Alright, my culinary apprentice! Let’s get straight to the good stuff. You want Adobo that’s not just food but a flavor fiesta? You got it! We’re making Chicken and Pork Adobo, the ultimate power couple of Filipino cuisine.
Forget those fancy dishes that take all day. Adobo is like that cool friend who’s always effortlessly delicious. It’s got that perfect tangy, savory, slightly sweet kick that’ll make your taste buds do a happy dance. And trust me, combining chicken and pork? That’s next-level genius.
🍽 Serves: 6-8 hungry folks
⏲ Prep time: 20 mins (faster than finding matching socks!)
⏲ Cook time: 1 hr 15 mins – 1 hr 30 mins (good things come to those who simmer)
What You’ll Need (The Secret Agents)
- Pork belly or shoulder: 680g, cut into 3.8 cm cubes. Get ready for some tender, fatty goodness!
- Chicken drumsticks and/or thighs: 680g. The chicken’s just here to join the flavor party.
- Garlic: 1 whole head, peeled and crushed. Yes, a whole head! Don’t be shy; garlic is Adobo’s best friend.
- Soy sauce: 120 ml (Filipino brands like Silver Swan or Datu Puti are like a secret handshake).
- vinegar: 120 ml
- Water: 240 ml.
- Bay leaves: 2-3. These are the unsung heroes adding subtle magic.
- Black peppercorns: 1 tablespoon, whole. Little flavor bombs!
- Cooking oil: 15-30 ml.
- Salt: To taste (easy does it; the soy sauce is salty!).
- Sugar: 1 teaspoon (optional, for that little sweet whisper to balance the tang).
- Garnish: Green onions or fried garlic (optional, but makes it look fancy!).
Let’s Cook (The Fun Part!)
- The Pep Talk (Marinate if You’re Feeling Fancy): Toss the pork, chicken, crushed garlic, soy sauce, bay leaves, and peppercorns into a big bowl. Give it a good stir. Let it chill in the fridge for 30 mins to 2 hours. If you’re in a hurry, no sweat, but marinating is like giving your Adobo a head start in deliciousness.
- Pork’s Moment in the Sun: Heat your pot with oil over medium-high heat. Brown the pork cubes on all sides. This isn’t just for looks; it adds serious flavor and renders some of that yummy fat.
- The Big Mix: Throw in the marinated chicken (and all its juicy goodness) with the pork. If you skipped marinating, add the garlic, soy sauce, and peppercorns now.
- The Simmer Down (This is Important!): Pour in the vinegar and water. STOP! Don’t stir yet! Bring it to a boil, then lower the heat, cover the pot, and let it simmer for 45 minutes to an hour. The pork needs its time to get super tender.
- Chicken’s Turn to Shine: After the pork’s had its solo act, add the bay leaves (if you didn’t marinate them). Keep simmering for another 15-20 minutes until the chicken is perfectly cooked through.
- Sauce Boss Mode (Optional, but Recommended): Uncover the pot, crank up the heat to medium, and let that incredible sauce reduce to your liking. Thicker sauce = more intense flavor!
- The Taste Test (Your Masterpiece!): Time to taste! Need more salt? A pinch of sugar to cut the tang? You’re the chef now, so season it like you mean it.
- Serve It Up! Ladle out your glorious Adobo. A sprinkle of green onions or fried garlic makes it Instagram-ready. Serve hot with mountains of steamed white rice. Because seriously, what’s Adobo without rice?
There you have it! A plate of Adobo so good, it’ll make you dance. The sauciness of the adobo sauce on hot rice will leave you craving for the next one!
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Sensei, our resident expert on the Philippines considers the Philippines her second home. She is a food enthusiast and dedicates a considerable amount of time exploring the best foodie spots in the country.
