This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.

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  • Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.

  • Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

Cook's Note:

To thicken the sauce, you may add diced chicken liver or pork liver.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

251 calories; 14.9 g total fat; 67 mg cholesterol; 2106 mg sodium. 3.7 g carbohydrates; 24.3 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2005
I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour. For pork adobo I usually use pork loin steaks sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. In a small bowl mix 1/3 cup soy sauce 2 tablespoons red wine vinegar and 1 2/3 cups water. Pour over browned meat. Season generously with garlic powder or granulated garlic. Add 2 bay leaves to the sauce. Cook uncovered on medium to medium high heat. The sauce will cook at a slow steady boil and the flavor will absorb into the meat. You can save a little sauce or let the sauce evaporate. I usually save a little sauce for the meat and steamed white rice. No need to use rub on meat. Do not add salt or pepper - it will be TOO salty! And no need to marinate. Chicken adobo is another recipe. Prepared correctly adobo is a 5 star recipe! Family and friends devour it! Read More
(153)

Most helpful critical review

Rating: 2 stars
01/31/2008
Too salty really. I am Filipino and this is something that might help everyone... dont knock it till you taste it because it will be good... -- same amounts of pork and chicken -- mix the ratio of vinegar and soy with 1:1 meaning one cup soy one cup vinegar -- do not crack the bay leaf... just put two whole bay leaves with pepper corn in it... -- now here's the kicker... with all the ingredients together with 2 cloves of smashed garlic soy vinegar the pepper and the bay leaf add a tea spoon of Worcestershire on it... then shove it all into a pressure cooker -- cook for 20 minutes and take it out... drain the meat from the sauce.. pick up the oil residue and put in a frying pan. Fry all the meats (Pork and Chicken) till tender and dry... Serve in a deep sauce pan and pour all the Sauce... This will taste great Read More
(59)
14 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
11/12/2005
I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour. For pork adobo I usually use pork loin steaks sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. In a small bowl mix 1/3 cup soy sauce 2 tablespoons red wine vinegar and 1 2/3 cups water. Pour over browned meat. Season generously with garlic powder or granulated garlic. Add 2 bay leaves to the sauce. Cook uncovered on medium to medium high heat. The sauce will cook at a slow steady boil and the flavor will absorb into the meat. You can save a little sauce or let the sauce evaporate. I usually save a little sauce for the meat and steamed white rice. No need to use rub on meat. Do not add salt or pepper - it will be TOO salty! And no need to marinate. Chicken adobo is another recipe. Prepared correctly adobo is a 5 star recipe! Family and friends devour it! Read More
(153)
Rating: 5 stars
11/12/2005
I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour. For pork adobo I usually use pork loin steaks sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. In a small bowl mix 1/3 cup soy sauce 2 tablespoons red wine vinegar and 1 2/3 cups water. Pour over browned meat. Season generously with garlic powder or granulated garlic. Add 2 bay leaves to the sauce. Cook uncovered on medium to medium high heat. The sauce will cook at a slow steady boil and the flavor will absorb into the meat. You can save a little sauce or let the sauce evaporate. I usually save a little sauce for the meat and steamed white rice. No need to use rub on meat. Do not add salt or pepper - it will be TOO salty! And no need to marinate. Chicken adobo is another recipe. Prepared correctly adobo is a 5 star recipe! Family and friends devour it! Read More
(153)
Rating: 2 stars
01/31/2008
Too salty really. I am Filipino and this is something that might help everyone... dont knock it till you taste it because it will be good... -- same amounts of pork and chicken -- mix the ratio of vinegar and soy with 1:1 meaning one cup soy one cup vinegar -- do not crack the bay leaf... just put two whole bay leaves with pepper corn in it... -- now here's the kicker... with all the ingredients together with 2 cloves of smashed garlic soy vinegar the pepper and the bay leaf add a tea spoon of Worcestershire on it... then shove it all into a pressure cooker -- cook for 20 minutes and take it out... drain the meat from the sauce.. pick up the oil residue and put in a frying pan. Fry all the meats (Pork and Chicken) till tender and dry... Serve in a deep sauce pan and pour all the Sauce... This will taste great Read More
(59)
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Rating: 3 stars
01/29/2010
Yap this recipe is kinda salty because soy sauce is already salty. Especially if you use asian soy sauces like marca pina or ufc. My style of adobo is marinating it with vinegar soy sauce wine garlic bayleaf and brown sugar. Simmer all of it then drain reserving the sauce. In a skillet fry garlic and little bit of onion potato then add the pork and chicken by batch. Then pour the sauce when done and bring it to a boil. Read More
(8)
Rating: 1 stars
08/07/2008
I did not care for this recipe. Soy saude is a must salt you can definitely do away with and bay leaves? that is also a must. i like salty but this went overboard. Read More
(5)
Rating: 3 stars
02/05/2007
I like the combination of meats in this recipe. I like the vinegar flavor and added some canned veggies to rice for a more balanced meal. I accidentally decreased the salt to 3 tsp and it probably made a huge difference. It was very tasty with a good strong kick. Read More
(3)
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Rating: 1 stars
01/03/2018
We did not care for this recipe. My kids wouldn't even touch it and my children enjoy many many different ethnic cuisines. Read More
(1)
Rating: 2 stars
01/03/2018
I am not Filipino but my step mother is and an excellent cook at that. Her pork adobo was one of my all time favorite meals. I lost the recipe over the years and was hoping to find a similar version on here. This tastes nothing like it at all. Very disappointed. Read More
(1)