How to Make Chicken and Pork Adobo
What Is Adobo?
Adobo is a very typical Filipino dish. Interestingly, the dish actually originated in Spain, but it has since spread to the Philippines as well as Latin America. Specifically, adobo refers to the marinade of spices and vinegar that is used to help preserve meat. In the Philippines, we created our own version of that marinade by adding soy sauce.
Traditionally, this dish is made with chicken, but there are many variations. You can include pork, potatoes, and other ingredients, as well. So try out this recipe and see which variations you prefer.
- 6 chicken legs
- 1 pound pork pieces
- 3 cloves garlic, crushed
- 2 bay leaves
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 teaspoon whole black peppercorns
- Place the chicken and pork in a stock pot with the soy sauce, vinegar, peppercorns, bay leaves, and crushed garlic.
- Cover the pot and bring to a boil.
- Reduce the heat and simmer for 30 minutes or until the meat is tender. Make sure to turn the pieces of meat halfway through the cooking time.
- Simmer uncovered for an additional 10 minutes until the sauce is thickened.
- Remove the bay leaves before serving.
Suggestions and Variations
Try varying the recipe in these ways:
- Marinate the meat overnight in the sauce before cooking.
- Use chicken thighs. Do not use chicken breasts because these will become tough.
- Brown the meat after simmering.
- Substitute lemon juice for the vinegar.
- Try traditional sukang paombong (vinegar made from coconut water), which is available in Asian stores.
- Add cubed potatoes to the pot halfway through the cooking time. It takes approximately 15 minutes to cook the cubed potatoes.
- Use pork tenderloin instead of pork pieces.