This Pork and Chicken Adobo Recipe is a Filipino classic. You must taste it to discover how tender and flavorful this dish can be.
You don’t have to travel to the Philippines to enjoy a classic Filipino dish, as this simple recipe below for pork and chicken adobo will make you feel like you are in the tropics. I am never tired of finding new international favorites to make at home. This is my first time making a Filipino dish, but it won’t be the last.
As I researched this dish, I found it under its Filipino names: adobong baboy (pork adobo) and adobong manok (chicken adobo). The meat is braised in a succulent sauce, and the cook decides how much to let it evaporate. Letting the liquid evaporate entirely produces a dry adobo. If you are like me and want a lot of sauce to spoon over the rice, which is the perfect accompaniment for this dish, add a little extra water while it’s simmering.
What Is Adobo?
Filipino-style adobo is a cooking technique where different meats are marinated in a salty, vinegary base to create complex flavors. Although you can use different types of meat, we are using chicken and pork here, and with the combination of vinegar, garlic, soy sauce, and spices—there is lots of umami in this meal!
Unlike Mexican Chicken Adobo, which uses chilis, traditional Spanish spices, and tomatoes, this pork and chicken adobo recipe incorporates oyster sauce. However, if you do not have oyster sauce or cannot have it due to food allergies, you can substitute any of the following in its place:
- Hoisin Sauce
- Black Bean Paste
- Worcestershire Sauce
- Teriyaki Sauce
- Soy Sauce
- Coconut Aminos
- Miso
- Sesame Oil
- Tamari
Browning the Meat Makes a Difference
How you brown your meat can make a difference in this recipe. If your pork belly is very fatty (also known as super flavorful), I recommend browning that first for a few minutes before you add the chicken. Cooking the pork for a few minutes first also helps it become more tender and prevents the chicken from drying out, as they might have different cooking times depending on the chicken you use.
Boneless chicken pieces will take only a few minutes to brown, whereas bone-in pieces will take longer. Chicken thighs can be juicier than breast meat, so they might be a good choice for this adobo recipe.
How to Make Ahead and Store
You can make this dish a day before serving, though this will result in a drier adobo. If you prefer an adobo with more sauce, make it on the same day you plan to eat it. Leftovers will last in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it.
Serving Suggestions
Pork and chicken adobo is a dish traditionally served over white rice. You can add a vegetable on the side, such as these Roasted Honey-Glazed Carrots. The flavor goes well with the adobo. A fun dessert that might help you feel like you are in the tropics is Lime Coconut Cupcakes.
If you want to try another Filipino-style dish, try these Filipino Adobo Eggs. It may become your new favorite way to prepare eggs.
Pork and Chicken Adobo Recipe
Ingredients
- 2 tablespoons cooking oil
- 1 head garlic crushed
- 1 1/2 pounds pork belly chopped
- 1 1/2 pounds chicken chopped
- 1 1/2 teaspoons whole peppercorns
- 3 dried bay leaves
- 1 tablespoon oyster sauce
- 1/2 cup soy sauce
- 2 cups water
- 2 teaspoons brown sugar
- 5 tablespoons white vinegar
- Salt to taste
Instructions
- Start by heating the oil in a large pan over medium heat.
- Add the garlic to the hot oil and cook until golden brown, then remove and set aside.
- In the same pan, add the pork and chicken, browning the meat for about 5 minutes.
- Stir in the whole peppercorns, bay leaves, oyster sauce, soy sauce, and water, then bring to a boil. Reduce heat to simmer until the meat is tender.
- Mix in the brown sugar.
- Pour in the vinegar and let the mixture boil again. Continue simmering until the liquid has mostly evaporated.
- Season with salt to taste, return the fried garlic to the pan, stir well, and cook for an additional 2 minutes.
- Your pork and chicken adobo is ready to serve. Enjoy your meal!
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