Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thrice-cooked adobo (pork or chicken). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Thrice-Cooked Adobo (Pork or Chicken) is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Thrice-Cooked Adobo (Pork or Chicken) is something which I have loved my whole life.
When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. We Give You Direct Access Into Where & How Your Meat Was Raised Great recipe for Thrice-Cooked Adobo (Pork or Chicken). My cousin taught me this style of Adobo.
To get started with this recipe, we have to prepare a few ingredients. You can have thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):
- Take 1 part vinegar
- Make ready 1 part soy sauce
- Prepare 1-2 Bay leaf
- Take 1/4-1/2 ke pork with fat cuts
- Take 1/4 ke chicken or more
- Take 3 heads garlic, coarsely chopped
- Make ready Water or broth
- Prepare to taste Salt
- Take Sprinkle of peppercorns
- Make ready Oil for shallow frying
- Make ready Options:
- Take Add whole boiled egg/s
- Take Substitute with or add Balsamic vinegar
- Prepare to taste Add Oyster sauce
- Make ready Dash Seasoning (knorr or maggi)
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. In this recipe the adobo pieces was.
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. :)
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. The long process also brings out the flavor. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.
So that is going to wrap it up with this special food thrice-cooked adobo (pork or chicken) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!
