Adobong Puti (White Adobo)
The Pure and Tangy Adobo Without Soy Sauce
About This Recipe
Adobong Puti, or White Adobo, is the original adobo before soy sauce became popular in Filipino kitchens. This version relies solely on white vinegar, garlic, bay leaves, and peppercorns to create a pure, tangy flavor that lets the meat shine through. The combination of chicken and pork belly creates a perfect balance of lean and fatty meat.
Popular in the Visayas region, especially in Pampanga and Batangas, this light-colored adobo proves that you don't need soy sauce to make an incredibly flavorful dish. The clean taste makes it especially good for those watching their sodium intake.
Ingredients
- 1 lb chicken pieces (thighs and drumsticks)
- 1/2 lb pork belly, cut into chunks
- 3/4 cup white vinegar or native cane vinegar
- 1 head garlic, crushed and minced
- 4-5 bay leaves (laurel)
- 1 tbsp whole black peppercorns
- 1 cup water
- 3 tbsp cooking oil
- 2 tsp salt (adjust to taste)
- 1 onion, sliced (optional)
Instructions
- 1
Marinate the Meat
Combine chicken and pork belly in a large bowl with vinegar, crushed garlic, bay leaves, peppercorns, and salt. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- 2
Brown the Meat
Heat oil in a large pan or wok over medium-high heat. Remove meat from marinade (reserve the marinade) and brown on all sides, about 5-7 minutes. The pork belly fat will render and add flavor.
- 3
Braise in Vinegar
Pour the reserved marinade and water into the pan. Bring to a boil without stirring - this is important to cook off the raw vinegar taste. Then reduce heat to medium-low, cover, and simmer for 30-35 minutes until meat is tender.
- 4
Reduce and Season
Remove lid and increase heat to medium. Let the sauce reduce until slightly thickened, about 5-8 minutes. Taste and adjust salt as needed. The sauce should be tangy and well-balanced.
- 5
Serve
Transfer to a serving dish and pour the white sauce over the meat. Serve hot with steamed white rice. The clean, tangy flavor pairs perfectly with plain rice.
Tips & Variations
Don't Stir the Vinegar
When you first add the vinegar marinade, let it boil without stirring for 5 minutes to eliminate the raw acidic taste.
Extra Garlic Kick
Add fried garlic chips on top when serving for extra aroma and crunch.
Spicy Version
Add 2-3 siling labuyo (bird's eye chili) during cooking for a spicy white adobo.