Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, thrice-cooked adobo (pork or chicken). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Cover and bring to a boil, do not stir before that. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. MM Del Rosario In the Philippines, Adobo is a style of cooking that uses vinegar, soy sauce and garlic.

Thrice-Cooked Adobo (Pork or Chicken) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Thrice-Cooked Adobo (Pork or Chicken) is something that I’ve loved my entire life.

To begin 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 it.

The ingredients needed to make Thrice-Cooked Adobo (Pork or Chicken):

1. Prepare 1 part vinegar
2. Take 1 part soy sauce
3. Take 1-2 Bay leaf
4. Get 1/4-1/2 ke pork with fat cuts
5. Take 1/4 ke chicken or more
6. Prepare 3 heads garlic, coarsely chopped
7. Make ready Water or broth
8. Take to taste Salt
9. Prepare Sprinkle of peppercorns
10. Prepare Oil for shallow frying
11. Prepare Options:
12. Get Add whole boiled egg/s
13. Take Substitute with or add Balsamic vinegar
14. Make ready to taste Add Oyster sauce
15. Make ready 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. Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn't really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to.

Steps 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. :)

Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. This version isn't really much different from adobo made solely of chicken or pork but since we are combining two types of meat that has varying cooking times, I like to brown my pork (which requires longer cook time) a bit before I add the chicken to. Chicken and Pork Adobo involves meat in a brine solution with vinegar, soy sauce, garlic, and black peppercorns. Usually, " Dahon ng laurel" (dried bay leaves) is added to enrich recipes' flavor and aroma like this. Add soy sauce, vinegar, water, pepper corns, and bay leaves.

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So that’s going to wrap it up for this special food thrice-cooked adobo (pork or chicken) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!