Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Thrice-Cooked Adobo (Pork or Chicken) is something that I have loved my whole life.
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 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):
- Make ready 1 part vinegar
- Take 1 part soy sauce
- Make ready 1-2 Bay leaf
- Make ready 1/4-1/2 ke pork with fat cuts
- Take 1/4 ke chicken or more
- Get 3 heads garlic, coarsely chopped
- Make ready Water or broth
- Prepare to taste Salt
- Take Sprinkle of peppercorns
- Make ready Oil for shallow frying
- Take Options:
- Prepare Add whole boiled egg/s
- Make ready Substitute with or add Balsamic vinegar
- Get to taste Add Oyster sauce
- Take Dash Seasoning (knorr or maggi)
I like it better because I prefer the meat fried, fat rendered, and not swimming in too much sauce. The long process also brings out the flavor. 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.
Steps 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. :)
This dish is like making both Chicken Adobo and Pork Adobo in one pot. In this recipe the adobo pieces was. In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp.
So that’s going to wrap it up with 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 more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
