Hawaii’s Favorite Chicken/Pork Adobo
Get ready to try this local-style Chicken/Pork Adobo! Braised in shoyu, vinegar, garlic, and spices, this Filipino favorite is a Hawaii staple—simple, flavorful, and perfect with hot rice.
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What is Chicken/Pork Adobo?
Pork/Chicken Adobo is a local dish I remember growing up with in Hawaii. It is a local favorite, bringing together the best Filipino and island flavors. It is a braised dish where pork or chicken are simmered in a savory mix of shoyu (soy sauce), vinegar, garlic, bay leaves, and black peppercorn. Serve it over hot rice and you have one of the best comfort foods at home.
Where can you find Chicken/Pork Adobo?
You can find Chicken/Pork Adobo all over Hawai‘i, especially in local plate lunch spots, Filipino restaurants, and even some Hawaiian food joints. Places like Elena’s or Max’s of Manila, and other local Filipino or mixed-plate eateries usually serve adobo.
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I’ve also been lucky enough to have it at friends’ family gatherings and potlucks. If you’re craving that home-cooked taste, plenty of aunties and uncles make their own killer version. This recipe is so easy you can even make it at home!
What are the ingredients for Chicken or Pork Adobo?
The ingredients for this adobo can vary between the choices of meat, but here’s a basic version with suggestions:
Suggested ingredients
Most of these ingredients can easily be found in your local grocery store! But if you would like some suggested brands to use, here are some you can order online:
How do you make Chicken or Pork Adobo?
Making Pork or Chicken Adobo is really easy and simple. Follow these simple steps to braise a perfect adobo dish:
- Brown all sides of your meat by pan-frying it over medium-high heat.
- Then add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine ingredients.
- Bring to a boil then lower the heat to let it simmer.
- Simmer for 30-45 minutes until the meat is fork-tender.
- If the sauce has evaporated, add in more water and thicken it with the cornstarch slurry.
- Serve it over hot rice and enjoy!
Are there similar recipes?
If you are looking for pork recipes like Pork/Chicken Adobo, try these out:
Tips & FAQs
What’s the difference between Filipino adobo and Hawai‘i-style adobo?
Filipino adobo varies by region, but in Hawai‘i, the local style often has a balance of shoyu and vinegar. Some locals also like adding potatoes or onions.
Can I use just chicken or just pork?
Absolutely! You can make adobo with only chicken (usually thighs or drumsticks) or just pork (like pork belly or pork shoulder). Using both gives a mix of textures and flavors, but it’s up to you!
Can I make adobo in a slow cooker or Instant Pot?
IYes! For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, pressure cook for about 15-20 minutes and let the pressure release naturally for best results.
How long does adobo last in the fridge?
Adobo can last up to 5 days in the fridge, and the flavor gets even better over time. It also freezes well for up to 3 months—just reheat and enjoy!
Can I add vegetables to adobo?
Yes! Some people like adding potatoes, onions, carrots, or even boiled eggs to soak up the ono sauce. It’s all about making it your own!
Recipe Video:
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Chicken/Pork Adobo
Ingredients
- 1½ lbs pork (pork butt/shoulder, chicken thighs or pork belly)
- ½ cup distilled white vinegar
- ¼ cup shoyu (soy sauce)
- 3 cloves crushed garlic
- ¼ tsp salt
- ¼ tsp peppercorns
- 2 bay leaves
- ½ cup water
- 2 russet potatoes
Cornstarch Slurry (optional)
- ½ tbsp cornstarch
- 1 tbsp water
Instructions
- Drizzle some oil in a medium sized pot. Heat up the oil and add the meat. Pan-fry the meat over medium-high heat to brown all sides.
- Add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine the ingredients. Bring to a boil, cover, and then lower the heat to let it simmer.
- Simmer for 30-45 minutes until the meat is fork-tender.
- If the sauce has evaporated, add in more water.
- You can optionally add in the cornstarch slurry to thicken up the sauce.
- Serve it over hot rice and enjoy!
Instant Pot:
- Select Saute option and drizzle in some oil to the pot. Brown all sides of the meat.
- Add in the potatoes, vinegar, shoyu, garlic, salt, peppercorns, bay leaves, and water. Mix to combine the ingredients.
- Cover with the Instant Pot lid. Cook on Manual High for 15-20 minutes. Let the pressure release naturally for best results.
- Whisk together the cornstarch and water.
- You can optionally thicken the sauce by selecting Saute and add in the cornstarch slurry. Stir until the sauce has thickened to the desired consistency.
- Serve it hot and enjoy this onolicious Adobo!
Notes
- Keep the garlic, peppercorns, and bay leaves wrapped in cheesecloth if you want to keep them separate from the dish.
- If you need to add in more water after simmering, you can use chicken broth to add more flavor to the dish.
- If you want a thicker sauce, slowly add in the cornstarch slurry. Keep adding until you’ve reached the desired consistency.
