Adobong Manok at Baboy – Easy Classic Filipino Ulam

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What is Adobong Manok at Baboy?

Adobong Manok at Baboy is a classic Filipino comfort dish that combines tender chicken and pork simmered slowly in a savory-sour sauce made with toyo, suka, bawang, paminta, at dahon ng laurel. This well-loved ulam brings together two favorite proteins in one pot, allowing the flavors to deepen and blend beautifully. Similar to Chicken Adobo and Pork Adobo, this version offers a richer, more layered experience because of the mix of meats.

Why Masarap?

What makes this dish truly special is the harmony of flavors. The chicken stays juicy, the pork becomes melt-in-your-mouth tender, and the sauce turns glossy and deeply flavorful as it reduces. Each bite delivers alat, asim, and a hint of garlicky richness—simple but satisfying. As it rests, the flavors become even better, making it one of those dishes na mas sumasarap kinabukasan. The comforting aroma alone already feels like home.

Best Eaten For

This dish is best enjoyed for lunch or dinner, especially when paired with steaming white rice. Adobong Manok at Baboy is also a practical make-ahead ulam, perfect for busy weekdays when hearty Filipino food is needed on the table.

Ingredients

Chicken, cut into serving pieces
Pork belly or pork shoulder, cut into chunks
Soy sauce
Cane vinegar
Garlic, crushed
Bay leaves
Whole black peppercorns
Water
Cooking oil (optional, for sautéing)

How to Cook Adobong Manok at Baboy

In a bowl, combine chicken, pork, soy sauce, garlic, peppercorns, and bay leaves. Let it marinate for at least 30 minutes to absorb the flavors.
Transfer everything into a pot and add water. Bring to a gentle boil over medium heat.
Once boiling, lower the heat and simmer until the pork starts to become tender.
Add vinegar and let it simmer without stirring for a few minutes to mellow the acidity.
Continue cooking until both meats are fully tender and the sauce has reduced to your desired consistency.
Optional step: lightly sauté the cooked meat in a bit of oil, then return the sauce for a richer finish.
Taste and adjust seasoning if needed before serving.

Serving Suggestions

Adobong Manok at Baboy is best served hot with plenty of rice to soak up the sauce. For a complete and satisfying meal, it pairs well with crispy sides like Lumpiang Shanghai or a simple vegetable dish to balance the richness.