Adobong Puti Recipe
This recipe is just like your typical abodo minus one ingredient.
Adobo made with pork is the most common kind of adobo. For this recipe, however, one seemingly important ingredient is removed so that the vinegar, the common ingredient in all adobo recipes, is the starring flavor of this delicious Filipino ulam recipe called the adobong puti.
What is adobong puti?
What makes an "adobo" dish an "adobo"? "Adobo" means "to cook or marinate in vinegar" so it's perfectly acceptable for the soy sauce to be omitted from the recipe and still be considered an adobo recipe. That's exactly what this recipe does and the result is definitely still delicious.
Instead of relying on Chinese soy sauce to deliver the contrasting savory flavor to the dish, salt or asin is the alternative for this ingredient. It still balances the sourness of the vinegar with its saltiness but without the dark coloring of the soy sauce that gives adobo its signature brown sauce. The dish is instead an appetizing dish that is unapologetically meaty in both looks and flavor.
You'll find a delightful play of savory from the salt, umami from the flavorful pork cuts, and tartness from the vinegar that's just right without the sharpness you may get if you didn't cook the vinegar properly.
Adobong Puti Ingredients
How to cook Adobong Puti
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