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–+ servings
Plate of rice next to a bowl of pork and chicken adobo on a brown placemat.

Tender Marinated Filipino Pork and Chicken Adobo

If you can't decide between pork adobo or chicken adobo, this recipe makes the choice easier for you: do both! This Filipino adobo recipe mixes pork and chicken to create a complex and delicious savory dish served with white rice. The versatile Filipino adobo could easily become a staple on your weekly dinner menu.
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Asian, Filipino
Servings 4 people
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

  • 1 kg pork belly, cut into medium sized pieces
  • 1 kg chicken boneless thighs, cut into medium sized pieces
  • 6 teaspoon minced garlic
  • 1 teaspoon black peppercorns
  • 135 grams soy sauce
  • 2 tablespoon granulated white sugar
  • 60 grams cane vinegar or rice vinegar
  • 1 tablespoon oyster sauce optional
  • 1 large onion, julienned yellow or white
  • 1 tablespoon vegetable oil
  • 3 pieces bay leaves
  • 475 grams water

Instructions
 

  • Add the soy sauce, vinegar, sugar, 4 teaspoon garlic, black peppercorns, and oyster sauce (optional) to a bowl and mix well.
    Filipino adobo marinade all mixed together inside a bowl
  • In a large container, add the chicken thighs and pork belly then pour marinade mixture over the meat pieces. Marinate for 1 to 2 hours.
    A view inside pieces of meat with Filipino adobo marinade
  • Heat oil in a large stock pot on medium low. Add the sliced onions and the rest of the minced garlic. Stir them for 2 minutes to keep them from browning until the onions are slightly softened.
    A stockpot with oil, onions, and garlic
  • Add the marinated meat (not the marinade) and brown the meat for a couple of minutes while stirring it around. You may have to do this in batches such as browning half first, removing it from the pot, then browning the other half.
    Browned meat inside a stockpot
  • Place all the browned meat back into the pot and then add the marinade, bay leaves, and the water. Increase the heat and bring to a boil. You can remove scum at this point.
    Meat pieces in a dark marinade sauce with bay leaves in the process of cooking inside a stockpot
  • Once boiling, bring it down to a simmer. Cover the pot and let it cook for about 30 - 40 mins. 10 minutes before you finish cooking, uncover the pot to reduce the liquid.
  • Serve immediately with white rice.
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
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