To say that I love Adobo is an understatement! I live Adobo! The proof – this is my 4th version of this famous Philippine national dish and this may not be the last as I am always on the hunt for different versions of this Pinoy classic. This one is special though as this is my family’s personal favorite.
It is somewhat similar to my Chinese version as the ingredients are basically the same except that this one is more truly Pinoy as it uses vinegar which is totally eliminated in the Chinese version. However, the technique is a little different. I discovered this version during my recent visit to Manila last December 2014. Our wonderful helper Flor made this for us and I at once fell in love with the recipe. Yes, that’s true – I fell in love. So I begged our dear maid to please let me have her amazing recipe and the kind hearted soul that she is, she not only shared it with me, she demonstrated how she made it! Awesome!!! So, here’s a true Pinoy adobo – kind of the dry adobo version that packs in a lot of flavor. If you wish to have more sauce, no problem – you can leave as much sauce in the dish as you want! Enjoy with loads of rice as you will definitely have more than one cup!


Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.

Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn’t really much different from adobo made solely of chicken or pork  but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to prevent one from falling apart while the other sufficiently tenderizes. Give this dish a try for dinner tonight and let me know what you think.

  1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
  2. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.

Pour in the water and then cover and simmer until the chicken and pork pieces are all tender. If the sauce begins to dry up before the meat is tender, add a little more water. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to also fry the adobo which you may after it’s cooked – just brown it quickly. This would add more flavor as well but it’s already good as is so this is totally optional. Others prefer a sweeter adobo so you can add a little sugar towards the end and just let it dissolve into the liquid. Either way, it will be good! As with any Adobo version, the flavor improves even more after a day or two, assuming there’s any left-over on day one! Enjoy!

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