Pork & Chicken Adobo

This is a traditional Filipino adobo that uses both pork and chicken, braised in a potent mixture of white vinegar, crushed garlic, black pepper, and soy sauce. The two meats cook at different rates, so the pork goes in first to get a head start before the chicken joins. By the time they’re both tender, the braising liquid has reduced into a dark, tangy, deeply savory sauce.

A whole head of pounded garlic goes into the pot. That’s not a typo. Filipino adobo is unapologetically garlicky. The cloves simmer with the meat, then get fished out and fried in lard until golden and crisp before everything comes back together.

The browning step after braising is what gives adobo its character. The meat comes out of the sauce, gets seared in lard until the edges caramelize, then returns to the pot with the soy sauce and reduced braising liquid. That sear adds a layer of flavor and texture the braise alone can’t achieve.

Pounded chicken liver stirred into the sauce at the end is a traditional thickener that adds a rich, slightly mineral depth. It melts into the liquid and gives the sauce body without flour or cornstarch.

Pro Tips

• Let the meat marinate in the vinegar mixture for the full hour. The acid begins tenderizing the pork and seasons the chicken deeply.
• Don’t stir the pot while the vinegar is reducing. Disturbing it can make the sauce taste harsh instead of mellow and tangy.
• Fry the garlic cloves until golden, not dark brown. Burnt garlic turns bitter and ruins the whole dish.
• Serve over steamed white rice. The tangy sauce soaks into the rice and that combination is the whole point.

Variations

• All chicken: Use a whole chicken cut into pieces and skip the pork for a lighter, faster-cooking version.
• Coconut milk adobo: Add ½ cup of coconut milk with the water for a creamier, Southern Filipino-style sauce.
• Skip the liver: Leave out the chicken liver if it’s not your thing. The sauce will be thinner but still flavorful.