Adobong Puti

Adobong Puti is made of pork belly stewed in vinegar, salt, and spices. This white adobo is hearty, full of flavor, and pairs well with steamed rice.

Although soy sauce is commonly used in adobo, salt is, in fact, the most traditionally authentic ingredient. 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 to preserve and extend the shelf life of food. However, with the advent of soy sauce from neighboring traders, it has replaced 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 adobong manok sa patis a tasty variation 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.  White adobo is easy to make with pantry staples and is just as delicious with steamed rice!

Ingredient notes

• Meat- The recipe uses pork belly, but pork shoulder, hocks, ribs, and bone-in chicken parts are also great options.
• Vinegar- cane or coconut variety is traditionally used. If unavailable, white distilled vinegar is a good substitute but may have a sharper tang. You can also use apple cider vinegar, which has a similar sourness to white vinegar but with a hint of sweetness and fruitiness.
• Aromatics- garlic, onions, peppercorns, and bay leaves help build flavor, adding depth and complexity.
• Salt- adds the primary flavor
• Sugar- The sweetness helps balance the dish's acidity and saltiness.

How to make Adobong Puti

1. Heat oil in a wide pan. Saute the onions and garlic until softened and aromatic. Add pork and cook until lightly browned.
2. Pour in vinegar and boil uncovered and without stirring, for a few minutes before adding the other liquids to cook off the strong acid taste. Add water, salt, bay leaves, and peppercorns.
3. Lower heat, cover, and simmer until the meat is fork-tender and liquid is reduced Add sugar to balance the flavors. Continue to cook, uncovered, until mixture begins to render fat.

How to serve and store

• Serve as a main dish with a side of steamed rice or sinangag for lunch or dinner. Garnish with fried garlic bits for added flavor, texture, and aroma.
• Shred and toss day-old cold-cooked rice with leftovers 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.