Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thrice-cooked adobo (pork or chicken). One of my favorites. This time, I am going to make it a little bit tasty. 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 enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Thrice-Cooked Adobo (Pork or Chicken) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):
- Take 1 part vinegar
- Get 1 part soy sauce
- Make ready 1-2 Bay leaf
- Get 1/4-1/2 ke pork with fat cuts
- Make ready 1/4 ke chicken or more
- Prepare 3 heads garlic, coarsely chopped
- Make ready Water or broth
- Take to taste Salt
- Take Sprinkle of peppercorns
- Prepare Oil for shallow frying
- Get Options:
- Prepare Add whole boiled egg/s
- Take Substitute with or add Balsamic vinegar
- Take to taste Add Oyster sauce
- Get Dash Seasoning (knorr or maggi)
Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
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. :)
Serve hot with the adobo gravy and plain rice. Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid. Advertisement In a saucepan, combine the chicken and pork. Add the vinegar, garlic, bay leaf, soy sauce, peppercorn and water. 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 will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!