Ingredients

  • Serves 4-6 people
  • 1 whole chicken cut into parts

  • 1 slab of pork belly

  • 1 whole garlic 

  • 250 ml white vinegar

  • 1.5 tbsp of salt

  • 1 handful of whole black peppercorn

White Adobo
Recipe Courtesy of
Matthias Rhoads

White Adobo

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The most famous dish from the Philippines must be the adobo, but this Adobong Puti is different from other variations of the classic adobo as it is cooked without soy sauce. While it is a surprisingly simple change, it comes as a bigger surprise to me to find out how different, yet equally, if not more, delicious the results can be. Juicy on this inside, the tender chicken has a crispy texture due to the meat being twice cooked! Be sure to prepare enough chicken for the whole family for Noche Buena, cause one bite will only leave you wanting more and more.
  • Easy
  • 5 min
  • 40 min
  • 15 min
  • 3 steps
  • 6 Ingredients
  • Easy
  • 3 steps
  • 6 Ingredients
  • 5 min
  • 40 min
  • 15 min

Instructions

  1. Prep and preliminary cooking

    • Slice pork belly into large chunks sizes, smash all cloves of garlic flat, part all chicken if not already done.
    • Combine all meat, vinegar, salt, and peppercorn into one large pan and bring to a boil, simmer for 20 minutes.
    Prep and preliminary cooking


  2. Marination (optional)

    • Let all rest in bowl for 15 minutes to overnight in the refrigerator with all contents, including vinegar.


  3. Pan fry

    • Strain vinegar from contents and remove smashed garlic and peppercorn. Without any oil necessary, heat a pan on medium to high heat and place all meat skin down, fry until skin is brown and fat renders into the pan. Brown all sides of meat, chicken should take 20 minutes in total to have the right texture.
    • Once all meat is browned, crispy and cooked through, remove from pan and rest on plate with paper towel, and use rendered fat to fry all remaining garlic and peppercorn until brown and crispy.

    Pork belly shrinks a lot with the amount of cooking we put it through, so definitely make your chunks bigger than bite-sized before cooking. Try to blister all sides of the chicken parts on the exposed skin to make sure it’s crunchy all the way around! Don’t be shy with your garlic and munch through entire flattened and fried cloves to your enjoyment; match it with some meat! Makes a great sharp taste, with the acidity of vinegar and spiciness of the garlic.

     

    Pan fry


Plate and Serve!

Plate all on serving plate, top it off with the garlic and peppercorn to enjoy!

Plate and Serve!
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    Ingredients
    • Serves 4-6 people
    • 1 whole chicken cut into parts

    • 1 slab of pork belly

    • 1 whole garlic 

    • 250 ml white vinegar

    • 1.5 tbsp of salt

    • 1 handful of whole black peppercorn

    Nutrition
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