Chicken pork adobo is a well-loved Filipino dish with origins that go back before Spanish colonisation.
Although the Spanish gave it the name adobo (meaning 'marinade'), Filipinos were already using vinegar and salt to preserve food in the tropical climate. Over time, the recipe evolved with the addition of soy sauce from Chinese traders and other spices, creating the rich, flavourful dish enjoyed today.
Though not officially declared, adobo is widely recognised as a Filipino dish and is often considered the national dish of the Philippines. It is loved for its bold flavour, versatility and simplicity.
You can make this with either chicken or pork, but in this recipe we’re using both.
Ingredients for the marinade:
6 cloves garlic, peeled and crushed
½ cup (125ml) soy sauce
¼ cup (60ml) vinegar (cane or rice)
¼ cup (60ml) water
1 tablespoon sugar
1 teaspoon whole peppercorns
For cooking:
2 tbsp oil
4 cloves garlic, peeled and crushed
750g pork belly (or any pork cut with fat)
750g chicken, cut into serving-sized pieces
3 dried bay leaves
Instructions:
In a large bowl or pot, combine the chicken, pork, crushed garlic, soy sauce, vinegar, water, sugar and peppercorns. Mix well.
Let the mixture marinate for at least 2 hours (or overnight in the fridge for deeper flavour).
Heat oil in a large pan or pot over medium heat. Sauté the extra garlic until lightly browned and fragrant.
Add the pork pieces first. Cook until they’ve rendered some fat and start to brown.
Add the chicken pieces. Once cooked, pour in the remaining marinade and add the bay leaves.
Bring to a boil, then lower the heat and let it simmer uncovered until the sauce reduces and thickens to your desired consistency (about 30–40 minutes).
Serve hot with steamed white rice or preferably garlic fried rice.
Notes
Adobo has many regional variations across the Philippines. Some versions include onions, coconut milk (Adobong gata) or even turmeric.
This version reflects the most classic and widely loved preparation.