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

Thrice-Cooked Adobo (Pork or Chicken). Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. It is considered as the Philippine's national dish because of its popularity. Chicken is the commonly used ingredient.

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. – Slow Cookers vary in cooking times – adjust according to your appliance. – Freezer instructions courtesy of Erindipity. Adobo chicken or pork is a signature dish of the Philippines. You can cook Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

  1. Prepare 1 of part vinegar.
  2. You need 1 of part soy sauce.
  3. Prepare 1-2 of Bay leaf.
  4. It’s 1/4-1/2 of ke pork with fat cuts.
  5. It’s 1/4 of ke chicken or more.
  6. You need 3 heads of garlic, coarsely chopped.
  7. It’s of Water or broth.
  8. You need to taste of Salt.
  9. Prepare of Sprinkle of peppercorns.
  10. You need 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 to taste of Add Oyster sauce.
  15. It’s Dash of Seasoning (knorr or maggi).

For pork adobo, I usually use pork loin steaks, sliced or not. Brown pork in a skillet on medium high heat til nearly done. I've never needed oil to brown the meat. Pork and Chicken Adobo. this link is to an external site that may or may not meet accessibility guidelines.

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. :).

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. Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. Filipino chicken adobo simmered in soy sauce, vinegar, and spices until fragrant and tender.

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