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

Hey everyone, it is Sophie, welcome to my recipe website. Today, I will show you a way to prepare a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Thrice-Cooked Adobo (Pork or Chicken) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Thrice-Cooked Adobo (Pork or Chicken) is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. 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 part vinegar
  2. Take part soy sauce
  3. Make ready Bay leaf
  4. Make ready ke pork with fat cuts
  5. Prepare ke chicken or more
  6. Prepare garlic, coarsely chopped
  7. Take Water or broth
  8. Prepare Salt
  9. Make ready Sprinkle of peppercorns
  10. Prepare Oil for shallow frying
  11. Make ready Options:
  12. Get Add whole boiled egg/s
  13. Get Substitute with or add Balsamic vinegar
  14. Prepare Add Oyster sauce
  15. Prepare Seasoning (knorr or maggi)
Steps 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. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to thrice-cooked adobo (pork or chicken) cooking. Go on get cooking!