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

Before you jump to Thrice-Cooked Adobo (Pork or Chicken) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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We hope you got insight from reading it, now let’s go back to thrice-cooked adobo (pork or chicken) recipe. You can cook thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you cook that.

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

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