Adobong Puti Recipe (Traditional Filipino White Adobo)

Adobong Puti is considered one of the oldest versions of Filipino adobo. Unlike the modern soy sauce version, this traditional recipe uses vinegar, garlic, salt, and peppercorns — resulting in a bold, tangy, and savory flavor.

Ingredients:

• 1 kilo chicken (or pork), cut into serving pieces
• 1/2 cup white vinegar
• 1 cup water
• 6 cloves garlic, crushed
• 1 teaspoon whole peppercorns
• 2–3 dried bay leaves (optional)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons cooking oil

Instructions:

1. In a pot, combine meat, vinegar, water, garlic, peppercorns, bay leaves, and salt.
2. Bring to a boil over medium heat. Do not stir immediately after adding vinegar.
3. Lower heat, cover, and simmer for 30–40 minutes until meat becomes tender.
4. Heat oil in a separate pan and lightly brown the cooked meat.
5. Pour the remaining sauce into the pan and simmer until slightly reduced.
6. Adjust seasoning if needed.
7. Serve hot.

Cooking Tips:

• Use cane vinegar for a more authentic taste.
• Let the dish rest before serving for deeper flavor.
• You can fry the garlic separately for garnish.

Why You'll Love This Recipe

Adobong Puti has a clean, sharp, and traditional taste that highlights the natural flavors of the meat. It’s simple yet deeply satisfying — a true Filipino classic.

Serving Suggestion: Best served with hot steamed rice and fresh sliced tomatoes.