Yummy Chicken Pork Adobo
Indulge in the ultimate comfort food with this Yummy Chicken Pork Adobo recipe, a mouthwatering Filipino dish that combines tender chicken thighs and juicy pork belly in a deeply savory, tangy, and slightly sweet sauce. Perfectly marinated in a flavorful blend of soy sauce, vinegar, garlic, and bay leaves, the meat is browned to perfection before simmering gently with aromatic whole peppercorns and a touch of sugar for balance. This one-pot classic delivers bold, satisfying flavors, making it an ideal crowd-pleaser for weeknight dinners or special occasions. Serve this hearty dish over steamed white rice and garnish with fresh green onions for a meal that’s irresistibly delicious and authentically Filipino.
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 500 grams pork belly
- 120 ml soy sauce
- 80 ml vinegar
- 150 ml water
- 6 pieces garlic cloves, minced
- 3 pieces bay leaves
- 1 tablespoon whole black peppercorns
- 2 tablespoons cooking oil
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 stalks green onions, chopped (optional for garnish)
- 4 cups steamed white rice (for serving)
Instructions
Cut the chicken thighs and pork belly into medium-sized chunks, approximately 1.5 inches, and set aside.
In a large bowl, combine the soy sauce, vinegar, minced garlic, and bay leaves. Add the chicken and pork pieces to the marinade, mix well, and let it marinate for at least 30 minutes or up to 2 hours for best flavor.
Heat the cooking oil in a large pot or deep skillet over medium heat.
Remove the chicken and pork from the marinade and brown the meat in batches, ensuring all sides are lightly seared. This will help lock in the flavors. Once browned, set the meat aside.
In the same pot, pour in the marinade and add the water, whole black peppercorns, and sugar. Stir to mix the ingredients evenly.
Return the browned chicken and pork to the pot, ensuring they are evenly coated with the sauce. Bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and let it cook for 40 minutes, stirring occasionally. Check to ensure the meat is tender and the sauce has reduced slightly.
Taste the sauce and adjust seasoning if needed by adding a pinch of salt or additional sugar, depending on your preference.
If you'd like, garnish with chopped green onions just before serving.
Serve hot with steamed white rice for a complete and satisfying meal.
Nutrition Facts
Calories |
5144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.9 g | 450% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 6653 mg | 289% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.4 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 318 mg | 24% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2904 mg | 62% | |
*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.
