Easy making recipe ThriceCooked Adobo Pork or Chicken with 15 ingredients and 8 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Thrice-Cooked Adobo (Pork or Chicken) easy, tasty, practical.
Good Afternoon all, at this time you can present recipe Thrice-Cooked Adobo (Pork or Chicken) with 15 ingredients and 8 steps. Below this is how to make it, please pay attention carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Thrice-Cooked Adobo (Pork or Chicken).
Ingredients for Thrice-Cooked Adobo (Pork or Chicken)
Prepare 1 : part vinegar.
Needed 1 : part soy sauce.
Needed 1-2 : Bay leaf.
Prepare 1/4-1/2 : ke pork with fat cuts.
Prepare 1/4 : ke chicken or more.
Needed 3 heads : garlic, coarsely chopped.
Needed : Water or broth.
Prepare to taste : Salt.
Needed : Sprinkle of peppercorns.
Needed : Oil for shallow frying.
Prepare : Options:.
Needed : Add whole boiled egg/s.
Needed : Substitute with or add Balsamic vinegar.
Needed to taste : Add Oyster sauce.
Prepare Dash : Seasoning (knorr or maggi).
If all raw materials Thrice-Cooked Adobo (Pork or Chicken) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Stages Cooking 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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