Recipe of Perfect Thrice-Cooked Adobo (Pork or Chicken)

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. It is considered as the Philippine's national dish because of its popularity. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet?

Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Thrice-Cooked Adobo (Pork or Chicken) is something which I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):

1. Make ready 1 part vinegar
2. Take 1 part soy sauce
3. Take 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. Get 3 heads garlic, coarsely chopped
7. Get Water or broth
8. Make ready to taste Salt
9. Get Sprinkle of peppercorns
10. Make ready Oil for shallow frying
11. Get Options:
12. Make ready Add whole boiled egg/s
13. Take Substitute with or add Balsamic vinegar
14. Prepare to taste Add Oyster sauce
15. Make ready Dash Seasoning (knorr or maggi)

For pork adobo, I usually use pork loin steaks, sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. Pork and Chicken Adobo. this link is to an external site that may or may not meet accessibility guidelines.

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. :)

I've never needed oil to brown the meat. Pork and Chicken Adobo. this link is to an external site that may or may not meet accessibility guidelines. Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn't really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying. Filipino adobo is a cooking technique unto itself.

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