Adobong Puti Recipe – Easy Filipino Lunch or Dinner

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What is Adobong Puti?

Adobong puti is a classic Filipino ulam known for its light color and clean, comforting flavors. Unlike the usual dark adobo, this version skips soy sauce and lets vinegar, garlic, peppercorns, and bay leaves shine. The main ingredient is usually pork or chicken, slowly simmered until tender and deeply flavorful. Simple pero panalo, this dish highlights how basic pantry staples can turn into something truly special. For a full version, Sarap Diaries also features a dedicated Adobong Puti recipe for home cooks who love traditional flavors.

Why Masarap?

What makes Adobong puti extra sarap is its balance. The asim from vinegar is gentle, the garlic is fragrant, and the peppercorns give a subtle kick without overpowering the dish. The meat becomes fork-tender, soaking up all the flavors habang dahan-dahang niluluto. Walang masyadong arte—just pure, homey comfort na parang luto ni nanay.

Best Eaten For

This dish is best enjoyed for lunch or dinner, especially with a generous serving of hot rice. It’s filling, satisfying, and perfect for everyday family meals.

Ingredients

Pork belly or chicken pieces
White vinegar
Garlic cloves, lightly crushed
Whole peppercorns
Bay leaves
Salt
Water
Cooking oil (optional)

How to Cook Adobong Puti

Place the meat in a pot along with garlic, peppercorns, bay leaves, vinegar, salt, and water.
Bring to a gentle boil, then lower the heat and simmer until the meat is tender.
Optional step: sauté the boiled meat briefly in oil to enhance aroma, then return it to the sauce.
Continue simmering until the sauce slightly reduces and flavors deepen.
Taste and adjust seasoning before serving.

Serving Suggestions

Adobong puti is best paired with steamed white rice and a simple side dish. It goes especially well with crispy Filipino favorites like Lumpiang Shanghai, which adds texture and contrast to the dish’s light, tangy sauce. For those who enjoy comparing styles, it’s also interesting to serve this alongside a classic Pork Adobo to appreciate the difference in flavor profiles.

Storage Tips

Store leftovers in an airtight container.
Keep refrigerated for up to 2–3 days.
Reheat gently to maintain flavor and tenderness.

Frequently Asked Questions

Can a different cut of meat be used?

Yes. Pork shoulder, chicken thighs, or mixed cuts work well as long as they can handle slow simmering.

How long does this dish last in the fridge?

When stored properly, it stays good for up to three days and often tastes even better the next day.

Can this be cooked ahead of time?

Yes. This dish is ideal for make-ahead meals since the flavors continue to develop.

Is this less salty than regular adobo?

Yes. Without soy sauce, the flavor is lighter and more vinegar-forward.

Can vegetables be added?

Some cooks add mushrooms or boiled eggs, but the classic version keeps it simple.