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Many Filipinos consider Adobo as the national dish of the Philippines. But most adobo recipes ask for soy sauce and vinegar. But history says that traditionally Adobo was cooked with just vinegar only and that the addition of the soy sauce was brought by the Chinese when they arrived in the Philippines.
Personally, I love both versions. Since I've already featured an adobo recipe with soy sauce and vinegar (click here for the post) here, I thought it was time to share my recipe without.
It is my first time to make it with Sukang Iloko though. If you've read my last post, you probably know I bought a bottle of Sukang Iloko (click here for the post), which is a native sugarcane juice vinegar. This is fermented in the north part of the Ilocos region in the Philippines. It is brown in color and has a unique (acidic with an after touch of sweetness). It was perfect to balance the fatty pork meat.
Pork Adobong Puti | White Pork Adobo
1 kg pork cubes, preferably pork belly
5 garlic cloves, smashed
2 bay leaves
1 tablespoon whole black peppercorn
1 cup / 250ml water
1/2 cup / 125ml Sukang Iloko
1 tbsp oil
In a deep pan, heat some oil on medium-high heat.
Add the pork cubes and brown.
Stir from time to time so that the pork doesn't stick to the bottom of the pan.
When the pork has started to brown, add garlic and stir.
Continue to cook until the garlic becomes fragrant.
Next add the Sukang Iloko, water, bay leaves, and black peppercorns.
Season with salt.
At this point, do not stir. Cover and let it cook to a boil for at least 10 minutes.
When it starts boiling, lower the heat to medium and let it simmer for another 10 minutes.
After 10 minutes, stir.
Continue to simmer for at least 20 minutes, uncovered, until the sauce reduces and the pork renders its fat.
The Pork Adobong Puti is now ready and ready to be served hot with lots of white rice!
I'm not sure if I have a preference for Adobo with or without soy sauce. Both are just so delicious! How about you? Have you already tried Adobong Puti?