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

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, How to Make Favorite Thrice-Cooked Adobo (Pork or Chicken). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thrice-Cooked Adobo (Pork or Chicken), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thrice-Cooked Adobo (Pork or Chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you cook that.

I was taught 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.

Ingredients and spices that need to be Make ready to make Thrice-Cooked Adobo (Pork or Chicken):

1. 1 part vinegar
2. 1 part soy sauce
3. 1-2 Bay leaf
4. 1/4-1/2 ke pork with fat cuts
5. 1/4 ke chicken or more
6. 3 heads garlic, coarsely chopped
7. Water or broth
8. to taste Salt
9. Sprinkle of peppercorns
10. Oil for shallow frying
11. Options:
12. Add whole boiled egg/s
13. Substitute with or add Balsamic vinegar
14. to taste Add Oyster sauce
15. Dash Seasoning (knorr or maggi)

Instructions to make to make Thrice-Cooked Adobo (Pork or Chicken)

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. :)

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So that is going to wrap it up with this special food Simple Way to Prepare Perfect Thrice-Cooked Adobo (Pork or Chicken). Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!