Adobong Puti (White Adobo)


1/2 kilo sliced chicken
1/2 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

How to cook adobong puti:

  • 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.

adobong puti