Chicken Pork Adobo Philippines
Indulge in the bold and savory flavors of *Chicken Pork Adobo Philippines*, a beloved Filipino classic that combines tender chicken thighs, drumsticks, and succulent pork belly in a rich symphony of soy sauce, vinegar, and aromatic spices. This one-pot dish is elevated with fragrant garlic, earthy bay leaves, and the subtle sweetness of brown sugar, creating a perfect harmony of salty, tangy, and slightly sweet flavors. Slowly simmered to perfection, the meat becomes irresistibly tender while the sauce thickens into a glossy, deeply flavored coating. Served over steamed white rice, this hearty and satisfying recipe captures the soul of Filipino comfort food. Perfect for family dinners or meal prep, this adobo recipe is as easy to make as it is to fall in love with!
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Recipe Information
Ingredients
- 500 grams Chicken (thighs and drumsticks)
- 500 grams Pork belly, cubed
- 120 milliliters Soy sauce
- 80 milliliters White vinegar
- 6 cloves Garlic, minced
- 3 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 240 milliliters Water
- 1 tablespoon Brown sugar
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
In a large bowl, combine the chicken and pork with soy sauce and half of the minced garlic. Mix well to coat evenly and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Heat cooking oil in a large pot or deep skillet over medium heat. Add the remaining minced garlic and sauté until fragrant and golden brown.
Remove the chicken and pork from the marinade (reserve the marinade for later use) and add them to the pot. Sear the meat for 5-7 minutes, turning occasionally, until the pieces are lightly browned on all sides.
Pour the reserved marinade into the pot along with the vinegar, water, bay leaves, and whole black peppercorns. Bring the mixture to a boil without stirring to allow the vinegar to cook off its sharp edge.
Lower the heat to a simmer, cover the pot, and cook for 30 minutes, stirring occasionally.
After 30 minutes, add brown sugar, salt, and ground black pepper. Stir well to combine. Continue simmering for another 20-25 minutes, uncovered this time, to reduce the sauce and intensify the flavors.
Taste and adjust seasonings as needed, adding more soy sauce or vinegar to suit your preference.
Once the sauce has thickened and the meat is tender, remove the pot from heat. Discard the bay leaves before serving.
Serve hot with steamed white rice to fully enjoy this Filipino classic.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
