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

Wish to be a far better chef? Who does not! Seeking some brand-new, fun, as well as intriguing food selection ideas? That isn’t! The desire to prepare better meals as well as attempt brand-new recipes is something we all intend to do. Thrice-Cooked Adobo (Pork or Chicken) recipe maybe the one you are searching for. To make Thrice-Cooked Adobo (Pork or Chicken) you need 15 ingredients and 8 steps. Here is how you do it.

To get started with this recipe, we must prepare a few ingredients. To make Thrice-Cooked Adobo (Pork or Chicken) you need 15 ingredients and 8 steps. Here is how you do that.

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

Among the greatest things that you can do is to cook with family members or good friends. When you cook with somebody else, you will certainly have the ability to pick up on methods that they apply and will certainly be able to far better on your own as a chef. Speak with them to see exactly how their thought process functions, to elevate your competence.

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. :)

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