Chicken Pork Adobo

AJI-NO-MOTO® Umami Seasoning


  • 3 Tbsps. (30g) Garlic, crushed
  • 1/2 kilo (500g) Pork, kasim, sliced
  • 1/2 kilo (500g) Chicken, adobo cut
  • 6 1/2 Tbsps. (100ml) Soy sauce
  • 1/2 cup (120ml) Vinegar
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1 tsp (2.5g) Black peppercorn, crushed
  • 2 Tbsps. (30ml) Oil
  • 2 pcs. (2g) Bay leaf
  • 2 tsps. (10g) Sugar
  • 2 cups (500ml) Water


  1. MARINATE. Mix garlic, pork, chicken, soy sauce, vinegar, AJI-NO-MOTO®, and pepper in one bowl. Mix well and marinate for at least 2 hours or overnight.
  2. SEAR. Heat oil in a pan. Get the pork from the marinade and add on the pan. Sear until it turns light brown. Then, add the chicken and sear until light brown.
  3. BOIL. Pour all the marinade left and simmer for a few minutes. Add the bay leaves, sugar, and water as desired. Let it cook for at least another 30 minutes or until tender. Boil for a few more minutes if a thicker sauce is desired.
  4. SERVE. Transfer into a serving plate, serve and enjoy.

Cooking Tips

For a more flavorful and richer sauce, you may add diced chicken liver or pork liver.

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ajinomoto cooking_time  Cooking Time: 40 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 3/4 up (126 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Meat is an excellent source of Protein and B Vitamins good for muscle and bone health.

*15% sodium reduced vs. regular recipe


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