How to Make Adobong Puti or Stewed Chicken Pork in White Vinegar a Filipino Culinary Gem of Unique Elegance

Adobong Puti, or "Stewed Chicken and Pork in White Vinegar," is a captivating rendition of the classic Filipino Adobo. What sets it apart is its simplicity and the absence of soy sauce, giving it a unique and elegant character that distinguishes it from its more common soy sauce-infused counterpart.

Ingredients: Adobong Puti starts with a base of chicken and pork pieces, typically a mix of belly, shoulder, or other cuts. These meats are marinated in a mixture of white vinegar, garlic, peppercorns, and bay leaves. The lack of soy sauce highlights the clarity of white vinegar, allowing its sharp tang to take center stage.

Marination Process: The meats are marinated for at least 30 minutes, although some recipes suggest longer marination for a richer flavor profile. This step is crucial, as it allows the meats to absorb the vinegary essence and the aromatic notes of garlic and spices.

Cooking: After marination, the meat is slowly simmered to tender perfection. The gentle cooking process allows the meats to become soft and absorb the flavors of the marinade, resulting in a dish with an elegant balance of savory and tangy notes.

Versatility: Adobong Puti is renowned for its versatility. It can incorporate various ingredients, such as potatoes, hard-boiled eggs, and vegetables, enhancing the flavor complexity and providing a delightful mix of textures.

Cultural Significance: Adobong Puti carries cultural significance, particularly in regions of the Philippines. It is associated with local traditions and celebrations, making it a cherished dish at family gatherings and festive events.

Flavor Profile: The absence of soy sauce highlights the bright acidity of the white vinegar, creating a unique flavor profile that is sharp, tangy, and refreshingly elegant. The simplicity of the ingredients allows the natural flavors of the meat and the purity of the vinegar to shine through.

Serving: Adobong Puti is traditionally served with steamed rice, allowing the flavors to stand out. The combination of tender meats and the tangy, aromatic sauce makes for a delightful and satisfying meal.

Adobong Puti is more than a dish; it's a testament to the artistry of Filipino cuisine, showcasing the ability to create depth of flavor with minimal ingredients. Its elegant simplicity and distinct tanginess make it a beloved Filipino culinary gem. It's a taste of tradition and a connection to the heart of Filipino culture, where food is more than sustenance; it's an expression of heritage and a source of pride.

Adobong Puti or Stewed Chicken Pork in White Vinegar Recipe by Kulinarya

Ingredients: Serve 4 to 6

• 500g pork belly (liempo)
• 6 cloves garlic
• ½ tbsp black peppercorns
• ½ cup vinegar
• 2 bay leaves
• 500g chicken parts as preferred (leg quarter, breast, wings)
• 1 tbsp cooking oil
• 2 cups water
• 1 tbsp salt

Preparation:

• 500g pork belly(liempo)
• 6 cloves garlic
• ½ cup vinegar (cane, palm, or white)
• 2 bay leaves
• 500g chicken parts as preferred( leg quarter, breast, wings)
• 1 tbsp cooking oil
• 2 cups water
• 1 tbsp salt

Preparation:

• Slice pork belly into 1 x ½ inch slices along the rib. Leave skin on.
• Crush and peel the garlic. Crack the black peppercorns. Combine these in a mixing bowl with the vinegar and bay leaves. Add the pork and chicken to the marinade and let sit for at least 1 hour.

Cooking:

• Using a heated deep pan, pour in the cooking oil. Fry the pork pieces until brown. Set aside.
• Add the chicken pieces and fry until brown. Remove some of the rendered fat. Return the pork pieces.
• Add the water and marinade to the pan. Simmer for 20 minutes over medium heat until the chicken is cooked.
• Remove the chicken from the mixture. Set aside.
• Continue simmering until the pork is tender, or the liquid has almost evaporated.
• Return the chicken. Taste and correct seasoning. End.