Let me share a memory from my childhood that became a family tradition. Whenever we went on a short trip—an out-of-town reunion, a day at the beach, or a visit to the hot springs in Pansol—we always brought a full picnic spread. One staple that never failed to make the cut was chicken and pork adobo, our go-to “excursion” dish.
The word “excursion” here simply means a short journey. For many Filipino families, weekend outings are a chance to bond, relax, and share a meal. In my family, trips to the beach or the pool were always made better by bringing plenty of food. Chicken and pork adobo is perfect for these outings because it tastes great and keeps well at room temperature for longer than many other dishes.
Even after moving to the United States, I’ve kept this tradition alive. If we plan a day at a local park or a weekend at Wisconsin Dells, I prepare our version of excursion chicken and pork adobo. We also bring a reliable rice cooker so we can have fresh rice whenever we want. The recipe below describes how I make this special adobo for family trips.
I usually cook the adobo the night before travel so the picnic basket stays cool during the trip. At the resort or campsite the dish can be reheated in a microwave, or over a small campfire if we’re camping. Marinating the meat for at least three hours—ideally overnight—really improves the flavor. I combine chicken and pork with crushed garlic, soy sauce, and whole peppercorns, then let it marinate. The mixture is cooked slowly over low heat for about two hours until the pork’s fat becomes melt-in-your-mouth tender and the chicken is juicy and flavorful.
When is your next excursion? Try this Chicken and Pork Adobo recipe for a reliable, delicious dish that travels well and feeds a crowd.
Excursion Chicken and Pork Adobo
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Ingredients
- 3 lbs. pork belly sliced into large cubes
- 2 lbs. chicken cut into serving pieces
- 1/4 cup coconut vinegar
- 8 to 10 tablespoons soy sauce
- 1 head garlic crushed
- 1 teaspoon whole peppercorn
- 4 cups water
- 1 piece beef cube or beef bouillon
- 6 pieces dried bay leaves
- 3 tablespoons cooking oil
- Salt to taste
Instructions
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Combine soy sauce, crushed garlic, whole peppercorn, and bay leaves in a large bowl. Mix well.
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Add the pork and chicken. Toss until well coated with the marinade.
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Cover and refrigerate to marinate for at least 3 hours, or overnight for best results.
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Heat oil in a large, wide pan over medium heat.
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When the oil is hot, add the marinated pork and chicken along with the remaining marinade. Cook 10–12 minutes or until the meat browns.
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Pour in the water and bring to a boil.
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Add the beef cube, stir, then cover and simmer over low heat for about 60 minutes or until the meat is very tender.
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Pour in the vinegar, bring to a boil, and continue cooking until the liquid is reduced and the sauce thickens slightly.
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Adjust seasoning with salt and pepper to taste.
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Serve with steamed rice. Share and enjoy!