Thrice-Cooked Adobo (Pork or Chicken)
Thrice-Cooked Adobo (Pork or Chicken)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thrice-cooked adobo (pork or chicken). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Thrice-Cooked Adobo (Pork or Chicken) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Thrice-Cooked Adobo (Pork or Chicken) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):
  1. Make ready 1 part vinegar
  2. Get 1 part soy sauce
  3. Make ready 1-2 Bay leaf
  4. Prepare 1/4-1/2 ke pork with fat cuts
  5. Make ready 1/4 ke chicken or more
  6. Take 3 heads garlic, coarsely chopped
  7. Make ready Water or broth
  8. Prepare to taste Salt
  9. Prepare Sprinkle of peppercorns
  10. Get Oil for shallow frying
  11. Prepare Options:
  12. Get Add whole boiled egg/s
  13. Prepare Substitute with or add Balsamic vinegar
  14. Take to taste Add Oyster sauce
  15. Prepare Dash Seasoning (knorr or maggi)
Instructions to make Thrice-Cooked Adobo (Pork or Chicken):
  1. In a pot in medium heat, place in pork and chicken meat, equal parts of soy sauce and vinegar (depends on the amount of your meat, it's not supposed to swim in it, just enough to flavor it. Here I used about 3-4 Tbsp), chopped garlic, peppercorns, Bay leaf. Cover and bring to a boil, do not stir before that. This process cooks the vinegar.
  2. When it boils, check if the meat juices have come out and cover once more without stirring. Lower the heat and let it simmer some more.
  3. When you feel/smell that the vinegar has cooked through, you can stir so that the sauce touches all parts of the meat. Cover and let the sauce reduce to almost none, stirring once in awhile.
  4. After it has reduced, add water or your broth, up to almost top of the meats. Cover and reduce it to half, stirring once in a while.
  5. Once it has reduced, set aside and ready your frying pan with oil. Shallow fry the meat until all sides have a nice colour.
  6. This is a photo of the reduced juices. You'll use this again after frying. (Oops, too much peppercorns lol)
  7. Once done frying, pour the frying pan content into the pot with juices. Try to get everything stuck on the pan, that's flavorful, including the rendered fat oil. Stir to distribute the sauce on the meat while on low heat. Reduce it down a bit more as desired and it's ready to serve. Best served with rice!
  8. Try the optional ingredients listed above. Just make sure the ratio of soy and vinegar are equal. :)

So that’s going to wrap it up with this special food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!