Adobong Puti or White Adobo is my go to dish when I want something quick and easy. It is slightly the same as the regular soy sauced adobo, but omitting the
salt loaded soy sauce. The dish is fairly easy to make, and just like the soy sauced adobo, it lasts for days too (as long as its refrigerated). As always when making Adobo, I prefer to marinate the meat for at least an hour before cooking. This is just one on my list of Pinoy Adobo versions, more to come in my next posts.
1/2 kilo pork belly or kasim
1/2 cup cane vinegar
1 tbsp olive oil
3 tbsps. fish sauce (patis)
white onions, chopped
1 star anise
2 bay leaf (laurel)
2 tbsp. white sugar
1/ tsp white pepper
1 tsp. salt
1/2 cup water
Pre mix all first ingredients and add the meat .
Marinate meat for an hour before bringing to a constant boil.
In medium heat, allow the meat to fully absorb the marinate as it cooks.
Continue to simmer until all liquid has evaporated. Adjust taste to your preference and it's done.
Top with white onion rings. Serve with steamed rice.
I paired this adobo with a side dish of Roasted Eggplant Salad. I did not use any bagoong or shrimp paste, just salt, vinegar, white pepper, and finely chopped tomatoes and onions.
A balanced meal after a hard day's work.Thank God for all the blessings!