Thrice-cooked Adobo (pork Or Chicken) (8 Steps)

Sherry M Watson
Ratings : 4.1 ⭐ from 258
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🗒️ 15 ingredients
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Welcome to the universe of, a blog where you can find tasty and straightforward recipes for any event.

Today's feature is the thrice-cooked adobo (pork or chicken). This enjoyable recipe is easy and quick to prepare.

All you need are 15 ingredients and the willingness to follow 8 easy steps.

Thrice-cooked Adobo (pork Or Chicken) (8 steps)


  • 1 part vinegar
  • 1 part soy sauce
  • 1-2 Bay leaf
  • 1/4-1/2 ke pork with fat cuts
  • 1/4 ke chicken or more
  • 3 heads garlic, coarsely chopped
  • Water or broth
  • to taste Salt
  • Sprinkle of peppercorns
  • Oil for shallow frying
  • Options:
  • Add whole boiled egg/s
  • Substitute with or add Balsamic vinegar
  • to taste Add Oyster sauce
  • Dash Seasoning (knorr or maggi)
⚡Before proceeding to the steps of creating "Thrice-cooked Adobo (pork Or Chicken) (8 Steps)", it is advisable to explore the following brief health tips:
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In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "thrice-cooked adobo (pork or chicken)".

💡️ Once all the components are ready, it's time to create thrice-cooked adobo (pork or chicken) by following the 8 following 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.

    Thrice-cooked Adobo (pork Or Chicken) (8 steps)

  • 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.

    Thrice-cooked Adobo (pork Or Chicken) (8 steps)

  • Once it has reduced, set aside and ready your frying pan with oil. Shallow fry the meat until all sides have a nice colour.

    Thrice-cooked Adobo (pork Or Chicken) (8 steps)Thrice-cooked Adobo (pork Or Chicken) (8 steps)Thrice-cooked Adobo (pork Or Chicken) (8 steps)

  • This is a photo of the reduced juices. You'll use this again after frying. (Oops, too much peppercorns lol)

    Thrice-cooked Adobo (pork Or Chicken) (8 steps)

  • 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!

    Thrice-cooked Adobo (pork Or Chicken) (8 steps)Thrice-cooked Adobo (pork Or Chicken) (8 steps)

  • Try the optional ingredients listed above. Just make sure the ratio of soy and vinegar are equal. :)

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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