Adobong Puti (White Adobo)
Meet Adobong Puti: A Twist on the Classic Adobo. Unlike your usual soy sauce-based adobo, this one keeps it simple. It's all about tender chicken and pork simmered in vinegar, highlighting their natural flavors. With a generous dose of garlic and peppercorns, it's an easy-to-make yet incredibly delicious dish.
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Equipment
Large sauté pan or a heavy-bottomed pot
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 smashed
1 teaspoon freshly cracked black pepper
1 cup vinegar (see note)
1 cup water more as needed
1 tablespoon sugar
1 tablespoon patis
3 bay leaves
3-4 pieces whole green chilies optional (see note)
Salt to taste
Neutral oil (for searing and sautéing)
Instructions:
1. Season the Meat: Generously season the chicken and pork with salt.
2. Sear the Meat: In a sauté pan or a heavy-bottomed pot, heat a bit of oil over medium-high heat. Sear the pork belly until it's well-browned on both sides. Transfer to a plate.
Then, sear the chicken legs and thighs on both sides until they achieve a light, golden-brown color, about 3 minutes on each side. Transfer to a plate.
3. Sauté Aromatics: Remove any excess oil. Sauté the smashed garlic until it becomes fragrant, about a minute. Add the peppercorns and cook for about 30 seconds or until they become aromatic.
4. Add Pork and Simmer: 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.
5. Add Chicken and Simmer: Place the chicken legs and thighs 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.
6. Add Chilies: Once the meat is tender, add the green chilies and let it cook for about 5 minutes.
7. Taste and Adjust: At this point, the sauce should have reduced significantly. Taste and adjust the seasoning according to your preference.
Spoon some of the reduced sauce or the oil over the meat. Turn off the heat.
Notes:
- Chicken: I used chicken legs and thighs because they’re juicier and packed with flavor. They hold up well during the simmering process, absorbing all the flavors while staying tender.
- Pork: I used pork belly for its layers of meat and fat, staying moist and flavorful. For a leaner option, pork shoulder is an excellent substitute.
- Vinegar: I recommend using coconut or cane vinegar for an authentic taste. You can use distilled white vinegar as a substitute.
- Green Chilies: While not a common ingredient and entirely optional, adding long peppers (siling haba), serrano, or jalapeño peppers adds subtle heat and freshness. Keep them whole to control the heat, preventing the dish from becoming overwhelmingly spicy.
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Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
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