Try this unique and mouthwatering adobong puti, a twist on the beloved Filipino classic adobo. Get ready to indulge your taste buds with this simple yet tasty white adobo recipe that’s sure to become a family favorite.
Many years ago, when I visit my grandmother’s cozy kitchen and the air was filled with the familiar aroma of garlic and vinegar, I knew what awaited me – her legendary adobong puti. The first time tasting the dish was a revelation – tender chicken and pork bathing in a velvety white sauce that danced between tangy and savory.
With each visit, she would lovingly recreate this chicken adobo dish, passing down generations of culinary wisdom to me. Here is an easy recipe for this well-loved pork or chicken stew. Cooked in a garlicky-vinegar broth.
Ingredients You’ll Needed
The star of the show can be chicken, pork, or even seafood for a delightful twist. You’ll also need vinegar, garlic, peppercorns, bay leaves, and salt, along with some oil for sautéing. These readily available components come together to form an explosion of tastes that will leave you craving for more.
Notes and substitutions
How to make this recipe
Step 1: Sauté aromatics
Creating this mouthwatering Filipino food is a breeze. Start by heating oil in a pan and sautéing minced garlic and onion until it turns golden brown.
Step 2: Sear the meat
Add your choice of meat or vegetables and let them cook until lightly browned.
Step 3: Season the stew
Toss in the bay leaves, salt and peppercorns, and let the flavors meld together as the mixture simmers.
Step 4: Add the vinegar
Now, it’s time to pour in the vinegar and let it simmer without covering with a lid until the harsh scent dissipates.
Step 5: Taste, adjust, and serve!
The final touch is taste and adjust saltiness. Voila! You have a scrumptious pot of white adobo ready to be served.
What to serve with adobo?
Amiable Cooking Tips
Other chicken recipes you may like
As you savor the simplicity and depth of this white adobo recipe, may it become a staple in your menu, bringing warmth, and a taste of the Philippines to your table. Happy cooking!
- 2 pcs chicken thigh (cut into small pieces)
- 200 grams pork belly (cut into small squares)
- 2 tbs cooking oil
- 1 medium onion (sliced)
- 3 cloves garlic (chopped)
- 2/3 cup white vinegar
- 1/8 tsp ground black pepper
- 8-10 pcs whole peppercorn
- 3-5 pcs bay leaves
- 3/4 cup water
- 1 1/2 tsp salt
- Cut pork and chicken to smaller, uniform-sized pieces. Wash thoroughly and drain excess water. Set aside.200 grams pork belly, 2 pcs chicken thigh
- In a pot heat oil over medium heat. Sauté garlic until fragrant, then add onion and sauté until translucent.2 tbs cooking oil, 3 cloves garlic, 1 medium onion
- Tip in pork slices and cook until lightly browned in color then add chicken pieces and cook for 3-4 minutes or until browned.
- Add salt, ground black pepper, whole peppercorn, and bay leaves. Stir to distribute the let simmer for 2-3 minutes.1/8 tsp ground black pepper, 8-10 pcs whole peppercorn, 1 1/2 tsp salt, 3-5 pcs bay leaves
- Add water and turn down heat to low-medium. Cover with lid and cook for 25-30 minutes while occasionally stirring or until pork is tender.3/4 cup water
- When pork is tender, add vinegar without stirring and placing lid. Simmer for 2-3 minutes or until aroma of vinegar evaporates.2/3 cup white vinegar
- When harsh scent dissipates, stir then taste and adjust saltiness according to preference. Simmer for additional 3-4 minutes.
- Remove from heat and enjoy while still warm. Bon appetit.
- Add more water if needed to avoid drying out until pork is tender.