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    Home » Pork

    Adobong Puti Recipe

    Published: Sep 25, 2023 by Nora Reyes · This post may contain affiliate links · 4 Comments

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    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!

    Adobong Puti (White Adobo) in a bowl.
    Jump to:
    • What is Adobong Puti?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • What to serve with adobo
    • Recipe FAQs
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Adobong Puti (White Adobo)
    Salt, oil, and water are not in the photo.

    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.

    Seasoning the pork and chicken 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.

    Searing the pork and chicken in a saute pan.

    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.

    Sauteing garlic and crushed peppercorns in a saute pan.

    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.

    Added the seared pork belly, liquid, and other ingredients in the saute pan.

    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.

    Added the seared chicken in the saute pan.

    Step 6: Add Chilies

    Once the meat is tender, add the green chilies and let it cook for about 5 minutes.

    Adding the green chilies into the pan.

    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.

    Tasting the sauce of Adobong Puti (White Adobo) using a spoon.

    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.

    Adobong Puti (White Adobo) in the saute pan.

    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

    Can I add soy sauce to Adobong Puti?

    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.

    Can I use a different type of vinegar?

    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

    • sinigang na baboy in a bowl
      Sinigang na Baboy Recipe
    • Crispy pata recipe
      Crispy Pata Recipe
    • cooked almondigas on a spoon
      Almondigas Recipe
    • Pata tim recipe on a plate
      Pata Tim Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    adobong puti white adobo

    Adobong Puti

    A classic Filipino dish, this stewed chicken and pork features a flavorful blend of vinegar, garlic, and peppercorns.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 8
    Calories: 766kcal
    Author: Nora Rey
    Cost: $12-$16

    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)
    US Customary - Metric

    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

      • 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.
      • 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.

    Nutrition

    Calories: 766kcalCarbohydrates: 2gProtein: 19gFat: 75gSaturated Fat: 25gPolyunsaturated Fat: 10gMonounsaturated Fat: 36gTrans Fat: 0.1gCholesterol: 127mgSodium: 285mgPotassium: 317mgFiber: 0.02gSugar: 2gVitamin A: 59IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Nutritional Information Disclaimer: The nutritional information provided on this platform is for informational purposes only. I am not a certified nutritionist and the nutritional data has not been evaluated or approved by the Food and Drug Administration or any other regulatory authority. The information should not be construed as health or nutrition advice. The data is calculated using various food composition databases and should be considered as an estimation. Individual results may vary due to factors like product types or brands used, natural fluctuations in fresh produce, and the way ingredients are processed.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. Rose

      October 11, 2023 at 5:01 am

      5 stars
      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!

      Reply
      • Nora Reyes

        October 12, 2023 at 2:37 am

        I agree! Thank you, Rose!

        Reply
    2. Christine

      September 26, 2023 at 4:58 pm

      5 stars
      I like that there’s a soy free version!

      Reply
      • Nora Rey

        September 26, 2023 at 5:52 pm

        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!

        Reply

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