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.

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 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

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.

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