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    Home » Pork Recipes

    Adobong Puti Recipe

    Published: Sep 25, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 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, or "White Adobo," gets its name from the Spanish word "adobar," which means to marinate or marinade. Unlike the classic Filipino chicken adobo recipe, it is made with vinegar for a lighter color and a tangy, savory flavor.

    By skipping the soy sauce, the flavors of vinegar, garlic, peppercorns, and bay leaves stand out more. In Filipino cuisine, adobo can vary a lot—some recipes even add coconut milk.

    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 bone-in chicken thighs and legs because they’re juicier and packed with flavor. You can keep the chicken skin on or remove it; keeping it on helps retain moisture and adds extra richness to the dish. Chicken breast isn’t the best choice here as it tends to dry out too quickly.
    • Pork: I used pork belly because its layers of meat and fat keep it moist and flavorful. If you're looking for something a bit leaner, pork shoulder is a great substitute—it's still tender and tastes great.
    • Vinegar: I recommend using coconut or cane vinegar (like Datu Puti) for an authentic taste. If you don't have anything else, distilled white vinegar or apple cider vinegar can work in a pinch, but it's not ideal.
    • Green Chilies: These are totally optional, but they can add a nice kick. You can use long peppers (siling haba), serrano, or jalapeño peppers add a subtle heat and a burst of freshness. Keep them whole to control the heat; this adds flavor without overpowering the dish.

    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

    Heat a little oil in a heavy pot over or a large sauté pan (or large skillet with high sides) over medium-high heat. Start by searing the pork until it's nicely browned on both sides, then set it aside on a plate.

    Next, sear the chicken legs and thighs until they turn a light golden brown, about 3 minutes per side. Then transfer them to a plate as well.

    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 the aromatics

    Wipe out any extra oil, then sauté the smashed garlic until it starts to smell good, about a minute. Toss in the whole or cracked peppercorns and cook them for about 30 seconds, just until they start to release their aroma.

    Sauteing garlic and crushed peppercorns in a saute pan.

    Step 4: Add pork and simmer

    Place the seared pork back into the pan. Pour in the vinegar, water, fish sauce, sugar, and bay leaves. Give it a good stir.

    Bring everything to a boil, then cover the pan, reduce the heat to medium, and 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

    Add your chicken thighs and drumsticks to the pan and keep simmering for about 30 more minutes, or until both the chicken and pork are tender.

    Keep an eye on it to make sure it doesn’t dry out. 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 the chilies

    Once the meat is tender, toss in the green chilies and let them cook for about 5 minutes.

    Adding the green chilies into the pan.

    Step 7: Taste and adjust

    At this point, the sauce should have thickened up nicely. Go ahead and taste it, and adjust the seasoning as you like.

    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 your Adobong Puti with its rich flavors and a hint of spice from the green chilies. Feel free to garnish with some chopped green onion or scallions.

    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: Perfect for soaking up all that delicious adobo sauce.
    • Sinangag: Garlicky 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, and onions, sometimes flavored with shrimp paste or vinaigrette.
    • Pancit (Noodles): Whether Pancit Canton or Pancit Bihon, Filipino noodle dishes make a hearty addition to your meal.

    Recipe FAQs

    Can I add soy sauce?

    Traditional Adobong Puti recipes omit soy sauce to keep the dish’s characteristic light color and let the vinegar shine. But hey, cooking's all about making it your own. If you want a darker color and a bit more flavor, feel free to mix in some soy sauce—it's all up to you!

    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

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan 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 on a plate.

    Adobong Puti

    A classic Filipino dish where chicken and pork are brasied in 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

    • Heavy-bottomed pot or large sauté pan/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 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

    • Generously season the chicken and pork with salt.
    • Heat a bit of oil over medium-high heat. Sear the pork belly until it's well-browned on both sides, then transfer to a plate.
      Then, sear the chicken legs and thighs on both sides until golden-brown in color, about 3 minutes on each side. Transfer to a plate.
    • 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.
    • 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.
    • Place the chicken 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.
    • Once the meat is tender, add the green chilies and let it cook for about 5 minutes.
    • 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, then turn off the heat. Garnish with green onion or scallions, as desired.

    Notes

    • Chicken: I used chicken legs and thighs because they’re juicier and packed with flavor. You can choose to keep the chicken skin on or remove it; keeping it on helps retain moisture and adds extra richness to the dish. Chicken breast isn’t the best choice here as it tends to dry out too quickly.
    • Pork: I used pork belly because its layers of meat and fat keep it moist and flavorful. If you're looking for something a bit leaner, pork shoulder is a great substitute—it's still tender and tastes great.
    • Vinegar: I recommend using coconut or cane vinegar for an authentic taste. If you don't have anything else, distilled white vinegar or apple cider vinegar can work in a pinch, but it's not ideal.
    • Green Chilies: These are totally optional, but they can add a nice kick. You can use long peppers (siling haba), serrano, or jalapeño peppers add a subtle heat and a burst of freshness. Keep them whole to control the heat; this adds flavor without overpowering the dish.

    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
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    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
    5 from 2 votes

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