Easiest Way to Make Appetizing Thrice-Cooked Adobo (Pork or Chicken)

Thrice-Cooked Adobo (Pork or Chicken). Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. It is considered as the signature dish of the Philippines. This dish is like making both Chicken Adobo and Pork Adobo in one pot.

In this recipe the adobo pieces was. Adobo chicken or pork is a signature dish of the Philippines. Season pork and chicken with salt and pepper and place in a stock pot. You can cook Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

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

Rub with crushed garlic and torn bay leaf, and coat with I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour. For pork adobo, I usually use pork loin steaks, sliced or not. chicken and pork adobo is a version of this classic Filipino stew combining chicken pieces and pork cubes. Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Chicken and Pork Adobo.

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. :).

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. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. ADOBO RECIPE - Are you planning to cook adobo soon?