Adobong Puti is made of pork belly stewed in vinegar, salt, and spices. This white version of adobo is hearty, full of flavor, and pairs well with steamed rice.
Although soy sauce is prevalently used in adobo, salt is, in fact, the most traditionally authentic. Though not as widely known as its adobong itim counterpart, the white version is regarded as the closest version of the Pre-colonial adobo.
Early Filipinos stewed meat and poultry in vinegar and salt as a way to preserve and prolong food. However, with the advent of soy sauce from neighboring traders, it has taken the place of salt in adobo and has become synonymous with its cooking process.
I love the classic taste of soy sauce in adobo, and I also find patis a great substitute when I want to switch things up, but I have to say, I use salt more regularly to prepare the dish.
Unlike the more robust soy sauce or fish sauce, salt has a more mellow taste and does not distract from the garlicky-vinegary flavors I like. Adobong puti is easy to make with simple pantry ingredients and is just as delicious with steamed rice!
Ingredient suggestions
- The recipe uses pork belly but pork shoulder, hocks, ribs, and bone-in chicken parts are also great options.
- If you want to extend servings cheaply, add pan-fried potatoes or hard-boiled eggs.
Cooking tips
- Cut the meat in uniform size to ensure even cooking.
- Sear the meat until lightly browned to enhance flavor and add color.
- Allow the vinegar to boil uncovered and without stirring before adding the water to cook off the strong acid taste.
- Don't skip the sugar! The sweetness helps balance the acidity and saltiness of the dish.
How to serve and store
- Serve as a main dish with a side of steamed rice for lunch or dinner. Garnish with fried garlic bits for added flavor, texture, and aroma.
- Shred and toss leftovers with day-old cold-cooked rice into delicious adobo rice for a hearty breakfast!
- Adobo is a fantastic make-ahead meal as it keeps and reheats well. Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan and heat to an internal temperature of 165 F.
More adobo recipes
Ingredients
- 2 tablespoons canola oil
- 1 onion, peeled and sliced thinly
- 1 head garlic, peeled and minced
- 3 pounds pork belly
- 1 cup vinegar
- 1 ½ cups water
- 1 tablespoon salt
- 3 bay leaves
- 1 teaspoon peppercorns, cracked
- 1 teaspoon sugar
- fried garlic bits, optional
Instructions
- In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add pork and cook until lightly browned.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add water, salt, bay leaves, and peppercorns. Stir to combine. Continue to boil for about 3 to 5 minutes.
- Lower heat, cover, and continue to cook for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
- Add sugar and stir. Continue to cook, uncovered, until mixture begins to render fat.
- Sprinkle with fried garlic bits as desired and serve hot.
Notes
- Cut the meat in uniform size to ensure even cooking.
- Sear the meat until lightly browned to enhance flavor and add color.
- Allow the vinegar to boil uncovered and without stirring before adding the water to cook off the strong acid taste.
- Don't skip the sugar! The sweetness helps balance the acidity and saltiness of the dish.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jhun says
Very goood