Recipe: Fancy Thrice-Cooked Adobo (Pork or Chicken)

  • 3 min read
  • Apr 10, 2022

Thrice-Cooked Adobo (Pork or Chicken). Great recipe for Thrice-Cooked Adobo (Pork or Chicken). 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.

Thrice-Cooked Adobo (Pork or Chicken) Cook until the color turns golden brown. Remove the garlic and set aside. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. You can have Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you make it.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

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

Today, I will show you a way to prepare a distinctive dish, thrice-cooked adobo (pork or chicken). This time, I will make it a little bit unique. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce.

Thrice-Cooked Adobo (Pork or Chicken) instructions

  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. :).

Thrice-Cooked Adobo (Pork or Chicken) part vinegar • part soy sauce • Sprinkle of peppercorns • Bay leaf • ke pork with fat cuts • ke chicken or more • garlic, coarsely chopped • Water or broth Chicken Adobo and Pork with Pineapple Recipe. Without a doubt, adding pineapples to recipes like this is worth the try. Pig meat and chicken adobo with pineapple might be your next favorite version of adobo. Most refer to recipes like this as the Hawaiian version of broiler and pig meat adobo. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators.