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.

The easiest chicken pork adobong tuyo recipe reduced chicken pork adobo!!! - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity. Adobo has many regional variations and chicken and pork adobo is just one of the common interpretations of our quintessential Filipino stew. You can cook Thrice-Cooked Adobo (Pork or Chicken) using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Thrice-Cooked Adobo (Pork or Chicken)

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

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. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with I'm part Filipino and this recipe needs several changes. It's an easy dish to prepare and cooks in under an hour.

Thrice-Cooked Adobo (Pork or Chicken) instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. Once it has reduced, set aside and ready your frying pan with oil. Shallow fry the meat until all sides have a nice colour..
6. This is a photo of the reduced juices. You'll use this again after frying. (Oops, too much peppercorns lol).
7. 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!.
8. Try the optional ingredients listed above. Just make sure the ratio of soy and vinegar are equal. :).

For pork adobo, I usually use pork loin steaks, sliced or not. Adobo is the closest thing Filipinos have to a national dish. How to cook Chicken and Pork Adobo. In a pressure cooker over medium heat, heat oil. Add and brown chicken and pork pieces in batches.