Adobong Puti is product of pork stomach stewed in vinegar, salt, and spices. This white adobo is hearty, filled with taste, and pairs properly with steamed rice.
Though soy sauce is usually utilized in adobo, salt is, in reality, probably the most historically genuine ingredient. Although not as extensively generally known as its adobong itim counterpart, the white model is considered the closest model of the Pre-colonial adobo.
Early Filipinos stewed meat and poultry in vinegar and salt to protect and lengthen the shelf lifetime of meals. Nonetheless, with the appearance of soy sauce from neighboring merchants, it has changed salt in adobo and has turn out to be synonymous with its cooking course of.
I really like the traditional style of soy sauce in adobo, and I additionally discover adobong manok sa patis a tasty variation after I need to swap issues up, however I’ve to say, I exploit salt extra often to organize the dish. Not like the extra strong soy sauce or fish sauce, salt has a extra mellow style and doesn’t distract from the garlicky-vinegary flavors I like. White adobo is straightforward to make with pantry staples and is simply as scrumptious with steamed rice!
Ingredient notes
- Meat– The recipe makes use of pork stomach, however pork shoulder, hocks, ribs, and bone-in hen elements are additionally nice choices.
- Vinegar– cane or coconut selection is historically used. If unavailable, white distilled vinegar is an efficient substitute however might have a sharper tang. You can even use apple cider vinegar, which has the same sourness to white vinegar however with a touch of sweetness and fruitiness.
- Aromatics– garlic, onions, peppercorns, and bay leaves assist construct taste, including depth and complexity.
- Salt– provides the first taste
- Sugar– The sweetness helps stability the dish’s acidity and saltiness.
make Adobong Puti
- Warmth oil in a large pan. Saute the onions and garlic till softened and fragrant. Add pork and cook dinner till frivolously browned.
- Pour in vinegar and boil uncovered and with out stirring, for a couple of minutes earlier than including the opposite liquids to cook dinner off the robust acid style. Add water, salt, bay leaves, and peppercorns.
- Decrease warmth, cowl, and simmer till the meat is fork-tender and liquid is lowered Add sugar to stability the flavors. Proceed to cook dinner, uncovered, till combination begins to render fats.
Cooking tip
If you wish to stretch the servings, add pan-fried potatoes or hard-boiled eggs.
Continuously Requested Questions
Ought to I sear the meat first?
Sear the meat till frivolously browned to boost taste and add shade.
What it’s the distinction between white adobo to common adobo?
Adobong puti makes use of salt as an alternative of vinegar so it has a pale shade as an alternative of darkish. It has a extra pronounced tart and garlicky style.
serve and retailer
- Function a major dish with a aspect of steamed rice or sinangag for lunch or dinner. Garnish with fried garlic bits for added taste, texture, and aroma.
- Shred and toss day-old cold-cooked rice with leftovers into scrumptious adobo rice for a hearty breakfast!
- Adobo is a implausible make-ahead meal because it retains and reheats properly. Enable to chill fully and switch to a container with a tight-fitting lid. Refrigerate for as much as 3 days or freeze for as much as 2 months.
- To reheat, place in a saucepan and warmth to an inner temperature of 165°F.
White Pork Adobo stewed in vinegar, salt, and garlic is a hearty and flavorful dish that is good with steamed rice. It is easy to make and cooks in a single pot.
Course: Essential Entree
Servings
Substances
- 2 tablespoons oil
- 1 onion peeled and sliced thinly
- 1 head garlic peeled and minced
- 3 kilos pork stomach
- 1 cup vinegar
- 1 ½ cups water
- 1 tablespoon salt
- 3 bay leaves
- 1 teaspoon peppercorns cracked
- 1 teaspoon sugar
- fried garlic bits non-compulsory
Directions
-
In a large, heavy-bottomed pan over medium warmth, warmth oil. Add onions and garlic and cook dinner, stirring often, till softened.
-
Add pork and cook dinner till frivolously browned.
-
Add vinegar and produce to a boil, uncovered and with out stirring, for about 3 to five minutes.
-
Add water, salt, bay leaves, and peppercorns. Stir to mix. Proceed to boil for about 3 to five minutes.
-
Decrease warmth, cowl, and proceed to cook dinner for about 40 to 50 minutes or till meat is fork-tender and liquid is lowered.
-
Add sugar and stir. Proceed to cook dinner, uncovered, till combination begins to render fats.
-
Sprinkle with fried garlic bits as desired and serve sizzling.
Notes
If you would like to stretch servings, you’ll be able to add browned potatoes or hard-boiled eggs.
Diet Data
Energy: 1243kcal, Carbohydrates: 4g, Protein: 22g, Fats: 125g, Saturated Fats: 44g, Ldl cholesterol: 163mg, Sodium: 1239mg, Potassium: 475mg, Fiber: 1g, Sugar: 2g, Vitamin A: 23IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 1mg
“This web site supplies approximate diet info for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, at any time when accessible, or in any other case different on-line calculators.”
