Yummy Recipe for Pork Adobo – Pork Adobong Puti Recipe

Amazing Recipe for Pork Adobo

This recipe for pork adobo na puti, or “pork adobong puti recipe,” is delicious. This is the white version of the authentic Filipino traditional adobo. Adobo dishes are now frequently prepared using dark soy sauce. It is believed that the Filipinos adopted this cooking style from Spanish food. But as you may be aware, cooking adobong puti existed prior to the arrival of soy sauce on the market, according to Filipino historians. It is simply prepared by the Filipinos using vinegar and salt. Traditionally, soy sauce is not used in the cooking process.

Obviously, it is called adobong puti because it doesn’t contain the soy sauce ingredient that turns the traditional adobo into a dark brown color. This dish only uses salt and vinegar instead of a dark soy sauce. Certain spices are added to make the dish adobo. In this Adobong Puti recipe, we use prok belly. Recently, black soy sauce has been a frequent ingredient in adobo recipes. But early Filipinos preserved and prolonged meat foods by stewing meat and poultry in vinegar and salt. If you’re looking for an authentic Filipino dish to cook, I think this recipe is one of your best options to try. Try this delicious authentic Filipino recipe. It is delicious, and I am pretty sure you will love this Filipino dish with the side of sawsawan (dipping sauce). It is best to serve it hot with a side of warm rice. A cold beverage is the best match for this dish.

What do you think of this recipe? Share your adobo recipes with us. Just leave it down in the comment section. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.

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Yummy Recipe for Pork Adobo – Pork Adobong Puti Recipe

Author: Yummy Food Ph Cooking Method: Sauteing, Simmering Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: High Protein P Pork

Difficulty: Intermediate Prep Time 10 min Cook Time 45 min Total Time 55 mins

Servings: 6 Calories: 1286

Best Season: Suitable throughout the year

Description

This recipe for pork adobo na puti, or "adobong puti," is delicious. This is the white version of the authentic Filipino traditional adobo. Adobo dishes are now frequently prepared using dark soy sauce. It is believed that the Filipinos adopted this cooking style from Spanish food. But as you may be aware, cooking adobong puti existed prior to the arrival of soy sauce on the market, according to Filipino historians. It is simply prepared by the Filipinos using vinegar and salt. Traditionally, soy sauce is not used in the cooking process.

Obviously, it is called adobong puti because it doesn’t contain the soy sauce ingredient that turns the traditional adobo into a dark brown color. This dish only uses salt and vinegar instead of a dark soy sauce. Certain spices are added to make the dish adobo. In this Adobong Puti recipe, we use prok belly. Recently, black soy sauce has been a frequent ingredient in adobo recipes. But early Filipinos preserved and prolonged meat foods by stewing meat and poultry in vinegar and salt. If you’re looking for an authentic Filipino dish to cook, I think this recipe is one of your best options to try. Try this delicious authentic Filipino recipe. It is delicious, and I am pretty sure you will love this Filipino dish with the side of sawsawan (dipping sauce). It is best to serve it hot with a side of warm rice. A cold beverage is the best match for this dish.

What do you think of this recipe? Share your adobo recipes with us. Just leave it down in the comment section. We appreciate it very much. Feel free to browse our recipe archive. Share and enjoy the food. Thank you for visiting us.

Ingredients

Servings

• 1 kilogram pork belly (cut into adobo pieces)
• 1 onion (peeled and sliced thinly)
• 6 cloves garlic (peeled and chopped)
• ³⁄₄ cups vinegar
• 1 ¹⁄₂ cup water
• 1 tablespoon salt
• 3 dried bay leaves
• 1 teaspoon peppercorns (cracked)
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• seasoning granules (optional)

Instructions

Preparation:

1. Cut pork belly into adobo cuts, wash and drain the water thoroughly and set it aside.

2. Prepare the needed spices, chop the garlic and slice the onions.

Cooking:

1. In a pan or wok, heat vegetable oil over a medium-low flame. Add the garlic, saute for a few seconds, and then add the onion, saute until softened.

2. Add the pork belly and cook until the color changes to lightly browned and the fat renders.

3. Pour in the vinegar and leave it to boil for 5 minutes, uncovered, to cook off the strong acid taste.

4. After 5 minutes, pour in the water, season with salt, and stir in the peppercorns and dried bay leaves. Bring the water to a boil. Simmer it for up to 40 minutes over low heat until the liquid is reduced or until the adobo is fork-tender.

   Note: Tenderizing the pork meat depends on the quality of the meat. If extra water is necessary, add more.

5. When the meat is tender enough, add sugar to taste (or you may use seasoning granules if you want, but it is optional).

6. Stir to distribute seasoning and continue cooking uncovered until the liquid is almost gone and the meat begins to render fat.

7. Remove from heat and serve hot. Garnish of your choice before serving.

8. Happy cooking share and enjoy the food.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 1286kcal

% Daily Value *

Total Fat 129.8g200%

Saturated Fat 46.6g233%

Cholesterol 167mg56%

Sodium 1243mg52%

Potassium 67mg2%

Total Carbohydrate 3.8g2%

Dietary Fiber 0.6g3%

Sugars 1.4g

Protein 22.5g45%

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Calcium 1 mg

Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: adobong puti, pork adobo, adobong baboy, adobo na puti, pork recipe,