Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. It is considered as the signature dish of the Philippines. This dish is like making both Chicken Adobo and Pork Adobo in one pot.
Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Thrice-Cooked Adobo (Pork or Chicken) is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):
- Get 1 part vinegar
- Make ready 1 part soy sauce
- Make ready 1-2 Bay leaf
- Get 1/4-1/2 ke pork with fat cuts
- Take 1/4 ke chicken or more
- Prepare 3 heads garlic, coarsely chopped
- Make ready Water or broth
- Make ready to taste Salt
- Get Sprinkle of peppercorns
- Take Oil for shallow frying
- Prepare Options:
- Get Add whole boiled egg/s
- Prepare Substitute with or add Balsamic vinegar
- Get to taste Add Oyster sauce
- Take Dash Seasoning (knorr or maggi)
Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour. For pork adobo, I usually use pork loin steaks, sliced or not.
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. :)
How to cook Chicken and Pork Adobo. In a pressure cooker over medium heat, heat oil. Add and brown chicken and pork pieces in batches. Return all the meat, including any juices, back into the pot. Increase heat to high, and bring to a boil.
So that is going to wrap it up for this special food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
