Chicken and Pork Recipe Panlasang Pinoy: Filipino Feast in One Pot

This one-pot Filipino dish brings together tender chicken and pork in a rich, savory sauce that’s a staple in many homes.

I’ve refined this recipe to balance traditional flavors with simple, accessible techniques. The key is slow cooking to let the meats absorb the bold seasonings.

You’ll end up with a hearty, aromatic creation that pairs perfectly with steamed rice. It’s comfort food at its most satisfying.

Serve it for family gatherings or a cozy weeknight meal. This dish never fails to impress.

Ingredients for Chicken and Pork Recipe Panlasang Pinoy

Pantry staples and fresh veggies make this hearty one-pot meal come alive.

The meats are the foundation here. Chicken thighs stay juicy through long cooking, while pork shoulder (or butt) gives you that melt-in-your-mouth texture. Most Asian markets sell pork already cubed—saves prep time. If you’re at a regular supermarket, ask the butcher to cut it for you (they usually will for free). Look for skin-on thighs—they add richness to the sauce.

No soy sauce? Coconut aminos work in a pinch (use the same amount). Out of vinegar? Lemon juice at half the quantity brings the tang. Brown sugar can be swapped for coconut sugar—same sweetness, deeper flavor. If you can’t find bay leaves, a pinch of dried thyme works. The veggies are flexible too—swap in sweet potatoes or butternut squash for the potatoes.

This tastes even better the next day. Keeps in the fridge for 4-5 days and freezes like a dream for 3 months. I always make a double batch—leftovers disappear fast in my house (worth the extra pot space).

Step-by-Step Instructions for Chicken and Pork Adobo

This one-pot wonder comes together with simple steps and bold Filipino flavors.

Step 1: Sear the Meats for Deep Flavor

Heat a large pot over medium-high heat. Add the 1.5 lb Chicken Thighs and 1.5 lb Pork Shoulder chunks, searing until all sides develop a rich brown crust. This step locks in juices and builds a flavorful foundation.

Work in batches if needed to avoid crowding—overcrowding steams the meat instead of browning it. You’ll know it’s ready when the pieces release easily from the pot with a nice golden sear.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the 8 cloves Garlic Cloves and 1 whole Yellow Onion, sautéing for 2-3 minutes until fragrant and slightly softened. The garlic should just start to turn light golden—don’t let it burn.

Stir in the 0.5 cup Soy Sauce, 0.25 cup White Vinegar, 1 cup Tomato Sauce, and 2 tbsp Brown Sugar. Let this simmer for 2 minutes to meld the flavors together before adding the meats back in.

Step 3: Simmer with Vegetables and Seasonings

Return the seared meats to the pot. Add the 2 whole Potatoes, 2 whole Carrots, 1 whole Green Bell Pepper, 3 pieces Bay Leaves, 1 tsp Black Peppercorns, and 2 cups Water. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and let it simmer for 40-45 minutes until the meats are fork-tender and the potatoes are soft. Stir occasionally to prevent sticking.

Step 4: Reduce and Adjust the Sauce

Once the meats are tender, uncover the pot and let the sauce reduce for 10-15 minutes on medium heat. You want it thick enough to coat the back of a spoon but not dry.

Taste and adjust the seasoning—if it needs more tang, add a splash of vinegar; if it’s too sharp, balance it with a pinch of sugar. Remove the bay leaves before serving.

Step 5: Rest and Serve

Turn off the heat and let the dish rest for 5-10 minutes to allow the flavors to deepen. The meats will absorb more of the sauce, and the potatoes will soak up every last bit of flavor.

Serve hot over steamed rice, ensuring each portion has a mix of chicken, pork, and vegetables. The sauce should be rich, slightly tangy, and perfectly balanced with the savory meats.

Creative Variations of This chicken and pork recipe panlasang pinoy

Coconut Milk Twist

Swap the 2 cups Water for coconut milk to create a creamy, slightly sweet version that’s popular in Southern Luzon. The fat from the coconut milk enriches the sauce beautifully. I use full-fat canned coconut milk for best results. 🌴

Pineapple Sweetness

Add 1 cup pineapple chunks along with the vegetables for a sweet-and-sour variation. This is inspired by Filipino hamonado style. The pineapple’s natural sugars caramelize slightly during cooking, complementing the savory meats perfectly.

Spicy Kick

For heat lovers, add 2-3 siling labuyo (Filipino bird’s eye chili) or 1 tbsp chili flakes when sautéing the aromatics. The spice balances the dish’s richness. My family prefers this version with an extra 1 tsp black pepper for depth.

Vegetable Medley

Boost the nutrition by adding 1 cup green beans or 1 cup eggplant slices during the last 15 minutes of cooking. These hold their texture well. I often throw in ½ cup peas for color and extra sweetness.

Citrus Zing

Replace the 0.25 cup White Vinegar with 0.25 cup calamansi juice or lemon juice for a brighter, citrusy note. This variation is lighter and pairs wonderfully with grilled dishes. 💛

Slow Cooker Method

For hands-off cooking, transfer everything to a slow cooker after searing. Cook on low for 6-7 hours or high for 4 hours. The flavors develop even more deeply, and the meats become fall-apart tender. I set mine before work for an easy dinner.

Frequently Asked Questions