Adobo is a dish that connects the past and present. With its initial primary purpose being preservation, the history contained within its flavor is extraordinary. Through time, the taste which was once simple and with the sole intent of prolonging shelf life, has improved with the introduction of different condiments.
Varying from salty to sweet flavor profiles with the spicy kick of spiced vinegar, adobo can cater to different preferences. This version, with the saltiness of patis and the spiced tanginess of vinegar, makes a pale adobo that still carries the deliciousness of the dish.
Adobong Puti
Ingredients
- 1 kg. pork belly
- 1 tsp. rock salt
- 1 head garlic, crushed
- 1 Tbsp. crushed peppercorns
- 3 - 4 pcs. laurel leaf
- 3/4 cup Datu Puti Vinegar
- 1/4 cup patis
- 1 pack Maggi Magic Sarap
- 1/4 cup oil
For the Dipping Sauce:
- Datu Puti Vinegar
- Garlic
- Red Chili
Instructions
- Put the pork belly in a pot. Add the garlic, black pepper, laurel leaves, vinegar, patis, Maggi Magic Sarap, and oil. Cover and let it cook for 30 to 45 minutes.
- After some time, check on the pork. Toss it all together. Cover and leave it to cook for another 30 minutes.
- If the desire is pale adobo, you can finish cooking once the pork is softened, but if you desire an adobo with more color, you can leave it to cook until it starts to fry in the rendered oil. Continue to cook until it becomes golden-brown.
- The oil can be saved for later use. Once the pork achieves the desired doneness, transfer it to a plate and serve.
Despite the lack of color compared to other adobo variants, the sauce of this adobong puti is one that will make your rice even more delightful. You can even set it aside and use it to enhance the flavor of your next adobo dish.
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