Adobong puti is a white version of adobo. Whereas typical adobo uses soy sauce, this uses salt instead. The taste is similar to the prevalent version, but without the strong soy sauce flavour the garlic and vinegar take center stage!
Early Filipinos would have stewed their meat in salt and vinegar for preservation. In fact this style of cooking was necessary for people in many warm climates, as we now know acid and sodium slow down the growth of spoilage-causing bacteria. It was only later that soy sauce took the place of salt after its introduction by Chinese immigrants, so in many ways adobong puti is the most traditional style.
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With my adobong puti recipe the pork is twice cooked. First it is simmered in the vinegar, then once tender I quickly pan-fry it for a golden colour before returning it to the sauce.
- 2 tbsp oil
- 1 head garlic chopped
- 1 small onion chopped
- 500 g pork belly chopped into eating pieces
- 1/2 cup vinegar
- 1/2 water
- 1 1/2 tsp salt
- 3 bay leaves
- 1 tsp black peppercorns
- Heat half of the oil in a saucepan over medium heat then add the garlic and onion, cooking for 3 minutes, or until lightly coloured.
- Add the pork and cook, stirring occasionally for 5 minutes, until browned all over.
- Pour in the vinegar, bring to a gentle boil and simmer for 4 minutes.
- Add the remaining ingredients and stir to combine. Bring to a gentle simmer, reduce the heat, cover and cook for 15 minutes, remove the lid and cook for a further 15 minutes.
- Check if the pork is tender, if not simmer a further 10 minutes.
- In a new saucepan heat the remaining oil, remove the pork from the sauce and fry in batches for 2 to 3 minutes, until golden.
- Add the fried pork back into the sauce and serve hot with rice.
If the pork becomes dry while simmering add extra water.
You can substitute chicken for the pork, reduce the cooking time by 10 minutes.
If you are looking the typical adobong manok also check out my previous recipe.