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

    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.

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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.

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! 😉