How can I make chicken advo better? How about combining it with pork? This is everything about CPA or chicken pork adobo.
Leave a comment
Published: 2/13/25
This post may contain affiliate links. Please read our disclosure policy.
Hearty, popular and very flavorful, chicken pork adobo dish is something many Filipinos probably tried at home. This is a combination of chicken advo and pork advo. And it often appears in Kalindelya and small eateries in the Philippines.
Philippine Chicken Pork Adobo
This mix has the pleasant tenderness of pork and chicken, making it a never boring meal.
But did you know that advos differ in different countries? For places like the Caribbean, this actually refers to a marinade mixed with a dried spice blend made from ingredients like onion powder. And as for the Philippines, it’s an attractive sour stew made with soy sauce and vinegar.
How to cook CPA (Chicken Pork Adobo)
This is the heads up. You’ll want to marinate pork and chicken the night before for optimal results. After all, Adobo has its deep and delicious taste! But if you have to serve today’s dishes, don’t worry as an hour’s marinade will be.
Marinate the meat – Mix the chicken, pork, soy sauce and half of the garlic in a large bowl. Mix well. Marinate this for at least an hour. Note: For best results, marinate overnight. Turn the garlic brown – Heat the cooking oil in a pan and add the remaining garlic immediately. This will slowly cook to brown the garlic and prevent it from burning easily. Continue cooking occasionally, stirring until the garlic is golden brown. Remove any garlic and set aside. Also, set the pan aside with garlic oil for later use. First stew – Transfer the marinated pork and chicken together with all the marinated ingredients to another cooking pot. Add vinegar, cracked pepper and dried beylev. Cover the cooking pot and bring to a boil. Adjust the heat until it is boiled. Continue to boiling down for 30-35 minutes. Remove the chicken and place on a plate. Continue simmering the pork for 20 minutes. After that, remove the pork and place it on the same plate with chicken. Fry the meat – When the pork is cold, heat the garlic oil in the other pan. Fry the chicken on one side for about 3 minutes or until browned. Make sure the chicken has been depleted for a while before frying. This prevents oil from splashing. Then do the same with pork. Finally, boil down to finish the dish – return the fried pork and chicken in the sauce to the cooking pot. Bring it to a boil. Add the Datuputi fish sauce. Cover the pot. Adjust the heat until it is cooked and continue to simmer for 10-12 minutes. Note: If Adobo wants to increase the source, you can add ½ cup of water. If necessary, add fish sauce to adjust the flavor. You can then add about a glass of sugar if you like. Transfer the chicken pork adobo to a serving plate. Then sprinkle the fried garlic on top. Serves the food – this is served with hot rice. Share and have fun!
Ingredients of CPA
One of the truly beautiful things about Adobo is that it is mainly made up of meat and seasonings. Our way of seasoning is what really makes Adobo what it is.
Chicken – I really like to use poultry in all kinds of marinades. Pork Belly – This is an ingredient that makes Adobo feel like a dish you want to sweeten. Pork fat creates the perfect texture and you can enjoy your stew with something juicy and tender! Cooking oils – to cook everything well and to prevent the ingredients from sticking to the pan! Vinegar – for a strong, perfectly sour adbo stew! Fish Sauce – Filipinos probably know everything about the importance of this component. Fish sauce is something we often use to have a deep and satisfying taste. You simply can’t get this kind of horse mie flavor anywhere else! Garlic – to enhance the flavor and aroma of our dishes. Soy Sauce – Soy Sauce, which is responsible for most of the flavor of Adobo, is essential to our cooking! It offers a deep, slightly strong kind of salty flavor that we cannot do without. Beilerev – for the appetizing Adobo scent. Cracked Pepper Corn – We really want cracked peppercorns in our recipes to give our dishes a complete and spicy flavour.
What to offer with chicken pork adobo
What is an adobo without lots of steamed hot rice? These two go together like the two peas in the pod! But if you want something a little tasty and garlic-like, my ultimate recommendation would be Sinangagh! Another thing we often pair with our adobo is the simple hardened eggs. The mild, subtle salty taste of the egg works in contrast to the adobo flavor. And if you’re looking for some desserts, eat a sweet, delicious banana cue and walk the Philippine path!
This version of chicken and pork is really good, but you might want to check out similar recipes for pork and chicken adobo with a simpler approach. enjoy!
Try this recipe from Chicken Pork Adobo and let us know what you think.
Did you make this? If you are taking photos, be sure to tag them on Instagram with @panlasanangpinoy or hashtag #panlasanangpinoy.
CPA (Chicken and pork adobo)
Traditional Filipino chicken and pork adobo recipe
Instructions
Mix the chicken, pork, soy sauce and half of the garlic in a large bowl. Mix well. Marinate this for at least an hour. Note: For best results, marinate overnight.
1½ pounds. chicken, 1½ pounds. Pork belly, ¼ cup soy sauce, 2 garlic
Heat the cooking oil in a pan and immediately add the remaining garlic. This will slowly cook to brown the garlic and prevent it from burning easily. Continue cooking occasionally, stirring until the garlic is golden brown. Remove any garlic and set aside. Also, this will be used later, so set the pan aside with garlic oil.
4 tablespoons of cooking oil
Transfer the marinated pork and chicken together with all the marinated ingredients to another cooking pot.
Add vinegar, cracked pepper and dried bay leaves. Cover the cooking pot and bring to a boil. Adjust the heat until it is boiled. Continue to boiling down for 30-35 minutes.
1¼ cup white vinegar, 1 ½ teaspoon peppercorn, Three Beirelefs
Remove the chicken and place on a plate. Continue simmering the pork for 20 minutes. Remove the pork and place it on the same plate with chicken.
When the pork is cold, heat the garlic oil in another pot. Fry the chicken on one side for about 3 minutes or until browned. Make sure the chicken has been depleted for a while before frying. This prevents oil from splashing. Then do the same with pork.
Return the fried pork and chicken in the sauce to the cooking pot. Bring it to a boil.
Add the fish sauce. Cover the pot. Adjust the heat until it is cooked and continue to simmer for 10-12 minutes. Note: If Adobo wants to increase the source, you can add ½ cup of water. If necessary, add fish sauce to adjust the flavor. You can also add about a tablespoon of sugar if you wish.
2 tablespoons of fish sauce
Transfer chicken and pork advo to a serving plate. Sprinkle garlic on top.
This is served with hot rice. Share and have fun!
Note
Spice Level – No need to worry about this! It uses cracked peppercorn, but this is not a spicy dish. The sourness and saltiness definitely overwhelm the subtle spices we might get from the peppercorn. Sweetness Level – We work with lots of salty seasonings at Adobo, but we don’t necessarily provide sweetness. As mentioned in this recipe, if the sweet adobo is putting your lane upwards, feel free to sprinkle a teaspoon of sugar. Pork belly – You don’t necessarily need to use pork belly on this plate. I know someone who isn’t a big abdominal fan, so you can try using a pig’s shoulder instead. And if you’re a vegan, you can try this recipe instead with dried soybeans. Chicken – Speaking of plant-based dishes, you can also replace the chicken with cauliflower instead. But if you’re looking for a meat alternative, turkey tastes like chicken, so the turkey taste is another great choice.
Nutritional information
calorie: 1139kcal (57%) carbohydrates: 6g (2%) protein: 40g (80%) fat: 104g (160%) Saturated fat: 33g (165%) Polyunsaturated fat: 15g January Saturated Fat: 49g Trans Fat: 0.2g cholesterol: 200mg (67%) sodium: 1356mg (57%) potassium: 621mg (18%) fiber: 1g (4%) sugar: 1g (1%) Vitamin A: 250iu (5%) Vitamin C: 6mg (7%) calcium: 62mg (6%) iron: 3mg (17%)
Did you make this?
Please tag @panlasanangpinoy on Instagram and make sure to leave a rating!
