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Savory Tender Chicken and Pork Adobo Recipe Easy Authentic Filipino Meal

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A comforting and authentic Filipino adobo recipe featuring tender chicken thighs and pork shoulder simmered in a balanced vinegar and soy sauce marinade. Perfect for family dinners and potlucks, delivering a rich, savory, and tangy flavor.

Ingredients

Scale
  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs pork shoulder, cut into 1.5-inch cubes
  • 8–10 cloves garlic, crushed
  • 1/2 cup white vinegar (120 ml)
  • 1/2 cup soy sauce (120 ml)
  • 1 cup water (240 ml)
  • 3–4 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon brown sugar (optional)
  • 2 tablespoons cooking oil (vegetable or canola)
  • Salt to taste

Instructions

  1. Rinse the chicken thighs and pork cubes under cold water, then pat dry with paper towels to ensure they brown nicely. (15 minutes)
  2. Heat 2 tablespoons of oil in your pot over medium heat. Add the crushed garlic and cook until golden and fragrant—about 2 minutes. Be careful not to burn it.
  3. Add the chicken and pork pieces to the pot. Brown on all sides for about 5-7 minutes, stirring occasionally.
  4. Pour in 1/2 cup vinegar and 1/2 cup soy sauce, then add 1 cup water, 3-4 bay leaves, 1 tablespoon whole black peppercorns, and 1 tablespoon brown sugar. Stir gently to combine.
  5. Bring the mixture to a boil, then reduce to low heat and cover partially. Simmer for 45-60 minutes, stirring occasionally, until the meat is tender and the sauce has thickened to a glaze. Add water if sauce reduces too quickly.
  6. Taste the sauce and add salt if needed. Adjust sweetness or acidity by adding more sugar or vinegar if desired.
  7. Remove the bay leaves and simmer uncovered for 5-10 minutes to thicken the sauce further.
  8. Serve hot over steamed white rice.

Notes

For best flavor, make the adobo a day ahead and refrigerate to allow flavors to deepen. Use skin-on chicken for juiciness. Brown the meat well for added depth. Adjust vinegar and soy sauce balance to taste near the end. Slow simmering ensures tender meat. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: Filipino adobo, chicken and pork adobo, savory adobo recipe, authentic Filipino meal, easy adobo, comfort food, Filipino cuisine

Find it online: https://evabake.com/savory-tender-chicken-and-pork-adobo-recipe-easy-authentic-filipino-meal/