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Adobong puti on a plate.
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Adobong Puti (Filipino White Adobo Without Soy Sauce)

A version of Filipino adobo made without soy sauce.
Course Main Course
Cuisine Filipino
Diet Gluten Free
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 766kcal
Author Nora Rey
Cost $12-$16

Equipment

  • Wide pot

Ingredients

  • 2 pounds pork belly 1½-inch pieces
  • 1½ pounds chicken skin-on, bone-in
  • 1 head garlic smashed
  • 1 teaspoon peppercorns (whole or cracked)
  • 1 cup vinegar
  • 1 cup water more as needed
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 3 bay leaves
  • 3-4 pieces whole green chilies optional
  • Salt
  • Neutral oil (for searing and sautéing)
US Customary - Metric

Instructions

  • Salt the chicken and pork on all sides.
  • Heat oil over medium-high heat. Sear the pork until browned on both sides. Remove and set aside.
  • Sear the chicken until lightly golden, about 3 minutes per side. Remove and set aside. Wipe out excess oil.
  • Sauté garlic until fragrant. 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 and simmer over medium heat for 30 minutes.
  • Add chicken and simmer for another 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. Spoon some sauce over the meat, then turn off the heat.

Notes

  • Chicken: Use bone-in thighs or legs for best flavor. Avoid chicken breast asit dries out fast.
  • Pork: You can use pork belly or pork shoulder.
  • Vinegar: Coconut or cane vinegar gives the best flavor. White or apple cider vinegar works if needed.
  • Green chilies (optional): Add the chilies whole so they don't overpower the dish.
 
Storage
  • 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.
 
Cooking Tips
  • Sear the meats for more flavor.
  • Keep chilies whole for mild heat.
  • Watch the liquid and add water if needed.
  • Taste near the end and adjust seasoning.

Nutrition

Calories: 766kcal | Carbohydrates: 2g | Protein: 19g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 285mg | Potassium: 317mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg