Adobong puti is a Filipino pork and chicken adobo made without soy sauce. Instead, it gets its flavor from vinegar, lots of garlic, and simple seasonings. It's lighter in color than regular adobo, but just as tasty - tangy, garlicky, and perfect with steamed rice.
This is one of those easy meals you can throw together with basic ingredients, especially when you want adobo without the soy sauce.
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What is Adobong Puti?
Adobong puti means "white adobo." It comes from the Spanish word adobar, which means to marinate.
Unlike the usual Filipino chicken adobo, this version doesn't use soy sauce. It's made with vinegar, garlic, and whole peppercorns - similar to adobo sa asin.
Without soy sauce, the dish is lighter in color. The vinegar and garlic stand out more. It's simple and very traditional.
Like most Filipino dishes, adobo can vary from one home to another-some versions even add coconut milk-but adobong puti keeps it basic.
Ingredients You'll Need
Notes and Substitutions
- Chicken: I like using bone-in thighs and legs because they stay juicy and have more flavor. You can leave the skin on or take it off-skin helps keep the meat moist and adds a little richness. I don't recommend chicken breast here since it dries out fast.
- Pork: I used pork belly because the mix of meat and fat keeps everything tender and tasty. If you want something leaner, pork shoulder works great too.
- Vinegar: Coconut or cane vinegar gives the most authentic taste. White vinegar or apple cider vinegar will work too, but the flavor won't be quite the same.
- Green chilies: Totally optional, but nice if you want a little heat. You can use long peppers, serrano, or jalapeño. I usually keep them whole so they add flavor without making the dish too spicy.
How to Make Adobong Puti or White Adobo (Step-by-Step)
Step 1: Season the meat
Season the chicken and pork with salt, making sure all sides are coated.
Step 2: Sear the meat
Heat a little oil in a heavy pot (or large skillet with high sides) over medium-high heat.
Add the pork first and sear until nicely browned on both sides. Transfer to a plate.
Then, sear the chicken thighs and legs until lightly golden, about 3 minutes per side. Move them to the same plate.
Don't skip this step-searing adds flavor and helps keep the meat juicy.
Step 3: Sauté the aromatics
Wipe out the extra oil. Sauté 1 head garlic (smashed) for about a minute, until fragrant.
Add about 1 teaspoon peppercorns (whole or cracked) and cook for 30 seconds more, just until they start to smell toasty.
Step 4: Add pork and simmer
Add the seared pork back to the pan, then pour in:
- 1 cup vinegar
- 1 cup water (more as needed)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (or to taste)
- 3 bay leaves
Give everything a quick stir, then bring it to a boil. Cover, lower the heat to medium, and let it simmer for 30 minutes.
Step 5: Add chicken and simmer
Add the chicken thighs and drumsticks to the pan. Continue simmering for about 30 minutes, or until both the chicken and pork are tender.
Check occasionally so it doesn't dry out. If the liquid gets too low, add a small amount of water as needed.
Step 6: Add the chilies
Once the meat is tender, add some green chilies (to taste) and cook for about 5 minutes.
Step 7: Taste and adjust
The sauce should be slightly thickened at this point. Give it a taste and adjust the seasoning if needed.
Spoon some of the sauce over the meat, then turn off the heat.
Serve and enjoy your adobong puti (white adobo). Feel free to add some chopped green onion or scallions.
Storage
- Refrigerate: Let cool, then store in an airtight container in the fridge for up to 4 days.
- Reheat: Warm on the stove over low heat or in the microwave until heated through. Add a splash of water if the sauce looks dry.
- Freeze: Transfer to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Cooking Tips
- Don't skip searing-the browned meat adds more flavor.
- Keep the chilies whole for mild heat, or slice them if you want it spicier.
- Watch the liquid as it simmers. If it starts to dry out, add a splash of water.
- Taste near the end and adjust as needed. If your adobo turns out too salty, I shared easy fixes in my post on how to fix salty adobo.
What to Serve With Adobo
- White rice: Perfect for soaking up the adobo sauce.
- Sinangag: Garlic fried rice, a Filipino breakfast favorite.
- Java rice: Yellow rice flavored with turmeric and annatto.
- Stir-fried kangkong: Water spinach stir-fried with garlic, salt, and pepper.
- Ensaladang talong: Grilled eggplant salad with tomatoes, onions, and shrimp paste.
- Pancit (noodles): Pancit canton or pancit bihon both pair well and make the meal more filling.
Recipe FAQs
Adobong puti is Filipino adobo made without soy sauce. It's cooked with vinegar and garlic, which gives it a lighter color and tangy flavor.
It's called "white" because there's no soy sauce, so the sauce stays pale instead of dark.
Yes. You can make it with just chicken or just pork-both work well.
Coconut or cane vinegar gives the most authentic taste, but white or apple cider vinegar works if needed.
Yes. It actually tastes better the next day.
Other Pork Recipes You May Like
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📖 Recipe
Adobong Puti (White Adobo)
Equipment
- Heavy pot or large skillet with high sides
Ingredients
- 2 pounds pork belly 1½-inch pieces (see note)
- 1½ pounds chicken (2 legs, 2 thighs) skin-on, bone-in (see note)
- 1 head garlic (10-12 garlic cloves) smashed
- 1 teaspoon black peppercorns (whole or cracked)
- 1 cup vinegar (see note)
- 1 cup water more as needed
- 1 tablespoon sugar or to taste
- 1 tablespoon fish sauce or to taste
- 3 bay leaves
- 3-4 pieces whole green chilies optional (see note)
- Salt to taste
- Neutral oil (for searing and sautéing)
Instructions
- Salt the chicken and pork on all sides.
- Heat oil in a heavy pot or large skillet over medium-high heat. Sear the pork until browned on both sides. Remove and set aside.
- Sear the chicken thighs and legs until lightly golden, about 3 minutes per side. Remove and set aside.
- Wipe out excess oil. Sauté smashed garlic until fragrant, about 1 minute. Add peppercorns and cook 30 seconds more.
- Return pork to the pan. Add vinegar, water, fish sauce, sugar, and bay leaves. Mix and bring to a boil. Cover, reduce heat to medium, and simmer 30 minutes.
- Add chicken thighs and drumsticks. Continue simmering about 30 minutes, until both meats are tender. Add some water if the sauce gets too low.
- Add green chilies and cook about 5 minutes.
- Taste the sauce and adjust seasoning if needed. Spoon some sauce over the meat, then turn off the heat.
Notes
- Chicken: Use bone-in thighs or legs for best flavor and juiciness. Skin on keeps it moist. Avoid chicken breast-it dries out fast.
- Pork: Pork belly stays tender and rich. Pork shoulder is a good leaner option.
- Vinegar: Coconut or cane vinegar gives the best flavor. White or apple cider vinegar works if needed.
- Green chilies (optional): Add whole chilies for mild heat and extra flavor without overpowering the dish.
- Refrigerate: Let cool, then store in an airtight container for up to 4 days.
- Reheat: Warm on the stove over low heat or in the microwave. Add a splash of water if needed.
- Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Don't skip searing-it adds more flavor.
- Keep chilies whole for mild heat, or slice for more spice.
- Watch the liquid and add water if needed.
- Taste near the end and adjust seasoning.
Rose says
My family loves adobo, we have multiple times a week cause it's also really affordable to make. We tried this and we loved it! Great alternative to our regular adobo, so yummy!
Nora Reyes says
I agree! Thank you, Rose!
Christine says
I like that there’s a soy free version!
Nora Rey says
Hi Christine,
Yes, it's a great alternative! The absence of soy sauce allows the rich and natural flavors of the meat, garlic, and peppercorns to shine. The vinegar brings a nice tang, too! You should totally give Adobong Puti a shot if you’re into clean and bold flavors!