Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pork and Chicken Adobo
A classic Filipino braise of pork and chicken simmered in a savory garlic, vinegar, and soy sauce marinade.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Cut the pork across into 3/4-inch slices, then cut into 2x1-inch pieces, and combine with the chicken thighs in a large bowl.
- 2
In a small bowl, mix the white vinegar, soy sauce, garlic, salt, and black pepper. Pour over the pork and chicken and let marinate at room temperature, stirring occasionally, for 1 hour.
- 3
Transfer the pork-chicken mixture and its marinade to a medium nonreactive saucepan and stir in the water. Bring to a boil over medium heat, then reduce to low, cover, and simmer until the meats are tender, about 30 minutes.
- 4
Remove the pork and chicken with a slotted spoon, draining well, and transfer to a plate. Keep the cooking liquid in the pan.
- 5
Cook the vinegar mixture over high heat until reduced to a coating consistency, about 15 minutes.
- 6
Meanwhile, heat the oil in a medium skillet over medium heat. Add the pork and cook, turning frequently, until browned on all sides, about 3 minutes; remove to a plate. Add the chicken and cook, turning once, until browned, about 2 minutes.
- 7
Arrange the chicken and pork on a serving plate. Strain the reduced sauce through a fine sieve, skim off and discard the fat, then pour the sauce over the meat and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving430
Calories
46 g
Protein
1 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Adobo is widely considered the unofficial national dish of the Philippines, a method of braising meat in vinegar, soy sauce, garlic, and bay that predates Spanish colonization and was named by the Spanish for its resemblance to their marinades. Combining pork and chicken in one pot is a common home variation, the pork lending richness and the chicken cooking quickly into the tangy braise. Every Filipino family guards its own balance of sour, salty, and savory.
Listahan note
This version lets the vinegar boil briefly before stirring so the sauce tastes rounded rather than sharp, and braises pork and chicken together for depth. It aims for the glossy, garlicky reduction that defines a good home adobo.
Technique cues
- Let the vinegar come to a boil before you stir so its harsh edge cooks off and the sauce tastes mellow.
- Brown the pork first to render fat and build a savory base, then add the quicker-cooking chicken later so neither overcooks.
- Reduce the braising liquid at the end until it turns glossy and clings, concentrating the salty-sour balance.
Kitchen flow
- Parallel prep
- Smash the garlic and measure the vinegar and soy while the pork browns so the braise comes together smoothly.
- Make-ahead
- Adobo famously improves overnight; make it a day or two ahead and reheat for deeper flavor.
- Leftover move
- Shred leftover adobo and crisp it in a hot pan, then serve over garlic fried rice with a fried egg.
- Cleanup rhythm
- It is a one-pot dish; soak the pot in hot water while you eat to lift the reduced glaze easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork belly or shoulder
rich protein
Purpose: Fatty pork gives the braise body and a silky sauce as it renders.
Handling: Cut into chunks and brown well before braising.
Adaptation: Pork shoulder is leaner than belly; all chicken makes a lighter adobo.
bone-in chicken pieces
second protein
Purpose: Chicken absorbs the tangy sauce quickly and adds variety to the pot.
Handling: Add after the pork has a head start so it stays tender.
Adaptation: Thighs hold up best; drumsticks work too.
cane or white vinegar
defining acid
Purpose: Vinegar is the soul of adobo, giving its signature tang and preserving quality.
Handling: Add and let boil undisturbed before stirring to soften its bite.
Adaptation: Cider or rice vinegar work; cane vinegar is most traditional.
soy sauce
salt and color
Purpose: It balances the vinegar with savory saltiness and deepens the color.
Handling: Add with the vinegar so the two reduce together.
Adaptation: Tamari keeps it gluten-free; coconut aminos lower the sodium.
garlic, bay leaves, and peppercorns
aromatic trio
Purpose: This trio is the aromatic signature of adobo, layering pungent, herbal, and warm notes.
Handling: Use plenty of smashed garlic and whole bay and peppercorns.
Adaptation: Cracked pepper stands in for whole; do not skip the bay.
Technique notes
- Resist stirring during the first boil so the vinegar mellows and the sauce does not taste raw.
- Reduce the sauce hard at the end and spoon it back over the meat for a lacquered, glossy finish.
- For extra depth, fry the braised pieces briefly in their own rendered fat before the final reduction.
Ingredient swaps
- Gluten-free direction
- Use tamari or coconut aminos in place of regular soy sauce.
- Lower-sodium direction
- Use coconut aminos and dilute the soy, leaning on garlic and vinegar for flavor.
- Lighter direction
- Use all chicken thighs and trim excess pork fat for a leaner braise.
Serve alongside
- Steamed white rice
- Garlic fried rice
- Quick atchara pickled papaya
- Calamansi juice
- Cold lager
- Iced barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to four days; the flavor deepens with time. Reheat gently on the stove, reducing again if the sauce has loosened. Adobo freezes excellently for up to three months and reheats with no loss of quality.
Equipment
- Heavy pot or Dutch oven
- Tongs
- Wooden spoon
- Fine strainer for skimming if desired
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Pork and Chicken Adobo to your week, check it against your household's allergens, and build the shopping list automatically.
More Chicken & Poultry recipes
Chicken & Poultry Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken and Green Chili Casserole
A hearty layered Tex-Mex casserole of tender chicken, tortillas, green chilies, and melted cheese in a creamy sauce.
Chicken & Poultry Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Garlicky Baked Chicken
Tender baked chicken in a quick, garlicky mayonnaise marinade with a hint of Italian herbs.
Chicken & Poultry Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Butter Chicken (Murgh Makhani)
Tender marinated chicken simmered in a rich, spiced tomato-butter cream sauce, a beloved Indian restaurant classic.