Filipino Recipes – Chicken Pork Adobo – Pinoy Food

Being one of the favourite meals of Filipinos, the adobo has a number of variations. The rooster pork adobo is a recipe that’s all the time current within the weekly menus of households since it’s a mixture of two of probably the most beloved meats for the Pinoy palate. It additionally works to the benefit of mothers who get confused between pork adobo and rooster adobo as a result of there isn’t any extra want to choose between the 2. In my case, my husband loves pork adobo whereas my son all the time requests for rooster adobo. To fulfill them each, I all the time find yourself cooking rooster pork adobo as a substitute.


  • 1 1/4 kilos rooster breasts (boneless, skinless and minimize into 2-inch items)
  • 1 1/4 kilos pork loin roast (boneless and minimize into 2-inch items)
  • 2 cloves garlic (smashed)
  • 2 tablespoons crushed garlic
  • 2 bay leaves (torn)
  • 1 tablespoon black peppercorns (coarsely floor)
  • 1 cup white vinegar
  • 1 tablespoon vegetable oil
  • 1/4 cup soy sauce (elective)
  • 3 tablespoons salt

Cooking Instructions:

  • Use the salt and pepper to season the rooster and pork meat. Then put all of the meat in a inventory pot. Add the torn bay leaf and crushed garlic. Coat with white vinegar and soy sauce. Cover the pot and place within the fridge for not less than 8 hours or in a single day to marinate.
  • Cook below medium-excessive warmth and produce to a boil. Then cut back warmth and simmer till meat is tender when examined with a fork, often takes about 1 ½ hours. To stop drying out, add just a little quantity of water if required.
  • Remove the meat from the cooking liquid. Place the liquid again to the inventory pot and let simmer.
  • Over medium-excessive warmth, prepare dinner the meat in vegetable oil whereas stirring. Go on cooking till all the perimeters of the meat turns brown. In the final 3 minutes of cooking, add the remaining smashed garlic.
  • Add all of the meats to the simmering liquid and prepare dinner till the sauce is barely thickened.
  • Serve scorching with plain white rice.
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