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. Pork Adobo is pork cooked in soy sauce, vinegar, and garlic.

Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you. 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 cook it.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

It's 1 of part vinegar.
Prepare 1 of part soy sauce.
It's 1-2 of Bay leaf.
You need 1/4-1/2 of ke pork with fat cuts.
Prepare 1/4 of ke chicken or more.
Prepare 3 heads of garlic, coarsely chopped.
Prepare of Water or broth.
Prepare to taste of Salt.
You need of Sprinkle of peppercorns.
You need of Oil for shallow frying.
It's of Options:.
Prepare of Add whole boiled egg/s.
Prepare of Substitute with or add Balsamic vinegar.
You need to taste of Add Oyster sauce.
It's Dash of Seasoning (knorr or maggi).

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. 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.

Thrice-Cooked Adobo (Pork or Chicken) instructions

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..
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..
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..
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..
Once it has reduced, set aside and ready your frying pan with oil. Shallow fry the meat until all sides have a nice colour..
This is a photo of the reduced juices. You'll use this again after frying. (Oops, too much peppercorns lol).
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!.
Try the optional ingredients listed above. Just make sure the ratio of soy and vinegar are equal. :).

How to cook Chicken Pork Adobo. The Filipino Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or Chicken Pork Adobo Recipe, is a combination of Chicken and Pork that is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and. Try this Chicken or Pork Adobo recipe, or contribute your own. In a large sauce pot, combine all ingredients. In a large pot, add all ingredients except canola oil.