Adobong Puti

Surprise the family with a different take on this classic Filipino comfort food! The adobong puti, which closely resembles the cuisine’s pre-Hispanic variant, is cooked in Datu Puti Vinegar. Instead of adding soy sauce, we mixed the dish with Datu Puti Patis to keep its puti reputation. This recipe tastes best for foodies with so much love and tolerance for sour food.

  • Required cooking skill level

  • 6-10
    persons serving
  • 20
    minutes preparation time
  • 45
    minutes cooking time


  1. 1 kg pork liempo, cut into chunks
  2. 1 tsp UFC Iodized Salt
  3. ½ tsp UFC Ground Pepper
  4. 1/4 cup Golden Fiesta Palm Oil
  5. 8 Cloves garlic, crushed
  6. 3 cups Water
  7. 1/2 cup Datu Puti Vinegar
  8. 2 tsp Datu Puti Patis
  9. 2 tsp UFC Whole Pepper
  10. 4 pc bay leaves


  • 1. Season pork with UFC Salt and UFC Pepper.  Heat pan with Golden Fiesta Oil.  Brown pork on both sides.
  • 2. Saute garlic.  Add pork and remaining ingredients.  Cover and simmer over low heat for 30 minutes or until tender.
  • 3. If you want crispy adobo, continue simmering until dry.  Fry in its own oil until crispy.

Not fond of sour food? Don’t sweat it; we have two saltier but equally mouthwatering adobo recipes for you! Go ahead and cook some adobo flakes or chicken/pork adobo for your next meal! You’re welcome! 😉

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