This Extra Step Helps You Make Flavorful Chicken and Pork Adobo

Browned meat is delicious.

IMAGE Patrick Martires

It doesn’t matter what type of adobo you’re cooking, but searing the meat—­any meat, for that matter­—before proceeding to cook it into adobo is the best thing you can do. In fact, it’s a great thing to do for any meat dish.

 

Why? It’s all because of the chemical reaction called the Maillard Reaction. All it means is that browning meat creates more flavor. No other cooking procedure will create the flavors that only searing creates and it is this browned crust that makes your dish even more delicious.

 

Don’t believe it? Then, imagine what a steak that was cooked over low heat and wasn’t browned would taste like. Now imagine what a steak with a seared and browned crust on the outside would taste like. Big difference, right?

 

So, the next time you are about to prepare adobo, consider browning the meat before simmering. Your taste buds will thank you.

 

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Who doesn't love classic Pinoy adobo flavors?

 

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Here we give you tips on how to make great-tasting adobo.

 

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This dish is almost always on everyone's "favorite" list. But how do you make perfect adobo all the time?

 

Flavor chicken wings with a classic Filipino adobo sauce!

 

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