I never realized that there are some who haven’t tried Adobong Puti. I thought it had the equal popularity as the normal Adobo.
Adobong Puti is simply Adobo without the soy sauce. However, I don’t cook my Adobo the same way I cook my Adobong Puti.
Like Adobo, the Adobong Puti is a staple at my parent’s home. Both my parents are good cooks. My mom’s Adobo is to-die-for (when I worked in the Phils, my workmates ask me to exchange ulam with them whenever I had Adobo for baon), while my Dad cooks a mean Adobong Puti.
Although I never try to rival my parents cooking, I have tried to replicate their Adobo dishes to remind me of home and sometimes, just because I miss them. Not to mention that is one of the easiest Filipino dish there is.
Two nights ago, I think I succeeded in cooking Adobong Puti, one I think my parents can be proud of.What you need:
Half a kilo of Pork (I combine two kinds of Pork: pork neck and pork shoulder), cut into cubes
5 cloves of Garlic
1/2 cup Vinegar
2 tbsp Canola Oil
2 cups Water
2-3 Bay Leaves
Salt and Pepper, to taste
What you need to do:
1. Put all ingredients (except Canola oil) in a wok. Cover and let it simmer over medium heat.