Recipe: Perfect Thrice-Cooked Adobo (Pork or Chicken)

Thrice-Cooked Adobo (Pork or Chicken). Get More Info At My Food and Family! Check Our Step-By-Step Guide To Cook a Memorable Dish For Your Loved Ones. 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.

Today, I will show you a way to make a tasty dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. This time, I am going to make it a little bit unique. You can cook Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

1. You need of part vinegar.
2. It's of part soy sauce.
3. Prepare of Bay leaf.
4. You need of ke pork with fat cuts.
5. You need of ke chicken or more.
6. It's of garlic, coarsely chopped.
7. Prepare of Water or broth.
8. It's of to taste Salt.
9. You need of Sprinkle of peppercorns.
10. You need of Oil for shallow frying.
11. It's of Options:.
12. It's of Add whole boiled egg/s.
13. It's of Substitute with or add Balsamic vinegar.
14. It's of to taste Add Oyster sauce.
15. You need of Seasoning (knorr or maggi).

Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of current trending. Here is how you can achieve it. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.

Thrice-Cooked Adobo (Pork or Chicken) instructions

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. :).

Remove the garlic and set aside. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender. Cooking Procedure: Combine the garlic, pepper, salt, bay leaves, and chicken. Pour-in the vinegar and soy sauce then marinate.