Try this unique and mouthwatering adobong puti, a twist on the beloved Filipino classic adobo. Get ready to tantalize your taste buds with this simple yet tasty white adobo recipe that’s sure to become a family favorite.

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 family treasure, passing down generations of culinary wisdom to me. As she stirred the simmering pot, I eagerly watched, knowing that soon, I will learn the secrets of her adobo recipe. Here is an easy recipe for this well-loved pork or chicken stew. Cooked in a garlicky-vinegar broth.

What is Adobong Puti?

Adobong Puti or “arobong maputi”, in Kapampangan, is a popular Filipino dish. The name of the dish literally translates as “white adobo,” that ditches the conventional dark soy sauce for a lighter, tangier, and more aromatic version. The key difference lies in the use of vinegar, garlic, and other spices, which create a rich, ivory-hued sauce. Cookbooks and Filipino historians cite the addition of soy sauce was only recent to the recipe.

Dish Origins

During the Spanish colonial era, Filipinos stewed meat and poultry in vinegar and salt in order for dishes to last longer. When soy sauce was introduce in the Philippines by the Chinese, it has replaced salt and has become an alternative with its way of cooking.

Instead of using soy sauce typically used in adobo with vinegar, the result is a visually striking white hue. This ingenious adaptation not only transformed the appearance but also introduced a tangy twist to the adobo flavor. Spices like garlic, whole black peppercorns, bay leaves and other condiments are also added to create a flavorful adobo.

Ingredients Needed

You’ll need a handful of simple yet essential ingredients. 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.

Cooking Adobong Puti: Step-by-Step Guide

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. Add your choice of meat or vegetables and let them cook until lightly browned. Toss in the bay leaves, salt and peppercorns, and let the flavors meld together as the mixture simmers. Now, it’s time to pour in the vinegar and let it simmer until the harsh scent dissipates. The final touch is adjusting saltiness, and voila! You have a scrumptious pot of white adobo ready to be served.

Amiable Cooking Tips

You can use pork, chicken or both for this adobong puti recipe. Pork belly, pork shoulder, chicken thigh and legs works best.
Marinate the meat for a flavorful dish.
Seafood lovers can try using shrimp or fish for a refreshing seafood adobong puti.
For an extra punch, you can add a touch of sugar to balance the tanginess.
When cooking adobo, do not cover the pot with a lid when the vinegar is added. Also, refrain from stirring and just let it simmer.

How to Serve and Store

Serve as a main dish for lunch or dinner and it pairs splendidly with steamed rice.
This chicken stew tastes even better days after.
To store, transfer it to an airtight container and refrigerate for up to 3 days to preserve its flavors.
To reheat, gently warm it in a covered pan over low heat, stirring occasionally.

Adobong Puso ng Saging – (Stewed Banana Blossom) is a Filipino vegetable recipe that is simple yet surprisingly delicious.
Igado Recipe – a popular Ilocano dish is hearty and delicious especially with a side of steamed rice.

stew with meat and sauce in a bowl on top of the table

Adobong Puti

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Filipino

Keyword: adobong puti, adobong puti recipe

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 4 people

Calories: 435kcal

Author: Mia

Ingredients

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

Instructions

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.

Notes

Add more water if needed to avoid drying out until pork is tender.

Nutrition

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