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Chicken and Pork Adobo

Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Cuisine Asian, Filipino


  • 1 lb Chicken Wings or any part of the chicken
  • 1 lb Pork belly Cut into 2 inches cubes


  • 1/4 cup Soy sauce I used Marca Pina Soysauce
  • 1 Tbsp Calamansi juice or lemon juice
  • 10-12 cloves Garlic crushed
  • 1/2 tbsp Black peppercorns


  • 2-3 pcs. Bay leaves
  • 1 Tsp Black peppercorns
  • 3-4 cups Water Just enough to cover the meat in the pot
  • 1/4 cup oil for frying, Canola or Vegetable oil



  • Mix the marinade mixture: soysauce, calamansi or lemon juice, black peppercorns and crushed garlic straight in a large freezer bag. Set aside.
  • Wash the chicken and pork belly and put in the freezer bag. Close and mix well ensuring all parts of the meat are drenched with the marinade mixture.
  • Place the bag in the fridge and marinate for half an hour or overnight.

Cooking Procedures

    Boil and Simmer:

    • Place the chicken and pork belly together with the marinade in a big pot
    • Add the bay leaves and peppercorns
    • Pour water in the pot just enough to cover the meat
    • Cook over medium heat. Let it boil.
    • Once boiling, lower the heat and simmer covered for 30 minutes


    • Heat up the frying pan. Pour the cooking oil once the pan is hot.
    • Fry the garlic and meat. Fry the garlic until golden brown. Fry both sides of the chicken and pork belly. Cover the pot to avoid oil splatter.

    Simmer to tenderize meat and reduce sauce:

    • Place the chicken on a serving bowl or plate. Put the lightly fried pork belly back into the pot to simmer until tender and until liquid is reduced.
    • Pour the thickened sauce over the chicken and pork belly. Serve hot.


    You may use ground black pepper if there’s no available black peppercorns.
    Best if served with warm steamed white rice and ripe banana. May also be served with hardboiled eggs.
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