Adobong Puti

Surprise the family with a different take on this classic Filipino comfort food! This version of adobo, which closely resembles the dish's pre-Hispanic version, is cooked in vinegar.

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 60
    minutes preparation time

INGREDIENTS

Preparation

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    1Season pork with salt and ground black pepper.

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    2In a pan, heat Golden Fiesta Palm Oil. Fry pork until evenly browned. Add garlic, and saute with pork briefly.

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    3Add water, Datu Puti Vinegar, Datu Puti Patis, whole peppercorns, and bay leaves. Bring to a boil. Cover and simmer over low heat for 30 minutes or until pork is tender.

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    4Add water as needed, depending on the toughness of meat. If you prefer less sauce, you can continue reducing the liquid and sauteing adobo until oil separates and meat turns crispy.

  • No Image Available

    1Season pork with salt and ground black pepper.

  • No Image Available

    2In a pan, heat Golden Fiesta Palm Oil. Fry pork until evenly browned. Add garlic, and saute with pork briefly.

  • No Image Available

    3Add water, Datu Puti Vinegar, Datu Puti Patis, whole peppercorns, and bay leaves. Bring to a boil. Cover and simmer over low heat for 30 minutes or until pork is tender.

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    4Add water as needed, depending on the toughness of meat. If you prefer less sauce, you can continue reducing the liquid and sauteing adobo until oil separates and meat turns crispy.