📝 About This Recipe
Before soy sauce became a pantry staple in the Philippines, Adobong Puti was the archipelago's original way of preserving meat through the power of vinegar and salt. This 'white' version celebrates the pure, tangy essence of cane vinegar infused with an abundance of toasted garlic and aromatic peppercorns. It results in a melt-in-your-mouth pork belly with a golden, rendered crust and a sauce that is bright, savory, and deeply nostalgic.
🥗 Ingredients
The Meat
- 1 kg Pork Belly (Liempo) (cut into 1.5-inch cubes)
- 500 g Pork Shoulder (Kasim) (optional, for a mix of lean and fat)
The Braising Liquid
- 3/4 cup Philippine Cane Vinegar (Sukang Paombong or Silver Swan) (do not stir after adding)
- 1 cup Water (adjust depending on desired tenderness)
- 1.5 tablespoons Sea Salt (adjust to taste)
- 2 tablespoons Whole Black Peppercorns (cracked slightly to release oils)
- 4-5 pieces Dried Bay Leaves (Laurel)
Aromatics and Sauté
- 2 heads Garlic (peeled and smashed)
- 2 tablespoons Cooking Oil (coconut or vegetable oil)
- 2-3 pieces Bird's Eye Chilies (Siling Labuyo) (optional, for a subtle kick)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or wok, heat the cooking oil over medium heat. Add half of the smashed garlic and sauté until it turns a light golden brown and smells fragrant.
-
2
Add the pork belly cubes to the pot. Sear the meat for 8-10 minutes, stirring occasionally, until the pork edges are browned and some of the natural fat begins to render.
-
3
Add the remaining garlic, the cracked peppercorns, and the dried bay leaves. Toss with the meat for 2 minutes to toast the spices.
-
4
Pour in the cane vinegar. This is crucial: do not stir the mixture yet. Let it boil uncovered for 3-5 minutes to allow the 'raw' acidic punch of the vinegar to cook off.
-
5
Add the water and the sea salt. Stir gently to combine the ingredients.
-
6
Lower the heat to a simmer (low-medium). Cover the pot and let the pork braise for 35-45 minutes, or until the meat is fork-tender.
-
7
Once the meat is tender, remove the lid. If there is still too much liquid, increase the heat slightly to reduce the sauce until it thickens and becomes oily.
-
8
Optional Step: For a 'Dry Adobo' style, continue cooking until the liquid has completely evaporated and the pork fries in its own rendered fat for 5 minutes, creating crispy edges.
-
9
Taste the sauce. If it is too sour, add a tiny pinch of salt or a teaspoon of sugar to balance. If using chilies, add them now and simmer for 2 more minutes.
-
10
Remove the bay leaves if desired, and transfer the Adobong Puti to a serving bowl, ensuring all that liquid gold (the oil and sauce) is poured over the meat.
💡 Chef's Tips
Always use a high-quality cane vinegar or coconut vinegar for the most authentic flavor profile. Resist the urge to stir the vinegar immediately after pouring; stirring too early can result in a harsh, metallic taste. For the best flavor, cook this a day in advance; the vinegar mellows and the meat absorbs the aromatics overnight. If the pork is too lean, add a tablespoon of lard or extra oil to ensure the 'white' sauce has that signature silky mouthfeel. Don't skimp on the garlic—Adobong Puti relies heavily on garlic for its depth since there is no soy sauce to provide umami.
🍽️ Serving Suggestions
Serve steaming hot over a generous mound of garlic fried rice (sinangag). Pair with a side of salted duck eggs and sliced tomatoes to cut through the richness of the pork. Enjoy with a side of pickled papaya (atchara) for a sweet and crunchy contrast. A cold glass of calamansi juice or iced tea balances the vinegar's acidity perfectly. For a traditional feast, serve alongside a clear soup like Nilaga or Sinigang.