Adobong Puti is a Filipino pork and chicken adobo recipe with a twist. Unlike your usual soy sauce base, this one keeps it simple and gluten-free, highlighting vinegar and its natural flavors. It's an easy-to-make dish with lots of garlic flavor!
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What is Adobong Puti?
Adobong Puti, which translates to "White Adobo," is derived from the Spanish word "adobar," which means to marinate. It is made with pork or chicken and white vinegar for a lighter color and a tangy, savory flavor.
A variant of the Filipino adobo, it omits soy sauce, allowing the flavors of vinegar, garlic, peppercorns, and bay leaves to be more pronounced.
If you like the national dish of the Philippines, you may also enjoy Pork Adobo, Chicken Adobo, Adobong Kangkong, or turn leftovers into Adobo Fried Rice.
Ingredients you'll need
Notes and substitutions
- Chicken: I used chicken legs and thighs because they’re juicier and packed with flavor. They hold up well during the simmering process, absorbing all the flavors while staying tender. Chicken breast is not recommended as it tends to dry out easily.
- Pork: I used pork belly for its layers of meat and fat, staying moist and flavorful. For a leaner option, pork shoulder is an excellent substitute.
- Vinegar: I recommend using coconut or cane vinegar for an authentic taste. You can use distilled white vinegar or apple cider vinegar in a pinch.
- Green Chilies: While not a common ingredient and entirely optional, long peppers (siling haba), serrano, or jalapeño peppers add subtle heat and freshness. Keep them whole to control the heat, preventing the dish from becoming overwhelmingly spicy.
How to make this recipe
Step 1: Season the Meat
Generously season the chicken and pork with salt.
Step 2: Sear the Meat
In a sauté pan or a heavy-bottomed pot, heat a bit of oil over medium-high heat. Sear the pork belly until it's well-browned on both sides. Transfer to a plate.
Then, sear the chicken legs and thighs on both sides until they achieve a light, golden-brown color, about 3 minutes on each side. Transfer to a plate.
PRO TIP: Sear the chicken and pork before simmering. This Maillard reaction from searing adds so much flavor to the dish.
Step 3: Sauté Aromatics
Remove any excess oil. Sauté the smashed garlic until it becomes fragrant, about a minute. Add whole or cracked peppercorns and cook for about 30 seconds or until they become aromatic.
Step 4: Add Pork and Simmer
Place the seared pork belly back into the pan. Pour in the vinegar, water, fish sauce, sugar, and bay leaves. Stir to combine.
Bring it to a boil, then cover and reduce the heat to medium. Let it simmer for 30 minutes.
Step 5: Add Chicken and Simmer
Place the chicken legs and thighs in the pan. Continue to simmer for about 30 more minutes or until both the chicken and pork are tender.
Check periodically to ensure it doesn’t dry out completely. If it appears to be getting too dry, feel free to add a bit more water as needed.
Step 6: Add Chilies
Once the meat is tender, add the green chilies and let it cook for about 5 minutes.
Step 7: Taste and Adjust
At this point, the sauce should have reduced significantly. Taste and adjust the seasoning according to your preference.
Spoon some of the reduced sauce or the oil over the meat. Turn off the heat.
Serve and enjoy its rich flavors with a hint of spice from the green chilies.
You can store the leftovers in an airtight container in the fridge for 3-4 days. Freezing is another option that extends its shelf life.
What to serve with adobo
- White Rice: A staple in Filipino cuisine, fluffy steamed rice absorbs the rich, flavorful adobo sauce.
- Sinangag: A Filipino breakfast favorite, this garlic fried rice is stir-fried with lots of garlic.
- Java Rice: Yellow rice flavored with turmeric and annatto, often sautéed with garlic.
- Stir-fried Kangkong: Water spinach stir-fried with just garlic, salt, and pepper.
- Ensaladang Talong: An eggplant salad made with grilled eggplants, tomatoes, and onions, sometimes flavored with shrimp paste or vinaigrette.
- Pancit (Noodles): Various Filipino noodle dishes, whether Pancit Canton or Pancit Bihon, can serve as a hearty accompaniment for a more filling meal.
Recipe FAQs
Traditional Adobong Puti recipes omit soy sauce to maintain the dish’s characteristic light color and to emphasize the tanginess of the vinegar. However, cooking is about personal preferences, so if you’d like to add soy sauce for a deeper color and richer flavor, you can certainly do so.
For an authentic Adobong Puti, coconut or cane vinegar is recommended, but experimenting with available options and adjusting to taste is definitely encouraged!
Other pork recipes you may like
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📖 Recipe
Adobong Puti
Equipment
- Large sauté pan or a heavy-bottomed pot
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 whole or freshly cracked black peppercorns
- 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
- Season the Meat: Generously season the chicken and pork with salt.
- Sear the Meat: In a large skillet with high sides, heat a bit of oil over medium-high heat. Sear the pork belly until it's well-browned on both sides. Transfer to a plate. Then, sear the chicken legs and thighs on both sides until they achieve a light, golden-brown color, about 3 minutes on each side. Transfer to a plate.
- Sauté Aromatics: Remove any excess oil. Sauté the smashed garlic until it becomes fragrant, about a minute. Add whole or cracked peppercorns and cook for about 30 seconds or until they become aromatic.
- Add Pork and Simmer: Place the seared pork belly back into the pan. Pour in the vinegar, water, fish sauce, sugar, and bay leaves. Stir to combine.Bring it to a boil, then cover and reduce the heat to medium. Let it simmer for 30 minutes.
- Add Chicken and Simmer: Place the chicken legs and thighs in the pan. Continue to simmer for about 30 more minutes or until both the chicken and pork are tender.Check periodically to ensure it doesn’t dry out completely. If it appears to be getting too dry, feel free to add a bit more water as needed.
- Add Chilies: Once the meat is tender, add the green chilies and let it cook for about 5 minutes.
- Taste and Adjust: At this point, the sauce should have reduced significantly. Taste and adjust. Add more black pepper, as desired.Spoon some of the reduced sauce or the oil over the meat. Turn off the heat. Garnish with green onion or scallions, as desired.
Notes
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- Chicken: I used bone-in chicken thighs and legs (or drumsticks) because they’re juicier and packed with flavor. They hold up well during the simmering process, absorbing all the flavors while staying tender. You can use boneless skinless chicken thighs, but avoid using chicken breast.
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- Pork: I used pork belly for its layers of meat and fat, staying moist and flavorful. For a leaner protein option, pork shoulder is an excellent substitute.
-
- Vinegar: I recommend using coconut or cane vinegar for an authentic taste. You can use distilled white vinegar as a substitute, or apple cider vinegar in a pinch.
-
- Green Chilies: While not a common ingredient and entirely optional, long peppers (siling haba), serrano, or jalapeño peppers add subtle heat and freshness. Keep them whole to control the heat, preventing the dish from becoming overwhelmingly spicy.
Rose
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
I agree! Thank you, Rose!
Christine
I like that there’s a soy free version!
Nora Rey
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!