A pork adobo without the typical soy sauce, but with a delicious sour and salted flavor.
By Raymund Macaalay
Adobo is a dish made out of four important ingredients namely the meat (pork or chicken), soy sauce, vinegar and loads of garlic, without one of them it cannot be called an adobo apart from one exception, this adobo sa puti. Basically adobo sa puti is a similar dish sans soy sauce, I am not sure about its origins but my wild guess is that this was created by someone who planned to make adobo and found out there was no soy sauce, instead of buying one to save money he used salt as a replacement.
The result is really quite the same as the flavour notes of an adobo dish is very sour and very salty which the replacement can also achieve.
- 800g (1.7 pounds) Pork belly, cubed
- 3 medium potatoes (Agria) quartered
- 1 whole garlic, minced
- ½ cup Filipino Style cane vinegar
- 1 tbsp sugar
- 1 tbsp salt
- bay leaves
- whole pepper corns
- Season pork belly with salt then set it aside.
- Deep fry potatoes until golden brown. Remove from pan then set aside.
- In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add pork belly and fry until browning occurs.
- Add ½ cup water, ½ cup vinegar, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes.
- Drain any remaining liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
- Pour the drained liquid back in the pan together with the deep fried potatoes. Add more vinegar and water if it dries up.
- Simmer for additional 5 minutes, season with salt if needed then serve.