Chicken and pork adobo, or any adobo really is – considered the “Unofficial Dish” of the Philippines (not to be confused with the Spanish dish of the same name) is a dish that everyone has a recipe and a different style for. You’re highly unlikely to find two dishes that are alike, and you’re unlikely to find one that you think is better than your Lola’s. This of chicken and pork adobo course is my Lola’s recipe. So it is the best recipe.
Yes, yes I know. Your Lola’s recipe is the best recipe. Like I’ve said, everyone has a different recipe and style. When you have thousands of islands to account for, you’re going to have thousands of different variations. Some with soy sauce, some with more vinegar, some with coconut cream. They all sort of make things very different but the same. It’s confusing I know. But MOST of the recipes I have seen are very similar to this one, so if nothing else, this is a good launching spot for your culinary adventure. Oftentimes with this recipe I will leave out the pork simply because it’s easier to make chicken adobo because I usually have that on hand. I have also used just pork belly for this recipe!
Quick and simple, adobo dishes generally consist of some sort of meat or vegetables marinated with Suka (vinegar), soy sauce, and garlic. It ends up hitting notes of savory, sour, and sweetness all in one with a bed of rice to cut through all of that and soak up that sabaw (sauce, or soup).
Serve it up at your next party along with some the best lumpia, and finished off with lemon bars!