Easiest Way to Prepare Delicious Thrice-Cooked Adobo (Pork or Chicken)

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Thrice-Cooked Adobo (Pork or Chicken)

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Hopefully the above article is beneficial for you and realise extra concerning the significance of natural living. Now we go back to the recipe thrice-cooked adobo (pork or chicken). You can cook thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Below is an academic on the way to cook it.

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

Get of part vinegar.
Get of part soy sauce.
Take of Bay leaf.
Provide of ke pork with fat cuts.
Take of ke chicken or more.
Get of garlic, coarsely chopped.
Get of Water or broth.
Provide of Salt.
Take of Sprinkle of peppercorns.
Use of Oil for shallow frying.
Use of Options:.
Use of Add whole boiled egg/s.
Provide of Substitute with or add Balsamic vinegar.
Get of Add Oyster sauce.
You need of Seasoning (knorr or maggi).

Instructions to make Thrice-Cooked Adobo (Pork or Chicken):

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. :).

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