Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Thrice-Cooked Adobo (Pork or Chicken) is something that I’ve loved my whole life. They are nice and they look wonderful.
Great recipe for Thrice-Cooked Adobo (Pork or Chicken). My cousin taught me this style of Adobo. I like it better because I prefer the meat fried, fat rendered, and not swimming in too much sauce.
To get started with this particular recipe, we have to 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):
- Get 1 part vinegar
- Prepare 1 part soy sauce
- Take 1-2 Bay leaf
- Make ready 1/4-1/2 ke pork with fat cuts
- Prepare 1/4 ke chicken or more
- Prepare 3 heads garlic, coarsely chopped
- Get Water or broth
- Prepare to taste Salt
- Take Sprinkle of peppercorns
- Take Oil for shallow frying
- Take Options:
- Prepare Add whole boiled egg/s
- Get Substitute with or add Balsamic vinegar
- Take to taste Add Oyster sauce
- Make ready Dash Seasoning (knorr or maggi)
The long process also brings out the flavor. Adobo is the signature dish of the Philippines. Thrice-Cooked Adobo (Pork or Chicken) step by step. 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.
Instructions to make Thrice-Cooked Adobo (Pork or Chicken):
- 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.
- 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.
- 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.
- 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.
- Once it has reduced, set aside and ready your frying pan with oil. Shallow fry the meat until all sides have a nice colour.
- This is a photo of the reduced juices. You'll use this again after frying. (Oops, too much peppercorns lol)
- 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!
- Try the optional ingredients listed above. Just make sure the ratio of soy and vinegar are equal. :)
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So that’s going to wrap this up with this exceptional food thrice-cooked adobo (pork or chicken) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
