Recipe of Ultimate Thrice-Cooked Adobo (Pork or Chicken)

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Thrice-Cooked Adobo (Pork or Chicken). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Thrice-Cooked Adobo (Pork or Chicken) Recipe. Adobo is a popular filipino dish, basically the meat is marinated in vinegar, soy sauce, garlic and ground black pepper. In this recipe the adobo pieces was.

You can have Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

1. Prepare 1 of part vinegar.
2. You need 1 of part soy sauce.
3. Prepare 1-2 of Bay leaf.
4. Take 1/4-1/2 of ke pork with fat cuts.
5. It’s 1/4 of ke chicken or more.
6. Make ready 3 heads of garlic, coarsely chopped.
7. It’s of Water or broth.
8. Take to taste of Salt.
9. It’s of Sprinkle of peppercorns.
10. It’s 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. Take to taste of Add Oyster sauce.
15. It’s Dash of Seasoning (knorr or maggi).

Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot.Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy.I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily.Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil.

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

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. :).

Note that I combined both ingredients immediately and cooked each at.Adobo chicken or pork is a signature dish of the Philippines.Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Chicken and Pork Adobo.

Try this Chicken or Pork Adobo recipe, or contribute your own.In a large sauce pot, combine all ingredients.In a large pot, add all ingredients except canola oil.Bring to a simmer and cook for about an hour and a half or until meat is.How to cook Chicken Pork Adobo.