Chicken & Pork Adobo

Whether the recipe contains chicken, pork or both, adobo remains irreplaceable for the Filipino tastebud. The aroma of its simmering pot is unmistakable: there’s Datu Puti Soy Sauce, Datu Puti Vinegar, garlic, laurel leaves and the warm comforting smell of home. This easy-to-cook viand is a strong contender for the national dish badge.

  • Required cooking skill level

  • 2-5
    persons serving
  • 90
    minutes preparation time


  1. 1/2 kg Chicken cutlets, adobo cut
  2. 1/2 kg Pork liempo, diced
  3. 1/2 cup Datu Puti Vinegar
  4. 1/2 cup Datu Puti Soy Sauce
  5. 5 Cloves garlic, minced
  6. 1 tsp Black peppercorns
  7. 1 1/2 Tbsp Sugar
  8. 2 Laurel leaves
  9. 2 cups Water
  10. 1/4 cup Golden Fiesta Palm Oil


  • 1 In a bowl, marinate chicken and pork in Datu Puti Vinegar, Datu Puti Soy Sauce, garlic peppercorn, sugar, and bay leaves for at least 20 minutes.
  • 2 In a pot, add chicken and prok with marinade. Add water and bring to a boil. Lower heat and simmer for 30 minutes or until meat is tender. Separate meats from the sauce.
  • 3 In a separate pan, heat Golden Fiesta Palm Oil. Pan fry chicken and pork until crispy and golden.
  • 4 Add chicken and pork back to the pot with sauce.
  • 5 Simmer for another 5 minutes or until sauce is reduced by half.

Searching for cooking options? Try our adobong puti recipe for a more sour variant. You may opt for adobo flakes if you prefer a crispy, shredded version. Enjoy your meal!

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