View Full Version : Pork and Chicken Adobo, Adobong Puti

12-04-2008, 08:06 PM
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Adobong puti is a light tan adobo for the reason that it is cook with out the use of soy sauce. This was how our grandparents cooked our adobo and still being cooked this was by some part of the country. In the old days when there was no refrigerators cooking meat adobo style is a way to preserved those extra meat which is usually used for vegetable toppings for the coming weeks ahead or school lunch pack. White adobo goes well with KBL the Ilocano acronym for Kamatis Bagoong Lasona. Cooking is the same way with the regular adobo but with out the soy sauce and with the use of more vinegar and the addition of salt. It is more sour and salty compared to the soy sauce adobo.


1/2 kilo pork belly or any other cut with fats,
cut into serving pieces
1/2 kilo chicken, cut into serving pieces, bones intact
1/2 head garlic, crushed
1 cup vinegar
1 tsp. peppercorns, lightly crushed
3 bay leaf

Cooking procedure:

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Put in pork first in a sauce pan, pour in 2-2 cup of water. Add in vinegar, garlic, peppercorns and bay leaf, season with salt bring to a boil and simmer at medium heat for 15-20 minutes add more water if required. Add in the chicken and continue to simmer for 5-10 minutes. Correct saltiness according to taste, set heat to low and continue to simmer for 5-10 minutes or until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom. Serve with a lot of rice.