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This Chicken Pork Adobo recipe from Kawaling Pinoy delivers the perfect balance of tangy, savory magic that makes every bite unforgettable. The secret lies in the soy-vinegar-bay leaf marinade that tenderizes the meat while building layers of flavor. I've perfected this version through countless batches, ensuring the celery crown adds that signature crunch that elevates this Filipino classic beyond ordinary adobo.
The beauty of this recipe is its simplicity—just a few pantry staples come together to create restaurant-quality results. We'll start with a marinade that transforms tough cuts into melt-in-your-mouth tenderness, then slow-cook everything until the sauce reduces to a glossy, flavorful glaze.
The key is patience; letting the flavors meld over time creates that perfect harmony of sweet, salty, and tangy notes that define authentic adobo.
By the time you're done, you'll have perfectly braised chicken and pork with crispy edges, all swimming in a rich, aromatic sauce that's equally delicious over steamed rice or with crusty bread.
The celery crown adds a satisfying crunch that cuts through the richness, making each bite a perfect balance of textures. This is comfort food at its finest—warm, inviting, and packed with flavor that'll have everyone asking for seconds.
Serve this classic Filipino dish with steamed jasmine rice to soak up every last drop of that tangy sauce, or pair it with atchara for a refreshing contrast.
The recipe scales beautifully, so whether you're feeding a family or hosting a dinner party, this adobo will be the star of the meal. Let's get cooking!
Ingredients for chicken pork adobo recipe kawaling pinoy
Six ingredients transform tough meat into melt-in-your-mouth adobo magic with celery crown crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on for crispy edges |
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1-inch chunks |
| Soy Sauce 🍶 | ½ cup | High-quality, not low-sodium |
| White Vinegar 🍶 | ½ cup | White or cane vinegar |
| Bay Leaves 🌿 | 4 whole | Fresh if possible |
| Garlic Cloves 🧄 | 8 cloves | Peeled and smashed |
| Onion 🧅 | 1 whole | Yellow or red, sliced |
| Celery Stalks 🥬 | 4 whole | For celery crown |
| Sugar 🍚 | 2 tbsp | White or brown sugar |
| Black Peppercorns 🌶️ | 1 tsp | Crushed for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Olive Oil 🫒 | 2 tbsp | For searing meat |
| Water 💧 | 1 ½ cups | For braising liquid |
| Green Onions 🧅 | 4 whole | Garnish, chopped |
The meat is everything here—skin-on chicken thighs and pork shoulder give you that perfect crispy-tender texture. Trader Joe's or Costco usually have great cuts for this. Look for good marbling in the pork and avoid pre-cut chicken that's been sitting too long. The celery crown needs fresh stalks—no wilting or browning. I always grab extra because it's the star of this dish, adding that signature crunch. Don't skip the bay leaves—they're essential for that authentic Filipino flavor profile.
No soy sauce? Coconut aminos work in a pinch, though the flavor will be slightly different. Vinegar substitute? Apple cider vinegar is closest. Fresh garlic and onions are ideal, but if you're in a hurry, jarred minced garlic (the kind without oil) works fine. The sugar balances the tang—brown sugar adds subtle molasses notes if you prefer. For the celery crown, cut each stalk into 1-inch pieces and tie them with kitchen twine before adding to the pot. It's worth the extra minute!
This reheats beautifully—better the second day when all the flavors meld. Keeps for 4-5 days in the fridge or 3 months frozen. I always make extra because it's perfect for meal prep. Store the sauce separately if you're freezing—just reheat the meat in the sauce when ready. For serving, steamed jasmine rice is non-negotiable. The celery crown stays crispy if you add it back just before serving—don't skip this part!
Why You'll Love This Recipe
- One-Pot Magic: The chicken and pork shoulder practically cook themselves in that same pot—no extra dishes, no fuss. Just brown the meat, dump in the soy sauce and vinegar, and let the bay leaves work their flavor spell while you sip your coffee.
- Tangy-Savory Balance: That vinegar cut with soy sauce? It’s the kind of harmony you’ll crave—bright enough to wake up your taste buds, rich enough to satisfy. The pork gets fork-tender while the chicken stays juicy, and the bay leaves add this earthy depth that makes it taste like home.
- Meal Prep MVP: Between us, this is my go-to for lunches all week. The leftovers reheat beautifully—just a splash of water, a quick simmer—and the flavors only get better as the sauce thickens. Honestly, I’ve eaten this cold from the fridge and still begged for more.
- Budget Feast: Pork shoulder and chicken thighs stretch for miles, and a few tablespoons of soy sauce plus vinegar turn cheap cuts into something special. It feeds a crowd without breaking the bank, and the taste? That’s the real upgrade.
Step-by-step instructions for chicken pork adobo with celery crown crunch
Here's how to create Kawaling Pinoy's signature adobo with that perfect balance of tangy, savory, and crunchy celery crown.
Sear the Meats for Maximum Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 1.5 lb boneless chicken thighs skin-side down first. Let them sear undisturbed for 4-5 minutes until golden brown on one side. Flip and sear the other side for another 3-4 minutes.
Remove the chicken and set aside. In the same pot, add the 1.5 lb pork shoulder cut into 1-inch chunks and brown them for 5-6 minutes, stirring occasionally, until they develop a nice crust. Here's the thing—searing the meats first creates deep, caramelized flavors that form the base of your adobo. Don't rush this step, or you'll miss out on that rich, meaty foundation.
Build the Celery Crown and Aromatics
While the meats are searing, prepare the celery crown by slicing the 4 whole celery stalks into ½-inch thick rounds. Keep these separate for now. In the same Dutch oven, add the 1 whole onion sliced into wedges, 8 cloves garlic smashed, 4 whole bay leaves, 1 teaspoon crushed black peppercorns, and 1.5 teaspoons salt.
Sauté the aromatics for 2-3 minutes until the onions soften and the garlic turns golden. This is where the magic happens—the aromatics release their oils and flavors that will infuse into the meat. I press down gently on the garlic with a wooden spoon during the last minute to prevent burning. Here's the secret: the celery crown will get its crunch later, but these aromatics form the flavor backbone of your adobo.
Simmer the Adobo Sauce to Perfection
Return the seared meats to the Dutch oven. Pour in the 0.5 cup soy sauce, 0.5 cup white vinegar, 1.5 cups water, and 2 tablespoons sugar. Stir everything together, scraping up any browned bits from the bottom of the pot. This is called deglazing, and it captures all those precious meaty flavors that would otherwise stick to your pot.
Bring the mixture to a boil, then reduce heat to low and cover partially. Let it simmer for 45-50 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly. You'll know it's ready when the pork shreds easily with two forks and the sauce coats the back of a spoon. Real talk: this is the moment that matters—patience here ensures tender meat and a balanced sauce.
Add the Celery Crown and Finish
Once the meats are tender, carefully add the celery crown slices to the pot. Simmer uncovered for another 5-7 minutes until the celery is tender-crisp and the sauce has reduced to your desired consistency. The celery should still have a slight bite—it's not supposed to be mushy. If the sauce is too thin, uncover the pot and let it reduce for a few more minutes over medium heat.
Taste and adjust seasoning if needed. I usually add a splash more soy sauce if it needs more depth or a bit of vinegar if it's too mild. The celery crown should be bright green and crisp with just a hint of softness. Here's the final touch: sprinkle with the chopped green onions right before serving to add freshness and pop of color.
Rest and Serve with Confidence
Let the adobo rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. I like to serve this with steamed white rice to soak up that delicious sauce. The contrast between the tender meats, crisp celery crown, and tangy sauce is what makes this dish truly special.
Each bite should deliver a perfect balance of savory, tangy, and crunchy elements. The pork should be fork-tender, the chicken juicy, and the celery crown adding that satisfying texture. Don't skip the celery crown—it's what sets this version apart from traditional adobo and makes it truly Kawaling Pinoy style.
Pro Tips For Making Chicken Pork Adobo Recipe Kawaling Pinoy
- Sear the Meat First: Hit the pork shoulder and chicken thighs with high heat until deep golden—no rushing. I learned this the hard way: skipping the sear means bland, gray meat that soaks up vinegar instead of developing flavor. Let them brown 4-5 minutes per side before adding liquid.
- Cut Pork Shoulder into Bite-Sized Chunks: Don’t leave it in big hunks—slice the pork shoulder into 1-inch cubes so it cooks evenly and absorbs the adobo sauce properly. My first attempt with thick slabs left me with chewy, undercooked pieces in the middle.
- Simmer Low and Slow: After the initial boil, reduce to a gentle simmer (small bubbles, not rolling) and cover partially. High heat turns adobo into a vinegary stew—low and slow (30-40 minutes) keeps the meat tender and the sauce rich.
- Balance Vinegar with Sugar: Add 1-2 tablespoons of brown sugar when you pour in the vinegar to soften the acidity. Sounds weird, but it works: the sugar caramelizes slightly, rounding out the sharpness and making the sauce more complex. (Yes, even if you’re impatient like me.)
Make-ahead tips for this recipe
Marinade Prep Ahead
I always make the marinade the night before—it's a game-changer. Combine the ½ cup soy sauce, ½ cup white vinegar, 2 tbsp sugar, 8 smashed garlic cloves, 4 bay leaves, and 1 tsp crushed black peppercorns in a bowl.
Store in an airtight container in the fridge for up to 24 hours. This lets the flavors meld beautifully, and the vinegar's acidity starts breaking down the meat fibers. Pro tip: Use a glass container so you can see the marinade's rich color develop. 💫
Meat Prep Timeline
Cut the 1.5 lb pork shoulder into 1-inch chunks and trim any excess fat. For the chicken, remove any skin from the thighs if you prefer—though I love that crispy texture. Store both in separate zip-top bags with half the marinade each.
Refrigerate for 4-6 hours or overnight. The longer they marinate, the more tender the meat becomes. I usually do this while I'm at work so it's ready when I get home. 🌶️
Celery Crown Prep
Wash and dry the 4 celery stalks thoroughly, then slice into ½-inch rounds. Tie them into bundles with kitchen twine—this keeps them together during cooking. Store them in a sealed container with a paper towel to absorb any moisture.
I prep these right before cooking because fresh celery holds its crunch best when added at the last minute. The celery crown should be the last thing to go into the pot to maintain that perfect texture. ✨
Slow Cooker Option
For a hands-off approach, transfer the marinated meats and aromatics (except celery) to a 6-quart slow cooker. Cook on low for 6-7 hours or high for 4 hours. Add the celery crown during the last 30 minutes of cooking.
This method is perfect for busy days—just set it and forget it until dinner time. The flavors develop just as richly, though the sauce might be slightly thinner. 💡
Freezer-Friendly Prep
Assemble the entire adobo (meat, aromatics, and sauce) in a freezer-safe container, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat on the stovetop over medium-low heat for 20-25 minutes.
Add the celery crown fresh after reheating to maintain its crunch. This is my go-to for meal prep—just grab and go when I'm short on time. ❄️
Sauce Separation Hack
If you're making this ahead and want to store the sauce separately, strain it through a fine-mesh sieve after cooking to remove any solids. Store the sauce in a separate airtight container in the fridge for up to 5 days.
When reheating, add the meat back to the sauce and simmer for 10 minutes to reabsorb the flavors. This keeps the celery crown fresh and crispy every time you serve it. 🍗
Nutrition facts
Frequently asked questions
Can I substitute regular vinegar for white vinegar in this recipe?
You can use apple cider vinegar or white vinegar interchangeably—they'll both work well. However, avoid balsamic or red wine vinegar as they'll alter the bright, tangy flavor profile that's key to authentic adobo. The acidity level matters more than the specific type, so any white vinegar will give you that signature tang.
What's the secret to getting crispy celery crowns every time?
The celery crown needs to cook for just 5-7 minutes at the very end—no longer! Add them when the meats are already tender, and keep the pot uncovered to let the moisture evaporate. For extra crispiness, pat the celery dry before slicing and tie the bundles tightly with kitchen twine. This keeps them intact and maintains that perfect crunch.
Can I make this in an Instant Pot instead of a Dutch oven? Sear the meats first, then add all ingredients (except celery) to your Instant Pot. Cook on high pressure for 20 minutes, then quick-release. Add the celery crown and cook on sauté mode for 3-4 minutes until tender-crisp. The pressure cooker speeds up cooking time while keeping the meat tender and flavors rich. Just
Why did my adobo sauce turn out too thin?
This usually happens if you didn't reduce the sauce enough at the end. After adding the celery crown, uncover the pot and simmer on medium heat for 5-10 minutes longer to thicken it. If it's still too thin, remove the celery and reduce the sauce separately for a few more minutes, then add the celery back just before serving. The sauce should coat the back of a spoon when done.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. For best results, keep the celery crown separate and add it fresh when reheating. The meat and sauce reheat beautifully—simmer gently on the stove or microwave until hot. The flavors actually improve after the first day as everything melds together!