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Chicken and Pork Adobo

Adobo is the most famous Filipino dish that I know. The essential ingredients in this dish are soy sauce (toyo) and vinegar (suka). The cooking style and flavor varies though in different provinces. And the version that I like most the dried (tuyo) version because I find it more savory and you can taste all the flavors in the meat.

  • 250g chicken - adobo cut
  • 250g pork (kasim part) - adobo cut
  • 2 tbsp. minced garlic
  • 2 tbsp. chopped onion
  • 1/2 cup or 60ml soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 2 tbsp. white sugar
  • rock salt
  • crushed pepper
  • olive oil 
  • chopped spring onion
Cooking Instructions:
  1. Put the pan to medium heat and add olive oil.
  2. Sauté the garlic and onion.
  3. Add the pork and season with salt and pepper and then stir fry. Using the tongs, press down the skin on the pan. You may hear cracking sounds, don't be afraid, it's all good :-) Sear all sides of the pork until it becomes golden brown.
  4. Add in the chicken, skin side down. Season with salt and pepper. And just like the pork, sear all sides.
  5. Add in the soy sauce and vinegar and let it simmer for 15 minutes.
  6. Adjust the flavor to your liking by adding water, sugar, salt and pepper.
  7. Simmer until the chicken and pork absorbs the liquid and releases their own fat. 
  8. Garnish with chopped spring onions.
  9. Serve with hot steamed rice and enjoy!
Serves 2-3 

  • You may add chili if you want it spicy.
  • You may add potatoes or hard boiled egg after the chicken if you want additional flavor and texture.
  • You may add sliced tomatoes on the side to balance out the saltiness.
See the video here:

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