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, andย 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.ย 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 ยฝ 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
โThis 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.โ
Tom says
Traditional adobo does not have onion.
Lalaine Manalo says
Yes, correct. Only garlic and not onions, but newer interpretations of the dish include onions for added flavor. Feel free to omit if you like ๐
Laurie says
Hi Laine,
I'm cooking this right now. I know this recipe calls for salt however, can you add 1/2 tsp of patis on top of that? And with patis, will it taste fishy?
I have picky eaters.
Thank you po!
Laurie
Jo says
Hi! I'm going to try this recipe in a few days but with chicken. Would you suggest searing the chicken on both sides before adding the other ingredients? I'd appreciate any other tips as I'm only cooking for 2 people - me and my husband. Thank you!
Lalaine Manalo says
Yes, sear the chicken until lightly browned to boost flavor. Enjoy!
Maria Graciela Suratos says
I tried this recipe with chicken and we liked it very much! Thank you for the great recipe especially the tips.
Lalaine Manalo says
Glad you enjoyed it!
Meradel Villanueva says
I love your recipes, it's so helpful to us ๐.Thank you so much๐๐
Lalaine Manalo says
You're welcome. I am glad you're enjoying the recipes ๐
Jenny says
I will try this recipe today. When you say 1 head of garlic, is it the whole bulb or 1 clove only?
Lalaine Manalo says
Garlic is one head or whole bulb ๐
Val Christopher Tique says
How long will the dish last without refrigerating it? Balak kasing maging baon for 5 days hiking and camping in the mountains. Is it okay not to use bay leaves?
Lalaine Manalo says
It should be ok at room temperature for about 3 to 4 hours; may be longer depending on the weather.
Reena says
It is a great recipe. My kids love it! Thank you!
Lalaine Manalo says
Glad the kids love it!
Ernie Maitim says
There are tons of pork dishes here in Madrid, but I can't think of any that has even a hint of similarity to the Pinoy adobo.
Lalaine Manalo says
Yes, our adobo definitely has its own distinct flavor ๐
Tin Guinto says
FYI this is a kapampangan style adobo.
Ryan says
this is my first time to cook this!
Thanks for the recipe and everything that comes with it!
More power!!!
Cant wait!!๐๐๐๐
Lalaine says
Thank you so much, Ryan! I am glad the recipe turned out well for you. Happy cooking!
Max says
Hi! I was just wondering if it would be good to add pineapple tidbits to this recipe? ๐
Thanks for sharing btw! <3
Lalaine says
Hi Max
I've never tried this with pineapple tidbits in this type of adobo. Sounds interesting, though ๐
Raymund says
Get well soon! Sarap neto sa madaming rice
Lalaine says
Thanks, Raymund ๐
Mia says
Get well soon, Ms. Lalaine. It's awful being sick. I would love to try this adobong puti as I haven't made this before.
Lily says
Get better soon. Love getting your recipes.
Shirley
Lalaine says
Thank you, Shirley. Just want I needed ๐
Bellr says
This recipe, gluten-free and wheat-free, and is good for my kid. Thanks!