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Pork and Chicken Adobo

Rated as 2.93 out of 5 Stars
0

"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

3 h 15 m servings 251
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • To thicken the sauce, you may add diced chicken liver or pork liver.

Nutrition Facts


Per Serving: 251 calories; 14.9 3.7 24.3 67 2106 Full nutrition

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Reviews

Read all reviews 7
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 s...

Most helpful critical review

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...

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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 s...

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...

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, w...

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.

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 pro...

We did not care for this recipe. My kids wouldn't even touch it and my children enjoy many, many different ethnic cuisines.

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 ver...