Adobong Puti Recipe

Adobo is a dish that connects the past and present. With its initial primary purpose being preservation, the history contained within its flavor is extraordinary. Through time, the taste which was once simple and with the sole intent of prolonging shelf life, has improved with the introduction of different condiments.Varying from salty to sweet flavor profiles with the spicy kick of spiced vinegar, adobo can cater to different preferences.

This version, with the saltiness of patis and the spiced tanginess of vinegar, makes a pale adobo that still carries the deliciousness of the dish. Despite its lighter color, the flavors are deep, comforting, and perfect with rice. And the sauce? It’s so good, you’ll want to save it for your next adobo creation!

INGREDIENTS:

Set A (Main Ingredients):

• 1 kg pork belly

• 1 tsp rock salt

• 1 head garlic, crushed

• 1 tbsp crushed peppercorns

• 3–4 pcs laurel leaf

• 3/4 cup Datu Puti Vinegar

• 1/4 cup patis (fish sauce)

• 1 pack Maggi Magic Sarap (optional)

• 1/4 cup oil

Set B (Dipping Sauce):

• Datu Puti Vinegar

• Minced garlic

• Sliced red chili

INSTRUCTIONS:

1. Simmer the Pork (Set A):
   In a pot, combine pork belly, garlic, peppercorns, laurel leaves, vinegar, patis, Maggi Magic Sarap, and oil. Cover and cook over medium heat for 30–45 minutes.

2. Toss and Continue Cooking:
   After 30 minutes, check the pork and toss to evenly cook. Cover again and cook for another 30 minutes.

3. Decide the Finish:
   For a classic pale Adobong Puti, stop once the pork is tender and the sauce is reduced. If you want more color and a slightly toasted flavor, continue cooking until the pork starts to fry in its own rendered oil and turns golden-brown.

4. Serve:
   Transfer the cooked pork to a plate. Serve with spiced vinegar dipping sauce on the side.

SIMPOL COOKING NOTES:

• Don’t stir the vinegar right away—let it boil uncovered to remove the strong acidic taste.

• Save the flavorful rendered oil—it’s excellent for sautéing vegetables or garlic rice.

• If you like it spicier, add a few chilies into the pot during the last 10 minutes of cooking.

• This dish is even better the next day as the flavors deepen over time.

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