Chicken Pork Adobo

Chicken Pork Adobo

Adobo is so popular in the Philippines there are a lot of variations of it from different sauces, different meats and even vegetarian versions. It’s a taste that is very Filipino, the salty sour and sweet flavour is a perfect taste to match with a freshly cooked rice. Not just that, the fatty sauce also adds more character to the dish making it more desirable to the Filipino palate.

I made most of the versions here at Ang Sarap but I know there are a lot more versions that I had missed to add, will try to put them in the future but for today we are making one of the popular versions which is just a mix of both meats, pork and chicken. It’s the adobo version that brings the best of both worlds together.

Chicken Pork Adobo Wide

Chicken Pork Adobo
Prep time
Cook time
Total time
Serves: 5-6
  • 500 g Pork belly, cubed
  • 600 g chicken nibbles
  • 3 medium floury potatoes, quartered
  • 1 whole garlic, minced
  • ½ cup cane vinegar
  • ½ cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
  • 1 tbsp sugar
  • oil
  • cornstarch
  • bay leaves
  • whole pepper corns
  • water
  1. Deep fry potatoes until golden brown. Remove from pan then set aside.
  2. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  3. Add pork belly and fry until browning occurs. Remove then set aside.
  4. Add chicken nibbles and fry until browning occurs. Remove then set aside.
  5. Place the pork back into the pot, add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes or until pork is tender. Add the chicken nibbles and cook for 10 more minutes.
  6. Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
  7. Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes.
  8. Simmer for additional 5 minutes then serve.

Chicken Pork Adobo 2


5 Responses

  1. suituapui says:

    Soy sauce chicken with potatoes – my missus cooks this all the time but a little differently, much simpler with ginger, soy sauce and our traditional red wine – I guess that is Chinese (Fuzhou). Gotta try yours, Filipino style.

  2. Nice combination! I never thought of mixing chicken with pork adobo 🙂

  3. This looks delicious! I’ve never tried adobo, I love that salty sour and sweet flavor though, will definitely try this, thanks Raymund.

  4. Kristy says:

    This is outstanding! I’m going to put this on our menu for next week. The kids will gobble it up for sure (as will we). We are doing lots more cooking again, but still trying to figure out our new markets. Fortunately I know all of this will be readily available. 🙂

  5. mjskit says:

    Your photos are amazingly delicious! Want to grab a fork and start eating. Chicken and pork belly – YUM!

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