How to Cook Tasty Thrice-Cooked Adobo (Pork or Chicken)

Thrice-Cooked Adobo (Pork or Chicken). Adobo is a popular filipino dish, basically the meat is marinated in vinegar, soy sauce, garlic and ground black pepper. In this recipe the adobo pieces was. Pork Adobo is pork cooked in soy sauce, vinegar, and garlic.

Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you. This dish is very popular for Filipinos that is why it is not surprising to have a lot of variations for this. You can cook Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you cook that.

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

Some go for the traditional soy sauce and. Adobo chicken or pork is a signature dish of the Philippines. For pork adobo, I usually use pork loin steaks, sliced or not. Brown pork in a skillet on medium high heat til nearly done.

Thrice-Cooked Adobo (Pork or Chicken) step by step

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. :).

I've never needed oil to brown the meat. Filipino Chicken Adobo - the national dish of the Philipines! Juicy, tender chicken coated in a sticky glaze that's savoury, slightly tangy a Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations - including different proteins like pork and beef. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity. Chicken Adobo - crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy.