Adobong Puti
Adobong Puti or White Adobo is the all time Filipinos favorite adobo cooked without soy sauce. This White Adobo or Adobong Puti recipe is one delicious version on how to make the popular Filipino Adobo. With this recipe, salt and fish sauce was used instead of the regular soy sauce. An easy recipe cooked in garlicky-vinegar broth cooked until sauce dries completely and the oil gets extracted from the pork.
Adobong Puti is also known as Adobo sa Puti. Adobong Puti has been around as a classic Filipino recipe. It is practically the same as the famous Filipino Adobo, sans the soy sauce so time to give this delicious Adobong Puti recipe a try. You can use just chicken or chicken and pork combined when making this unique and flavorful dish.
Give this Pork Belly Adobong Puti or Adobo sa Puti recipe a try. Make it today and share with family and friends. Surprise them with something new for dinner. Watch the video below and learn how easy to make this delicious Adobong Puti cooked dry. See instructions below for the basic steps. Check related recipes below. Click on the picture or the name link below the picture to see complete written recipe.
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Ingredients
- 1 lb pork belly, cut into cubes
- 1/2 tsp rock salt
- 2 tsp canola (or any kind) oil
- 6 cloves of garlic, crushed and peeled
- 2-3 pieces bay leaves
- 1 tsp peppercorn, crushed
- 1/2 cup vinegar
- 1 tbsp fish sauce
- 1/2 cup water
Instructions
- Place pork belly in a wide bowl and sprinkle with rock salt. Toss to coat pork belly and let it sit for 10-15 minutes.
- Using a wide pan or a wok, heat over medium fire and add cooking oil. Add salted pork belly and fry until pork belly turns golden brown while stirring occasionally.
- Push browned pork to the sides of the pan and add crushed garlic. Cook until fragrant for about a minute. Stir to combine.
- Add bay leaves and crushed peppercorn. Stir and cook for a minute. Pour-in vinegar and simmer uncovered for about 5 minutes without stirring.
- Add fish sauce and water. Bring into a boil for about 5 minutes then reduce heat to low. Cover wok or pan and simmer until pork is fully tender for about 45 minutes while stirring occasionally. Add more water as needed.
- Continue to cook and stir occasionally until sauce dries up completely and the oil gets extracted from the pork. Transfer Adobong Puti in a serving dish and discard excess oil. (or save the oil, best when making garlic or any kind of fried rice or for frying fish) Best when served over steamed rice. Enjoy!
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