Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thrice-cooked adobo (pork or chicken). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Thrice-Cooked Adobo (Pork or Chicken) is something that I have loved my whole life. They are nice and they look fantastic.
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.
To begin with this particular 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 can achieve that.
The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):
- Make ready 1 part vinegar
- Prepare 1 part soy sauce
- Prepare 1-2 Bay leaf
- Prepare 1/4-1/2 ke pork with fat cuts
- Take 1/4 ke chicken or more
- Take 3 heads garlic, coarsely chopped
- Get Water or broth
- Get to taste Salt
- Prepare Sprinkle of peppercorns
- Take Oil for shallow frying
- Make ready Options:
- Prepare Add whole boiled egg/s
- Prepare Substitute with or add Balsamic vinegar
- Make ready to taste Add Oyster sauce
- Prepare Dash Seasoning (knorr or maggi)
Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. How to cook Chicken and Pork Adobo. In a pressure cooker over medium heat, heat oil.
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. :)
Add and brown chicken and pork pieces in batches. Return all the meat, including any juices, back into the pot. Increase heat to high, and bring to a boil. Cover and lock lid, lowering heat. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil.
So that’s going to wrap this up for this exceptional food thrice-cooked adobo (pork or chicken) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in 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!
