Adobong Manok at Baboy: The Ultimate Filipino Adobo Combo
Can’t decide between chicken or pork adobo? With this Adobong Manok at Baboy recipe, you don’t have to choose! This brilliant Filipino dish combines tender chicken thighs and succulent pork belly in one irresistible adobo pot, creating a harmony of textures and flavors that’s greater than the sum of its parts.
Why This Combo Wins:
🍗 Best of Both Worlds – Chicken absorbs the sauce beautifully while pork adds rich, fatty depth
🧄 Double the Umami – More bones = more flavorful broth
🥘 One-Pot Wonder – Simple prep, easy cleanup
The Adobo Alchemy:
Our version uses the classic vinegar-soy-garlic base but with a smart twist:
- Chicken thighs (stays juicy during long simmering)
- Pork belly (renders delicious fat into the sauce)
- Coconut vinegar for authentic Filipino tang
- Whole peppercorns & bay leaves for aromatic warmth
Pro Cooking Tips:
- Sear meats separately – Chicken first, then pork (this builds flavor)
- Deglaze with vinegar – Scrape up those tasty browned bits
- Low-and-slow simmer – 45 minutes makes fork-tender meat
- Crisp option – Broil 5 minutes for caramelized edges
Perfect Pairings:
🍚 With Garlic Fried Rice – The ultimate adobo partner
🥒 Atchara on the side – Pickled papaya cuts the richness
🍻 Ice-cold San Miguel – The perfect pulutan beverage
Fun Fact: This combo is called “Adobong Halang-Halang” in some regions – meaning “mixed” adobo!
Ready to experience adobo nirvana? This dynamic duo will become your new family favorite!
Team Chicken or Team Pork? Why not both? Tag us in your adobo creations! 😋🇵🇭
P.S. Love adobo variations? Try our Adobong Pusit (Squid Adobo) Recipe next! 🦑
For more adobo recipes, feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
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The Ultimate Adobong Manok At Baboy Recipe
Description
Adobong Manok at Baboy Recipe is a version of Filipino adobo. If you enjoy both pork and chicken, you can prepare a dish in the adobo style using these two major ingredients. This recipe is tasty and good to eat with warm rice. This will satisfy your cravings!
For more adobo recipes, feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.
Ingredients
Instructions
Preparation:
Cut and chop the meat into serving pieces. Set aside.
Crush and peel the garlic, then peel and chop the onion.
Cooking:
Heat the cooking oil in a pan, add the chopped onion, and saute for 30 seconds. Then add the crushed garlic and saute until aromatic.
Add the pork and cook until the color turns light brown, then add the chicken, stir, and cook for 3 minutes.
Add the peppercorns, dried bay leaves, soy sauce, and oyster sauce; stir.
Add water and let it boil, covered. Simmer until the meat gets tender.
Add the sugar and stir. Then pour in the vinegar and let it boil for 3 minutes without stirring.
Stir, cover again, and simmer to let the liquid evaporate until the desired amount of sauce has been reached.
Taste the sauce and adjust; add salt if necessary. Stir and cook for 2 minutes.
Transfer to a serving dish. Serve with a pair of steaming rice. Share and enjoy the food.
Happy cooking!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 831kcal
- % Daily Value *
- Total Fat 72g111%
- Saturated Fat 26.9g135%
- Cholesterol 147mg49%
- Sodium 1338mg56%
- Potassium 255mg8%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 0.7g3%
- Sugars 2.7g
- Protein 36.9g74%
- Calcium 30 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
