• Filipino pork and chicken adobo (Andrew Dorn)Source: Andrew Dorn

Fry up any leftovers of this tasty braise til crispy and you'll have what's known in the Philippines as adobo flakes.






Skill level

Average: 4 (40 votes)



  • small handful of black peppercorns
  • 4 garlic cloves
  • olive or vegetable oil, for frying
  • 500 g skinless, boneless pork belly, cut into bite-size pieces
  • 500 g chicken drumettes, or thigh
  • 2 fresh or dried bay leaves
  • 200-300 ml Filipino coconut vinegar
  • 150 ml soy sauce
  • banana leaves, for serving

Garlic fried rice

  • 2 large garlic cloves, finely chopped
  • 500 g cold cooked jasmine rice
  • pinch chicken powder
  • salt, to taste

To serve

  • 1 fried egg per person

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. For the adobo, grind the black peppercorns in a mortar and pestle, then remove and set aside. Add the garlic and coarsely crush.

2. Heat a drizzle of oil in a large, heavy-based frying pan over medium-high heat. Add the pork and fry for 1-2 minutes, then add the chicken and cook for 2-5 minutes on each side or until it begins to caramelise. If the pan is too crowded, then brown the meat in batches. Transfer the meat to a bowl, reserving the fat in the pan.

3. Add a little more oil to the pan. Add the crushed garlic, bay leaves and a good pinch of the freshly ground pepper and stir over medium heat for 1 minute or until fragrant. Return the meat with the juices back to the pan, then stir in the vinegar and soy sauce and simmer for a few minutes. Add about 125 ml (½ cup) water, cover with a lid, reduce the heat to low and simmer for 45 minutes.

4. Meanwhile, for the garlic fried rice, place a large frying pan or wok over medium heat. Add a good drizzle of oil and the garlic and cook until just golden. Add the rice and toss to combine, breaking up any large clumps. Add the chicken powder, season to taste and stir until the rice is hot. Serve the pork and chicken adobo on a platter lined with banana leaf, with the garlic fried rice on the side, topped with a fried egg for each person.


Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.