Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, thrice-cooked adobo (pork or chicken). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Thrice-Cooked Adobo (Pork or Chicken). My cousin taught me 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) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Thrice-Cooked Adobo (Pork or Chicken) is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you can achieve it.

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

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

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. This peanut butter pork and chicken adobo, for instance.

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. :)

Sharing flavors of Malaysian chicken satay, peanut butter takes the place of liver puree that I usually add to adobo during the last stage of cooking. Because sweetened peanut butter is used here, the cooked pork and chicken adobo is tangy, sweet and salty all at the same time. Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. Adobo is considered as the signature dish of the Philippines. Almost all meat, seafood, and vegetables can be cooked using the inadobo method.

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