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

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, thrice-cooked adobo (pork or chicken). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Thrice-Cooked Adobo (Pork or Chicken) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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. Get 1 part vinegar
  2. Take 1 part soy sauce
  3. Get 1-2 Bay leaf
  4. Get 1/4-1/2 ke pork with fat cuts
  5. Make ready 1/4 ke chicken or more
  6. Get 3 heads garlic, coarsely chopped
  7. Take Water or broth
  8. Make ready to taste Salt
  9. Prepare Sprinkle of peppercorns
  10. Prepare Oil for shallow frying
  11. Prepare Options:
  12. Get Add whole boiled egg/s
  13. Take Substitute with or add Balsamic vinegar
  14. Take to taste Add Oyster sauce
  15. Prepare Dash 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’s going to wrap this up for this exceptional food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!