste...
Thankz Lalaine💕
Lalaine says
Thanks, Kristina. Enjoy talagang magluto pag ubos lahat 🙂
Les says
The picture is gorgeous!!!
Lalaine says
Oh thank you so much, Les. You made my day 🙂
Kris Garing says
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 =)
Lalaine says
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 🙂
joey says
i followed this recipe to a T but it's too sour for our taste :((
Lalaine says
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.
mary ann says
i was wondering nga about the vinegar. Buti namention mo po.
edelweiza says
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! 🙂
Lalaine says
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. 🙂
Deborah says
English please
Josephine says
Lalaine thanks for all your hardwork. It helps all your countrymen continue to enjoy the foods we missed back home. Love it!
Lalaine says
Thanks, Josephine 🙂