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Before you jump to Thrice-Cooked Adobo (Pork or Chicken) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good place to begin saving energy by going much more green.

Although it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. When you find out it takes 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, however that is definitely not true. A dishwasher is particularly efficient when it’s full before a cycle is going. By cool drying or even air drying the dishes instead of heat drying them, you can add to the amount of money you save.

The kitchen on its own gives you many small methods by which energy and money can be saved. It is quite easy to live green, after all. A lot of it truly is merely using common sense.

We hope you got insight from reading it, now let’s go back to thrice-cooked adobo (pork or chicken) recipe. You can have thrice-cooked adobo (pork or chicken) using 15 ingredients and 8 steps. Here is how you achieve that.

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

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

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

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. :)

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