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.
Servings: 6 servings
Calories: 342kcal
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:
- 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.
- 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.