Adobong Puti (White Adobo)
Adobong puti is the white version of the traditional adobo. The reason why it is white is because it doesn’t contain soy sauce that turns an ordinary adobo into dark brown color. Instead of combining soy sauce and vinegar when cooking adobo, only vinegar and salt is used. Of course the spices (garlic, peppercorns, bay leaves) and other condiments is included and essential in cooking this dish. The cooking procedure is almost the same as the usual adobo but there is a additional process in cooking it. First, boil the meat in water with vinegar, garlic, peppercorns and bay leaves. Drain, reserve the liquid and fry the meat. Then return the broth to the meat and simmer until liquid is reduced to half. Although this adobong puti is not the same as the one served in Ibayo (by Barrio Fiesta), if you are craving to eat this dish, I guess it will not harm you to cook to satisfy your craving.
- ½ kilo sliced chicken
- ½ kilo liempo or pork belly, cubed
- 1 cup white vinegar
- 2 heads garlic, crushed
- 1 pc bay leaf
- 1 tablespoon rock salt
- 5 pcs peppercorn, cracked
- 1 cup water
- cooking oil
- 1 teaspoon white sugar
- Combine pork, chicken, vinegar, garlic, bay leaf, salt, peppercorns, and water in a casserole.
- Let boil and lower heat. Simmer until tender. Drain the pork and chicken pieces from the broth.
- Heat oil and deep fry pork and chicken pieces. Return to the broth.
- Simmer until liquid has been reduced to half. Add the sugar and adjust seasonings to taste.
- Serve hot with tomato salad.