How A Filipino Chef Makes Traditional Adobo
How A Filipino Chef Makes Traditional Adobo is a medium Filipino recipe that serves 4. 500 calories per serving. Recipe by Epicurious on YouTube.
Prep: 30 min | Cook: 1 hr 30 min | Total: 2 hrs 20 min
Cost: $57.39 total, $14.35 per serving
Ingredients
- 1.5 lb Pork Belly (cut into 2‑inch cubes)
- 4 pieces Chicken Leg Quarters (drumsticks and thighs, skin on, cut into halves)
- 1 cup Silver Swan Vinegar (Filipino distilled white vinegar; any distilled white vinegar works)
- 1 cup Soy Sauce (Traditional Filipino tapati soy sauce; can use regular soy sauce)
- 8 cloves Garlic (minced)
- 2 tbsp Nori Seasoning (sweet soy sauce alternative, adds depth)
- 2 pieces Bay Leaves (dried)
- 1 tsp Sugar (balances acidity, not for sweetness)
- 1 tsp Ground Black Pepper (instead of whole peppercorns)
- 2 cup Water (enough to cover meat)
- 6 pieces Hard Boiled Eggs (peeled after cooling in ice bath)
- 1 tsp Mushroom Seasoning (dehydrated mushroom powder with salt (umami boost))
- 1 tbsp Cornstarch (mixed with 2 tbsp water to form slurry)
- 2 cup Jasmine Rice (Elephant brand or any fragrant jasmine rice)
- 0.25 cup Crispy Fried Onions (store‑bought or homemade)
- 2 tbsp Crispy Fried Garlic (thinly sliced and fried until golden)
- 2 pieces Thai Chili (sliced thin, seeds removed for less heat)
- 2 stalks Scallions (white and green parts sliced)
- 2 tbsp Vegetable Oil (for frying garnish)
Instructions
Prepare Ingredients
Trim the pork belly into 2‑inch cubes, halve the chicken leg quarters, mince the garlic, measure the vinegar, soy sauce, Nori seasoning, sugar, pepper, and set aside the bay leaves.
Time: PT15M
Hard‑Boil the Eggs
Place the six eggs in a pot of cold water, bring to a gentle simmer, cook for 11 minutes, then transfer immediately to an ice bath. Once cool, peel and set aside.
Time: PT15M
Sear and Simmer Pork
Heat the clay pot on high, add the pork cubes, then pour in the vinegar, soy sauce, minced garlic, Nori seasoning, bay leaves, sugar, ground pepper, and enough water to just cover the meat. Bring to a boil, then reduce to a gentle simmer and cook for 40‑45 minutes until the pork is halfway tender.
Time: PT45M
Add Chicken
Nestle the chicken pieces into the pot, cover, and continue simmering for another 20 minutes until the chicken is cooked through and the pork is fully tender.
Time: PT20M
Boost Umami
Stir in the mushroom seasoning, let the sauce reduce for about 5 minutes to concentrate flavors.
Time: PT5M
Thicken the Sauce
Mix 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Slowly whisk the slurry into the simmering sauce, bring to a boil and cook until the sauce thickens, about 3‑5 minutes.
Time: PT5M
Re‑Combine Proteins and Rest
Return the pork, chicken, and peeled boiled eggs to the pot, gently coat with sauce, cover and let sit off the heat for 10 minutes so flavors meld.
Time: PT10M
Cook Jasmine Rice
While the adobo rests, rinse 2 cups jasmine rice until water runs clear, then cook in a rice cooker or saucepan with 2½ cups water according to package instructions.
Time: PT15M
Prepare Garnishes
In a small frying pan, heat vegetable oil over medium heat. Fry the crispy onions and garlic until golden, then set aside. Slice Thai chilies and scallions for topping.
Time: PT10M
Plate and Serve
Spoon jasmine rice onto plates, top with generous portions of pork, chicken, and egg. Drizzle extra sauce, then garnish with crispy onions, crispy garlic, sliced chilies, and scallions. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 30g
- Carbohydrates
- 60g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains pork, Contains chicken, Contains soy, High protein
Allergens: Soy, Eggs
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder, Pork butt
- Instead of Chicken Leg Quarters: Chicken thighs, Chicken drumsticks
- Instead of Silver Swan Vinegar: White distilled vinegar, Apple cider vinegar (use less)
- Instead of Soy Sauce: Tamari (gluten‑free), Liquid aminos
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Nori Seasoning: Kecap manis, Brown sugar + soy sauce
- Instead of Bay Leaves: Thai basil leaves
- Instead of Sugar: Honey (½ tsp)
- Instead of Ground Black Pepper: White pepper
- Instead of Mushroom Seasoning: Mushroom bouillon powder, MSG (½ tsp)
- Instead of Cornstarch: All‑purpose flour slurry (2 tbsp flour + 2 tbsp water)
- Instead of Jasmine Rice: Basmati rice
- Instead of Crispy Fried Onions: Shallot crisps
- Instead of Crispy Fried Garlic: Garlic chips
- Instead of Thai Chili: Bird’s eye chili, Jalapeño
- Instead of Scallions: Green onions
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Clay Pot (Apalayok) or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Mixing Bowl
- Wooden Spoon or Heat‑Resistant Spatula
- Ice Bath Bowl (optional)
- Rice Cooker or Medium Saucepan
- Frying Pan (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Cooking pork until partially tender before adding chicken
- Adding chicken later to prevent drying
- Using ground pepper instead of whole peppercorns for texture
- Thickening the sauce with cornstarch slurry at the right moment
- Resting the finished adobo for 10 minutes to meld flavors
Chef Tips from the Video
- A traditional clay apalayok imparts a subtle earthy flavor; a Dutch oven works well if a clay pot is unavailable.
- Adding a splash of mushroom seasoning at the end boosts umami without overpowering the classic adobo profile.
- Letting the finished adobo rest off the heat allows the meat to re‑absorb the sauce.
- For extra heat, drizzle a few drops of chili oil just before serving.
Troubleshooting
Sauce is too thin after thickening.
Add a little more cornstarch slurry (1 tsp cornstarch + 2 tsp water) and simmer until desired consistency.
Pork remains tough.
Simmer longer on low heat, covered, or pre‑soak the pork cubes in a little vinegar‑soy mixture for 30 minutes before cooking.
Whole peppercorns bite into the mouth.
Always use ground pepper or crush whole peppercorns before adding.
Eggs crack during boiling.
Start eggs in cold water and bring to a gentle simmer; avoid rapid boiling.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove.
Freezer: Freeze the sauce (without rice) in a freezer‑safe bag for up to 2 months. Thaw and reheat, then add freshly cooked protein if desired.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Adobo tastes better the next day; refrigerate overnight and reheat.
- Boil and peel eggs up to 2 days ahead; keep them in cold water until needed.
- Prepare the cornstarch slurry just before thickening to ensure freshness.
Frequently Asked Questions
What is the cultural significance and history of Pork and Chicken Double Adobo in Filipino cuisine?
Adobo is considered the unofficial national dish of the Philippines, reflecting Spanish colonial influence and indigenous preservation methods. The "double" version combines pork and chicken, symbolizing abundance and family gatherings, especially in regions like Pampanga where the dish is a comfort food staple.
What are the traditional regional variations of adobo in the Philippines?
Across the Philippines, adobo varies by region: Visayan adobo often uses coconut milk, Bicolano adds chilies, and Ilocano prefers a saltier, soy‑heavy version. The Pampanga style highlighted by Anton Garrett emphasizes a balance of vinegar and soy with added mushroom seasoning for umami.
How is adobo traditionally served in Filipino households?
Adobo is typically served hot over steamed rice, accompanied by boiled eggs, and garnished with crispy fried onions or garlic. It may also be paired with pickled vegetables (atchara) and enjoyed at any meal, from everyday lunch to special celebrations.
What occasions or celebrations is Pork and Chicken Double Adobo associated with in Filipino culture?
While adobo is an everyday comfort food, families often prepare the richer double version for birthdays, fiestas, and holiday gatherings, as the combination of pork and chicken symbolizes prosperity and togetherness.
What authentic ingredients are essential for a traditional Filipino adobo versus acceptable substitutes?
Authentic adobo relies on vinegar (often cane or palm), soy sauce, garlic, bay leaves, and whole peppercorns. Substitutes like white distilled vinegar, regular soy sauce, or ground pepper work well, but using Filipino brands like Silver Swan vinegar preserves the classic flavor profile.
What other Filipino dishes pair well with Pork and Chicken Double Adobo?
Adobo pairs beautifully with steamed jasmine or plain white rice, as well as side dishes like atchara (pickled papaya), sautéed greens (gising‑gising), or a simple cucumber salad to balance the richness.
How does the use of a clay pot (apalayok) affect the flavor of this adobo compared to a metal pot?
A clay pot absorbs and slowly releases subtle earthy notes, keeping the heat gentle and even, which helps the meat stay moist. Metal pots conduct heat faster, so you may need to lower the temperature to avoid scorching.
What are the most common mistakes to avoid when making Pork and Chicken Double Adobo?
Common errors include overcooking the chicken by adding it too early, using whole peppercorns that bite, and adding too much cornstarch which makes the sauce gummy. Follow the timing steps and use ground pepper for a smooth texture.
Why does this adobo recipe use mushroom seasoning instead of traditional MSG?
Mushroom seasoning provides natural umami from dehydrated mushrooms and adds a subtle earthy depth without the processed flavor of MSG, aligning with the chef’s desire for a cleaner taste while still boosting savoriness.
Can I make this Pork and Chicken Double Adobo ahead of time and how should I store it?
Yes, adobo improves after resting. Store the cooled dish in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in high‑quality cooking tutorials, recipe testing, and food science explanations, covering a wide range of cuisines and techniques for home cooks of all skill levels.
How does the YouTube channel Epicurious' approach to Filipino cooking differ from other cooking channels?
Epicurious focuses on clear, step‑by‑step visual instruction combined with cultural context, often highlighting authentic ingredients and modern adaptations, whereas many other channels may present a more casual or simplified version without deep background information.
Last updated: September 1, 2026
