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.
🍗 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
Our version uses the classic vinegar-soy-garlic base but with a smart twist:
🍚 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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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.
Cut and chop the meat into serving pieces. Set aside.
Crush and peel the garlic, then peel and chop the onion.
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!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.