Barrio Fiesta Pork & Chicken Adobo



  • 11⁄2 lbs. Pork Belly, chopped
  • 11⁄2 lbs. Chicken, cut into serving pieces
  • 3 to 4 pieces Dried Bay Leaves (laurel leaves)
  • 2 tsps. Whole Black Peppercorn
  • 1 head Garlic, slightly crushed
  • 6 tbsps. Barrio Fiesta Tubasuk (any variant)
  • 1⁄2 cup Barrio Fiesta Bagoong Sweet
  • 3⁄4 to 1 cup Soy sauce
  • 1 tbsp. Oyster Sauce
  • 3 tbsps. Brown Sugar
  • 1 cup Water
  • Pinch of Salt to taste 3 tbsps. Cooking Oil



  • Marinade chicken and pork pieces in soy sauce, a tsp. of cracked black peppercorns and Barrio Fiesta Bagoong Sweet for 1 hour.
  • Heat oil in a pan
  • Once the oil becomes hot, add the garlic. Cook until the color turns golden brown. Remove the garlic and set aside.
  • Add the marinated pork and chicken (reserve marinade). Cook until the color turns light brown.
  • Add the remaining whole peppercorn, bay leaves, oyster sauce, reserved marinade, and water. Let it boil and simmer until the meat gets tender.
  • Add the brown sugar and stir.
  • Pour-in Barrio Fiesta Tubasuk (any variant) and let it boil. Simmer until most of the liquid evaporates.
  • Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
  • Makes 6 servings