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

2 min read

Thrice-Cooked Adobo (Pork or Chicken).

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to 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 that.

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

  1. Prepare 1 of part vinegar.
  2. Get 1 of part soy sauce.
  3. Make ready 1-2 of Bay leaf.
  4. Get 1/4-1/2 of ke pork with fat cuts.
  5. Prepare 1/4 of ke chicken or more.
  6. Get 3 heads of garlic, coarsely chopped.
  7. Make ready of Water or broth.
  8. Make ready of to taste Salt.
  9. Take of Sprinkle of peppercorns.
  10. Get of Oil for shallow frying.
  11. Make ready of Options:.
  12. Make ready of Add whole boiled egg/s.
  13. Make ready of Substitute with or add Balsamic vinegar.
  14. Make ready of to taste Add Oyster sauce.
  15. Take Dash of 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 it up with this special food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for your time. I am confident you will make this at home. There’s 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. Thank you for reading. Go on get cooking!