Adobong Puti (White Adobo)
INGREDIENTS:
  • 2 lbs. chicken or pork (or a combination of two), sliced into adobo chops 
  • 1 cup vinegar 
  • 1 tbsp. salt 
  • 2 cups water 
  • 1 head small garlic, chopped 
  • 1 thumb-sized ginger, julienned (optional) 
  • 1 tsp. black peppercorns, coarsely chopped 
  • 3 pcs. dahon ng laurel (bay leaves) 
  • cooking oil

PROCEDURE:
  1. Heat a small amount of cooking oil in a saucepan. Sauté the garlic and ginger (if using chicken) for 2 to 3 minutes. 
  2. Add the meat (chicken, pork or both) and cook until the color lightens, tossing occasionally. 
  3. Add the vinegar and pour in the water, just enough to cover the meat. Add peppercorns and bay leaves. Bring to a boil and then set to simmer until the meat is tender, about 15 minutes if using chicken and 20 minutes if using pork. 
  4. Remove the meat and set aside the sauce. 
  5. Heat oil in a separate frying pan. Sear the meat for 3 to 5 minutes or until light brown. Do it in batches so as not to overcrowd the pan. 
  6. Return the meat in the sauce and bring back to simmer. Continue cooking until the sauce is reduced and rendering fat. 
  7. Remove from heat and serve along with hot steamed rice. Enjoy!

**Number of Servings: 6 to 8

TIPS FROM ENZ:
  • This can be kept in a sealed container and frozen for several months. Divide into tiny portions, thaw and re-heat on stovetop before serving.