Each Filipino household has a different way of cooking their versions of Adobo. The best part about my version of Chicken and Pork Adobo is that I use the same marinade for my grilled pork and chicken. I usually marinate pork and chicken for about a day or two and decide whether I will grill them or braise them later on. The longer the marinating time, the better the flavor. So for this one, I’m sharing you my recipe for the marinade and how I tenderize my meats for CPA (Chicken and Pork Adobo).

Yield: 5-8 servings

Ingredients:

FOR THE MARINADE***

  • 1/2 kg Pork Spare Ribs (cut into cubes)
  • 1/2 kg Chicken Pieces (preferably wings, legs, and thigh part)***
  • 1 whole garlic
  • 2 cups soy sauce
  • 1 cup vinegar
  • crushed black pepper

FOR BRAISING

  • 3 pcs. medium Potatoes (cut into large dice)
  • 1/4 kg Chicken Liver (optional)
  • 1 tbsp. sugar ***
  • 1 small onion
  • 4 cloves of garlic
  • 1 cup water
  • 3 pcs. bay leaves
  • salt and pepper to taste

Instructions:

  • In a bowl, put together crushed garlic, black pepper, and pork.
  • Put in soy sauce and vinegar and marinate pork for a minimum of 2 hours.***

  • Prepare ingredients for Braising.
  • In a separate heavy-bottom medium sized sauce pan, deep fry potatoes until cooked and tender.
  • When all potatoes are done, transfer some of the oil, but leave a portion for sauteing.

  • Saute garlic and onions and add salt and pepper to taste.
  • Sear Chicken Liver with Garlic and Onions until cooked through.
  • Sear in Chicken pieces until brown on the outside.
  • Transfer marinated pork into the pan together with the marinade.
  • Add a cup of water to pork and chicken and simmer in medium heat until all the meats are tender and cooked through.
  • Allow the mixture to boil first before mixing.***
  • When sauce is reduced into half, add in bay leaves and a tablespoon of sugar.
  • Mix all ingredients together until everything is well incorporated.

  • Add in deep-fried potatoes and simmer for 5 minutes.
  • Transfer to a serving bowl.
  • Serve hot with white or brown rice.
  • Enjoy!~

CHEF’S NOTES***

  • Marinade can be used for grilling pork and chicken or for pan-seared pork or chicken.
  • Wings, Legs, and Thigh Part are the best parts for braising because these parts are the most flavorful compared to Breast.
  • Adding sugar gives it a more blended flavor. 
  • You can marinate your pork for a minimum of two hours and cook it on the same day, but it is best if you marinate for 24 to 48. hours. to allow the pork to evenly absorb the flavors of the marinade. 
  • Allow your ingredients to simmer first before mixing them with a ladle or wooden spoon. Mixing them before boiling might result into a distinct raw vinegar flavor.  
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