Asadong Manok at Baboy (Soy Onion Pork and Chicken Stew)

July 2, 2019
Tita Meg Cooks - Wings Hooves Horns - wide

Since refrigeration came only in the 1900’s, there are many Filipino foods that do not need refrigeration and this is one of them. Although this is good for the day it’s cooked and following day, I do not recommend eating it beyond the second day. Onions do not do well without refrigeration, therefore save yourself from a bum tummy.

In some barrio fiestas, this is also served since it can be cooked the day before the fiesta. In the barrio fiesta, the whole rump of the pork is used and cut into huge chucks and when cooked, sliced into serving pieces. You can use only pork or only chicken. I use a combination to satisfy the craving of each one in the family.

Asadong Manok at Baboy

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By Marianne de Leon Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour Total Time: 1 hour 30 minutes

Soy Onion Pork and Chicken Stew


  • 500 grams chicken parts - I prefer to use legs and thighs cut in half
  • 500 grams liempo (pork belly) slice into 1-inch by 2-inch by 1-inch
  • 2 tablespoons calamansi or lemon juice
  • 1/2 cup light soy sauce
  • 2 cups sliced onions
  • 1 teaspoon freshly crushed peppercorns
  • 1 cup chicken broth
  • 1 tablespoon crushed garlic
  • 1/4 cup cooking oil
  • salt to taste start with 1/4 teaspoon



In a non-corrosive cooking pot, warmed over medium-low fire, pour in cooking oil and sauté garlic and onions till onions are translucent.


Add the chicken and pork and continue sauteing and mixing for about 3 minutes.


Add the soy sauce, peppercorns, chicken broth and 1/4 teaspoon salt.


Turn down the flame to low, cover pot, and simmer till the pork and chicken are tender; occasionally mix the pot to keep from burning or sticking to the bottom.


Taste the mixture and adjust with salt.


Serve hot with steaming hot rice.

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