Chicken and Pork Adobo
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).
Chicken and Pork Adobo
- Large pot
- 1 lb Chicken
- 1 lb Pork
- 3-4 Bay Leaves
- 1 tsp Ground Pepper
- 1 tsp Whole Peppercorns
- 5 Cloves Minced Garlic
- 1/2 Cup Soy Sauce
- 1/2 Cup Vinegar
- 1 tsp Brown Sugar
- Combine everything except the chicken and pork
- Marinate chicken and pork in combined ingredients for at least 30 minutes, up to 24 hours. After marinating, set aside marinade for use later
- Brown chicken and pork together to render fat and provide color
- Add marinade to pot with chicken and pork
- Simmer for 45 minutes.
- Add more sauce as needed.
- After 45 minutes, bring to a boil to reduce sauce if necessary. Add brown sugar to taste. Serve Adobo with hot white rice.
Let us know your Lola’s recipe in the comments below!
all images credit to Jenno