Chicken and Pork Adobo

Chicken and Pork Adobo Recipe

This Filipino Classic dish has the right balance of sweet and spiced flavors coming from the spiced soy-vinegar mix and the rich flavors of chicken and pork.
  • 45 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 2 tsp oil, canola
  • 6 cloves garlic, crushed
  • 1 pc onion, sliced
  • 750 g chicken cut ups
  • 250 g pork liempo cut into 1-inch pieces
  • 3 tbsp vinegar
  • ¼ cup soy sauce
  • 2 pcs bay leaves
  • 1 tsp whole black peppercorns, slightly crushed
  • 1 cup water
  • 1 pc Knorr chicken cube
  • 1 tsp brown sugar, packed
  • OPTIONAL: 2 bundle Bok-Choi, sliced thinly

  1. Begin by choosing a pot that’s big enough to fit the chicken and pork adobo. Bring the pot to medium high heat and sauté the garlic and onions in hot oil.

  2. Add the chicken pieces into the pot and sear on all sides. Searing means to brown the meat in high heat. This adds flavour and color to the meat. Make sure that the meat pieces are not wet or you will not achieve the desired color you are looking for. You can do this in batches so you do not overcrowd the pot because the juices from the meat will run out and thus prevent the browning effect of the meat. Add the pork and sear as well.

  3. The next step is to pour the vinegar, soy sauce, bay leaves, pepper, water, Knorr Chicken Cube. Bring this up to a boil over high heat then lower the fire to a simmer. Do not cover your pot or you will end up with a raw vinegar taste. This will take about 20 minutes.

  4. For a more flavour-filled adobo, remove the chicken and pork pieces from the pot and fry this separately in another pan for about 2-3 minutes. When done, throw in the fried meat pieces into the pot, add the sugar and simmer for another 6 minutes or until the sauce has reached a syrup-like consistency. To add fiber into your dish, add sliced Bok-Choi last and cook for 2 minutes.

  5. This all-time classic dish is now ready to be enjoyed by the whole family with a bowl of steaming rice.

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