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
- 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.