Chicken and Pork Adobo

It’s been almost a week of eating mostly vegetables dishes and salads so naturally, my love, Daddydoodledoo, has been craving meaty dishes. So today’s ulam is Chicken and Pork Adobo.

Adobo is one of the most beloved dishes in Filipino cuisine, known for its savory and slightly tangy flavors that come from a simple yet magical combination of soy sauce, vinegar, garlic, bay leaves, and black pepper. While the dish is typically made with either chicken or pork, some variations feature both meats in one pot, resulting in an incredibly hearty and flavorful dish that has become a favorite across the globe. Today, we’re diving into the world of Chicken and Pork Adobo, a variation of this iconic dish that combines the best of both worlds!

The Magic of Chicken and Pork Adobo

When you combine both chicken and pork in one adobo recipe, you get a beautiful balance of flavors and textures. The chicken, often tender and juicy, complements the pork’s richness and slight fattiness, creating a harmony that enhances the overall taste of the dish. The sauce, made from the vinegar and soy sauce base, is the real star here—it marries the flavors of both meats while creating a savory, tangy, and slightly sweet sauce that’s irresistible when paired with steamed rice.

The different cuts of meat contribute to the dish’s complexity. Pork belly, for instance, adds richness and tenderness, while chicken thighs bring juiciness and a deep flavor that marries well with the aromatic marinade.

Some Variations and Tips

• Crispy Adobo: For added texture, you can fry the chicken and pork pieces in oil before simmering them with the sauce. This creates a crispy exterior while maintaining a tender interior.
• Coconut Milk Adobo: For a creamier twist, you can add a bit of coconut milk towards the end of the cooking process. The richness of the coconut milk complements the sourness of the vinegar beautifully.
• Spicy Adobo: If you love a bit of heat, add a couple of chopped chili peppers to the pot. This will give the adobo a spicy kick that balances well with the savory sauce.
• Lemon or Calamansi: For a unique touch, you can replace the vinegar with fresh calamansi juice (a citrus fruit commonly used in Filipino cooking) or lemon for a more refreshing, zesty flavor.

How do you cook your Chicken and Pork Adobo? Share nyo naman sa comments.