SaveFilipino Adobo
Chicken and pork braised in vinegar, soy sauce, garlic, and black peppercorns. The national dish of the Philippines. Simple, bold, and unforgettable.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $1.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb chicken thighs (bone-in, skin-on)
- 3/4 lb pork belly (cut into 1-inch cubes)
- 1/2 cup white vinegar (cane vinegar preferred)
- 1/2 cup soy sauce
- 10 cloves garlic (smashed)
- 4 whole bay leaves
- 1 tbsp black peppercorns (whole)
- 1/2 cup water
- 1 tbsp brown sugar (optional)
- 2 tbsp vegetable oil
- 4 cup steamed white rice (for serving)
- 3 stalks green onions (sliced)
Instructions
- 1
Combine chicken, pork belly, vinegar, soy sauce, garlic, bay leaves, peppercorns, and water in a large pot. Do not stir the vinegar until it reaches a boil. Bring to a boil over medium-high heat.
The cardinal rule of adobo: never stir while the vinegar is cold. Let it come to a full boil first or it will taste harsh and raw.
- 2
Once boiling, reduce heat to low. Cover and simmer 35-40 minutes until chicken reaches 165°F and pork is tender.
- 3
Remove the meat from the sauce. Heat oil in a separate skillet over medium-high heat. Sear the chicken skin-side down and the pork belly until all sides are crispy and deeply browned.
This browning step is optional but transformative. The crispy skin against the tangy sauce is what makes restaurant adobo special.
- 4
Meanwhile, increase heat on the sauce and reduce by about a third until it thickens slightly and concentrates. Add brown sugar if desired. Return the seared meat to the sauce.
- 5
Serve over steamed white rice. Spoon plenty of the garlic-rich sauce over everything. Garnish with green onions.
Restaurant secret: The sauce over rice is the whole point. Make sure there is enough for everyone to soak their rice.
Pairs With
Classic Filipino lager
The national beer with the national dish. It just works.
Fresh calamansi citrus juice over ice
Tart citrus balances the rich, salty sauce
Off-dry German Riesling
The sweetness and acidity handle the vinegar and soy balance beautifully
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •The mix of chicken and pork belly is traditional and gives you both lean and rich in one dish.
- •Every Filipino family has their own ratio. Start here and adjust to your taste.
- •Restaurant secret: Filipino cane vinegar (sukang maasim) is milder than white vinegar. If using white, start with a little less and adjust.
Substitutions
- pork belly → all chicken thighs
- cane vinegar → white vinegar or coconut vinegar
- soy sauce → coconut aminos for soy-free
Leftovers
Refrigerate up to 5 days. Like most braised dishes, adobo tastes even better the next day.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
