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. The vinegar is the primary ingredient that gives the dish its sour taste, and the garlic adds a delicious aroma and flavor. Of course the spices (peppercorns, bay leaves) and other condiments is included and essential in cooking this dish. Adobong puti can be served with rice and is a one of the popular dish in the Philippines.

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.

A Delightful Twist to the Classic Filipino Adobo

Adobong puti, the white version of the traditional adobo, offers a delightful twist to the classic Filipino dish. While the typical adobo features a rich, dark brown color due to the addition of soy sauce, adobong puti omits this ingredient, resulting in a unique and lighter-colored dish. In this recipe post, we will explore the flavors and cooking process of adobong puti, providing you with a step-by-step guide to prepare this mouthwatering dish.

The Essence of Adobong Puti:

Adobong puti derives its sour taste from vinegar, which serves as the primary ingredient in this dish. The absence of soy sauce allows the tangy flavor of the vinegar to shine through, creating a distinct culinary experience. Garlic, with its aromatic qualities, enhances the taste and adds depth to the dish. Don’t forget the essential spices such as peppercorns and bay leaves, which contribute to the overall flavor profile of adobong puti.

Boiling with Flavor:

Combine your choice of pork or chicken, vinegar, garlic, bay leaf, salt, peppercorns, and water in a casserole. Bring the mixture to a boil and then reduce the heat to a simmer. Allow the meat to cook until it becomes tender and infused with the flavors of the ingredients.

Draining and Frying:

Once the meat is tender, remove it from the broth and set it aside. Drain the pork or chicken pieces from the broth, reserving the liquid for later use. Heat oil in a separate pan and deep fry the pork or chicken pieces until they turn golden brown and crispy. Frying the meat adds a delightful texture to the dish.

Simmering to Perfection:

After frying the meat, return it to the broth, bringing together the rich flavors of the ingredients. Simmer the mixture until the liquid has reduced by half, allowing the flavors to intensify and the dish to come together beautifully. You can adjust the seasonings to taste, and for those who prefer a hint of sweetness, a touch of sugar can be added.

Serving and Pairing:

Adobong puti is best enjoyed hot and is commonly served with rice, which helps balance the tanginess of the dish. The simplicity of adobong puti makes it a versatile main course that can be complemented with various side dishes. Consider pairing it with a refreshing tomato salad, providing a vibrant and contrasting element to the overall meal.

Wrap-Up:

Adobong puti offers a delightful departure from the traditional adobo, showcasing a unique blend of flavors that are sure to tantalize your taste buds. By omitting soy sauce and embracing the tanginess of vinegar, this dish presents a lighter and more vibrant alternative. With its straightforward cooking process and versatile serving options, adobong puti is a must-try dish for Filipino cuisine enthusiasts and anyone seeking a delightful culinary adventure. So, why not embark on this flavorful journey and cook adobong puti to satisfy your cravings today?

NOTES ABOUT THE INGREDIENTS:

Pork belly

Is a rich, fatty cut of meat from the belly of a pig. It is regularly used in dishes like bacon, braised dishes, and grilled or roasted recipes. Look for meat with a good layer of fats for added flavor. It is important to properly cook pork belly to ensure it is safe to consume and absolutely flavorful. Try to find high-quality, domestically sourced pork belly for the pleasant taste and texture.

Raw Chicken

Buying for raw chicken requires you to pick fresh, high-quality cuts that have been stored at the right temperature. The color should be a pale pink, and the texture should be firm and smooth. If it looks slimy or has an off odor, then avoid it as it is likely not fresh. To make sure harmful bacteria is killed off, make sure you cook chicken to an internal temperature of 165°F and follow safe food handling practices when preparing. Raw chicken has many versatile uses across different cuisines and can come in the form of boneless breasts, thighs, wings, or drumsticks.

White vinegar and palm vinegar

Are both normally used in cooking, but have unique flavors and uses. White vinegar is made from fermenting a dilute solution of acetic acid and is versatile, acidic, and superb for use in marinades, dressings, and pickles. Palm vinegar, on the other hand, is made from the sap of the coconut palm and has a milder, slightly sweet taste. It is frequently used in Filipino cuisine, particularly for making adobo, a popular meat stew. Experiment with each vinegars to discover the excellent makes use of for every in your cooking.

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5 from 2 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 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: adobong puti, braised pork adobo, chicken adobo

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 or palm 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.

Video

Notes

Cooking Tips of Adobong Puti:

1. Marinating for Flavor Infusion: To intensify the flavors in adobong puti, consider marinating the meat in the vinegar and garlic mixture for a few hours or even overnight before cooking. This allows the meat to absorb the tangy essence of the vinegar and the aromatic flavors of the garlic. Marinating not only enhances the taste but also helps to tenderize the meat, resulting in a more succulent and flavorful dish.
2. Adjusting the Vinegar Ratio: The amount of vinegar used in adobong puti can be adjusted to suit your personal taste preferences. If you enjoy a more pronounced tanginess, increase the amount of vinegar in the recipe. On the other hand, if you prefer a milder flavor, reduce the vinegar quantity slightly. It's important to find the right balance to achieve the desired level of sourness that complements the other ingredients. Remember, cooking is an art, and customization is key to creating a dish that suits your palate.