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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. 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 popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Thrice-Cooked Adobo (Pork or Chicken) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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. Prepare 1 part vinegar
  2. Take 1 part soy sauce
  3. Get 1-2 Bay leaf
  4. Prepare 1/4-1/2 ke pork with fat cuts
  5. Get 1/4 ke chicken or more
  6. Make ready 3 heads garlic, coarsely chopped
  7. Prepare Water or broth
  8. Take to taste Salt
  9. Make ready Sprinkle of peppercorns
  10. Prepare Oil for shallow frying
  11. Prepare Options:
  12. Take Add whole boiled egg/s
  13. Get Substitute with or add Balsamic vinegar
  14. Prepare to taste Add Oyster sauce
  15. Prepare Dash 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 for this special food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!