Using minimal ingredients that allow the natural flavors of the pork and garlic to shine
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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January 4, 2026
Adobong Puti—literally meaning "white adobo"—is considered by many food historians and culinary purists to be the most traditional and earliest form of Filipino adobo. Unlike the more widely known version we all know and love, made with soy sauce, adobong puti uses only vinegar, salt, garlic, and peppercorns, staying true to pre-colonial preservation techniques. Before the arrival of Chinese traders (who introduced soy sauce) and Spanish colonizers (who named the dish “adobo”), indigenous Filipinos were already stewing meats in vinegar and salt to prolong shelf life in the tropical climate. This version is my Tita Pam's recipe and highlights the dish’s original sour and savory essence, and balanced with a hint of sweetness using minimal ingredients that allow the natural flavors of the pork and garlic to shine.
One thing Tita Pam was adamant about was the parboiling of the pork. She explained it was important to boil the pork in seasonings for 10-15 minutes to help reduce any impurities and enhance the flavor of the meat. Make sure to pat dry before browning, add she also stressed that you shouldn't be afraid to really brown the meat well. The sauce can be reduced to your preferred consistency.
Parboil the Pork Belly: In a pot, combine pork belly (1 ½ lb), whole unpeeled and separated garlic cloves (1 bulb), peppercorns (1), vinegar (1 tsp), and enough water to cover the meat. Bring to a boil and simmer for 10–15 minutes to remove impurities. Drain, rinse the pork, and pat dry.
In a large pot or deep pan, heat neutral oil (3 tsp) over medium heat. Add 1 tsp of the minced garlic and sauté gently to infuse the oil. Add the pork belly and brown thoroughly on all sides—don’t rush this step; a deep browning adds flavor. Once browned, spoon out and reserve any excess oil.
Add the remaining chopped garlic (1 head), bay leaves (4–5), remaining peppercorns (1 tsp), salt (1 tsp), chicken bouillon powder (1 tsp), and water. Stir to combine. Pour in the remaining vinegar (½ cup) without stirring. Cover the pot and let it cook for 30 minutes over medium-low heat.
While the pork is cooking, sauté extra minced garlic (1 head) in the reserved pork fat until golden and crispy. Set aside for garnish.
After 30 minutes, add sugar (½–1 Tbsp) and stir. Uncover the pot and continue simmering to reduce the sauce until it reaches your preferred consistency. I like it reduced by more than half, with a little bit of sauce.
Transfer the pork and sauce to a serving dish. Top with the crispy garlic and serve hot with steamed rice.
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