Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thrice-cooked adobo (pork or chicken). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Thrice-Cooked Adobo (Pork or Chicken) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook 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 part vinegar
- Make ready part soy sauce
- Prepare Bay leaf
- Take ke pork with fat cuts
- Take ke chicken or more
- Take garlic, coarsely chopped
- Make ready Water or broth
- Take Salt
- Prepare Sprinkle of peppercorns
- Make ready Oil for shallow frying
- Prepare Options:
- Get Add whole boiled egg/s
- Get Substitute with or add Balsamic vinegar
- Prepare Add Oyster sauce
- Get Seasoning (knorr or maggi)
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. Thrice-Cooked Adobo (Pork or Chicken) My cousin taught me this style of Adobo.
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. :)
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. In a pot, place the pork, black peppercorns, and enough water to cover the meat.
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’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
