Ultimate Filipino Comfort Food: Adobong Puti (White Adobo) with Pork Belly and Chicken

White adobo, or adobong puti, is the "real" Filipino adobo. At least, according to my mother. Whether that's true or not, I don't know. Nor do I really care. I grew up on this dish, and it's beyond fantastic. Here's how to make it:
400 g pork belly, skinless, cut into 2 cm cubes
4 to 6 chicken thighs, skin-on and bone-in
1 head garlic, roughly chopped
4 bay leaves
1 tbsp whole black peppercorns
2/3 cup apple cider vinegar
1. A few hours before cooking (or even better, overnight), season the cubed pork belly and chicken thighs liberally with salt. Leave them in the fridge until you're ready to cook.
2. Add a small splash of veg oil to a large wok or pan on medium heat. Add the garlic, bay leaves and peppercorns and fry for about 45 seconds. Season the pork with freshly cracked pepper and add it to the pan. Continue frying a minute or so until the pork just starts to cook. Keep an eye on the garlic; you don't want it to brown. Add the vinegar and let it come to a simmer. Add enough cold water to mostly submerge the meat, then cover with a lid and let cook for 30 minutes.
3. Season the chicken with freshly cracked pepper and lay them into the pan, nestling the thighs among the pork. If needed, add more cold water to keep the meat submerged. Replace the lid and cook another 30 minutes. Once time is up, remove both the pork and the chicken to a tray, and simmer the sauce another minute or two to reduce slightly. Taste, and add more salt if needed.
4. Run the sauce through a strainer, then use the back of a large spoon to press down on the solids to extract as much liquid as possible. The sauce will be EXTREMELY fatty at this point. If you're making this in advance, you can refrigerate the sauce. The fat will solidify on top and you can simply peel it off. Otherwise, skim off as much fat as you can and keep the sauce warm until ready to serve.
5. Refresh your pan with another splash of veg oil and fry the meat in batches until browned and irresistible. Pile onto freshly steamed rice (or better yet, garlic fried rice) and drizzle liberally with the sauce.
Cheers!
Robert

[@stephenhernandez9099]

Thanks mr.Rod Stewart for a wonderful recipe😅

[@dinnerbydad]

Thanks!

[@Yianiz]

agree. this is the original adobo

[@christaniaarifin9637]

this looks so good!! thank you so much for sharing this recipe!!

[@dinnerbydad]

You're welcome 😃👍

[@8877jazz]

Sarap..nakakagutom.

[@dinnerbydad]

Thanks! 👍

[@zogvibnais8567]

I Love

[@dinnerbydad]

Thanks!