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You are here: Home / Chicken Recipes / Adobong Puti (White Adobo)

Adobong Puti (White Adobo)

May 22, 2016 by Manny 6 Comments

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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.

 

Adobong Puti
Print Recipe
5 from 3 votes

How to Cook 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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 6 servings
Calories: 342kcal
Author: Manny

Ingredients

  • 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

    Instructions

    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

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    Filed Under: Chicken Recipes, Pork Recipes Tagged With: adobo, adobong puti, pork adobo, white adobo

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Macau Style Pork Asado
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    Reader Interactions

    Comments

    1. Manny

      June 27, 2016 at 11:24 pm

      5 stars
      Hi Christian, thanks for your comment and I’m glad you liked the recipe!

      Reply
    2. Christian Nash

      June 27, 2016 at 9:26 pm

      5 stars
      Cooking white adobo right now with your recipe Sir Manny! Pero Chicken lang ginamit ko! Ang bango! 😂❤

      Reply
    3. Billy G. Merana

      May 27, 2016 at 4:01 pm

      5 stars
      Nice n easy to cook

      Reply
    4. enzo chua

      September 23, 2013 at 7:21 pm

      sir pwede rin ba lagyan ng potatoes? nasanay kasi kami may potatoes e. thanks! 🙂

      Reply
      • Manny

        September 24, 2013 at 3:18 am

        Pwede rin po lagyan ng patatas.

        Reply
    5. Denny

      September 25, 2012 at 8:59 am

      I’m curious to the taste of this adobe, I will try to cook this soon.

      Reply

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