Thrice-Cooked Adobo (Pork or Chicken). Pork and Chicken Adobo is a version of Filipino adobo using the combination of chicken and pork. It is considered as the signature dish of the Philippines. This dish is like making both Chicken Adobo and Pork Adobo in one pot.
Adobo chicken or pork is a signature dish of the Philippines. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. How to cook Chicken and Pork Adobo. Nowdays, you should can produce Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how the way you cook it.
Ingredients of Thrice-Cooked Adobo (Pork or Chicken)
- It’s 1 of part vinegar.
- You need 1 of part soy sauce.
- You need 1-2 of Bay leaf.
- You need 1/4-1/2 of ke pork with fat cuts.
- You need 1/4 of ke chicken or more.
- It’s 3 heads of garlic, coarsely chopped.
- You need of Water or broth.
- It’s to taste of Salt.
- It’s of Sprinkle of peppercorns.
- You need of Oil for shallow frying.
- You need of Options:.
- It’s of Add whole boiled egg/s.
- It’s of Substitute with or add Balsamic vinegar.
- You need to taste of Add Oyster sauce.
- It’s Dash of Seasoning (knorr or maggi).
In a pressure cooker over medium heat, heat oil. Add and brown chicken and pork pieces in batches. Return all the meat, including any juices, back into the pot. Increase heat to high, and bring to a boil.
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. :).
Cover and lock lid, lowering heat. Chicken Adobo – crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family. Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are.