Adobong Puti made of pork belly, vinegar, salt, and spices. This white version of adobo is hearty, full of flavor, and pairs well with steamed rice.
Although soy sauce is prevalently used in adobo, salt is, in fact, the most traditionally authentic. The white version, though not as widely known as its adobong itim counterpart, is regarded as the closest version of the Pre-colonial adobo.
Early Filipinos stewed meat and poultry in vinegar and salt as a way to preserve and prolong food. However, with the advent of soy sauce from neighboring traders, it has taken the place of salt in adobo and has become synonymous with its cooking process.
I love the classic taste of soy sauce in adobo and I also find patis a great substitute when I want to switch things up, but I have to say, I’ve been using salt more often to prepare the dish.
Unlike the more robust soy sauce or fish sauce, salt has a more mellow taste and does not distract from the garlicky-vinegary flavors I like. Adobong puti is easy to make with simple pantry ingredients and is just as delicious with steamed rice!
- The recipe uses pork belly but pork shoulder, butt, hocks or ribs as well as bone-in chicken parts are also great options.
- Cut the meat in uniform size to ensure even cooking.
- Sear the meat until lightly browned to enhance flavor and add color.
- Allow the vinegar to boil uncovered and without stirring before adding the water to cook off the strong acid taste.
- Don’t skip the sugar! The sweetness helps balance the acidity and saltiness of the dish.
- Add pan-fried potatoes or hard-boiled eggs to extend servings.
How to serve and store
- Serve with steamed rice for breakfast, lunch or dinner.
- Adobo is a fantastic make-ahead meal as it keeps and reheats well. Allow to cool completely and transfer in a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan and heat to an internal temperature of 165 F.