Tagalog Chicken and Pork Adobo

I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.

Let me share another simple recipe.

1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste


1. Combine chicken, pork, water, vinegar, garlic.
2. Bring to a boil.
3. Simmer on low heat until the meat is tender.
4. Add thick coconut cream to the mixture. Season with salt and black pepper.
5. Simmer for 5 more minutes.

2 thoughts on “Tagalog Chicken and Pork Adobo

  1. dishesandplaces

    got to try this in salud, san pablo laguna – which is where i discovered the southern tagalog roots of adobo with gata. very good stuff
    .-= dishesandplaces´s last blog ..a quick wine list =-.

  2. ekusinero

    I love adobo. Its one of my favorite dish. Its really surprising to note that dish has a lot of cooking version. An uncle of mine used to cook adobo but his version is with twist. He spice it with red hot chili which makes you crave for more. Nice Post!!!
    .-= ekusinero´s last blog ..Ice Cream Cake =-.

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