White Adobo (Adobong Puti)
Adobong Puti, also known as u0022White Adobou0022 is regarded as the true, original version of Filipino adobo from the pre-colonial Philippine era. It's tangy, savory, and much lighter compared to its soy sauce-based adobo counterpart.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 650 g pork belly
- 10 -12 garlic cloves (1 head), smashed
- 1/2 tbsp whole black peppercorns
- 3 bay leaves
- 2/3 cup cane vinegar
- *1/2 tbsp coarse sea salt (may also use Kosher salt)
- *2 tbsp sugar (optional, but highly recommended)
- Water, enough to cover the pork (~1.5 cups)
Instructions
- 1
In a pan over medium-high heat, add in the pork and sear on all sides until golden brown and its fats begin to render.
- 2
Add in the garlic cloves, black peppercorns, and bay leaves. Sauté the spices and aromatics in the rendered fat for 2-3 minutes until fragrant.
- 3
Pour in the vinegar, coarse sea salt, sugar (if using), and just enough water to cover the pork. Stir well.
- 4
Bring the adobo to a boil, and let boil uncovered for 2 minutes to cook off the raw vinegar taste. Then lower the heat to medium-low and let simmer covered for at least 45 minutes.
- 5
After 45 minutes, turn the heat to high and begin reducing the adobo liquid to your desired consistency (the longer you boil, the more sticky and thick the sauce becomes).
- 6
Serve warm and with a side of fresh rice. Enjoy!