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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Thrice-Cooked Adobo (Pork or Chicken) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Thrice-Cooked Adobo (Pork or Chicken) is something which I have loved my entire life.

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

The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):
  1. Make ready 1 part vinegar
  2. Prepare 1 part soy sauce
  3. Prepare 1-2 Bay leaf
  4. Prepare 1/4-1/2 ke pork with fat cuts
  5. Get 1/4 ke chicken or more
  6. Get 3 heads garlic, coarsely chopped
  7. Take Water or broth
  8. Make ready to taste Salt
  9. Take Sprinkle of peppercorns
  10. Take Oil for shallow frying
  11. Prepare Options:
  12. Prepare Add whole boiled egg/s
  13. Make ready Substitute with or add Balsamic vinegar
  14. Take to taste Add Oyster sauce
  15. Get 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 is going to wrap this up with this exceptional food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!