White Adobo (Adobong Puti)

White adobo is a lighter, garlic-forward take on the classic Pork Adobo, with tender pork belly and a rich sauce. It’s savory, tangy, and comes together with just a handful of everyday ingredients!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Pork belly: For this version of adobo, we’ll be using pork belly as a protein. You may also use fatty pork shoulder or chicken thighs if you prefer.

Garlic, black pepper, bay leaves: These are the classic spices and aromatics used to give a foundational taste to the adobo.

Vinegar: To give adobo its tang, we’ll be using a good amount of vinegar. You should ideally use cane or coconut vinegar, though standard white vinegar can also work.

Sea salt: I use coarse sea salt in this recipe but you may also use kosher salt. Fine sea salt or table salt is fine, but you’ll need to lower the amount in the recipe. I’dsStart off with 1/2 teaspoon of fine salt and add more if needed when the dish is nearly complete.

Sugar: Some white adobo dishes don’t actually include sugar in their recipes, but I do love how it balances out the sharpness of the vinegar and caramelizes beautifully around the pork when cooked.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Sear the pork to brown and until its fats begin to render.

Add in the garlic cloves, black peppercorns, and bay leaves. Sauté until fragrant.

Pour in the vinegar, salt, sugar, and just enough water to cover the pork. Boil, then simmer for at least 45 minutes.

After 45 minutes, turn the heat to high and begin reducing the sauce.

Cooking Tips

Ensure your pork belly chunks are uniform: Ensuring an even size and cut with your pork pieces will provide even cooking and tenderness for all pieces of meat.

Reduce your sauce accordingly: Adobo can be made in many different ways. You can make it soupy, have a thin glaze, or have no sauce at all. The longer you boil off the sauce at the end of cooking, the thicker it becomes. Most recipes of adobong puti will have you reduce the sauce until only the pork’s fats remain, causing it to crisp up and become browned (I personally like mine with a little bit of sauce!)

Add potatoes or boiled eggs: A common technique used by Filipinos to make a dish more filling and/or to feed more mouths is by adding chunks of potatoes and boiled eggs into dishes. You can do the same with adobo and the pairing tastes phenomenal with these additions!

FAQs (Frequently Asked Questions)

What is White Adobo?

White adobo, or Adobong Puti is called “white” since it lacks the soy sauce from what is most commonly seen in the more popular version of adobo. Some regard this version as the “true” recipe of adobo since it uses ingredients pre-colonial Filipinos would have cooked with prior to colonization and contact with other countries.

What does White Adobo taste like?

White adobo is typically less savory and lighter in flavor compared to the more popular adobo recipes that use soy sauce. It also tends to be more tangy and salty, hilighting the core flavors of the vinegar, salt, and spices.

How do I store leftovers?

White adobo can last for up to 5 days refrigerated in an airtight container. To reheat, simply heat the adobo in the microwave or stove until the sauce is no longer gelatinous and the meat has softened/warmed adequately throughout.

How do I serve this?

This adobo is typically served with a side of fresh rice to offset and balance the bold flavors of the salt and vinegar. You may also use the meat for pastry/bun fillings or a mix-in for fried rice!

Looking for more easy and delicious recipes? You might enjoy these:

• Sukiyaki Beef
• Pork Sinigang
• Soy Glazed Chicken
• Bistek