White Adobo

Recipe: White Adobo

Fact: Meal planning ain’t easy!

Call me spoiled, but I’m not the type who can eat the same food three meals straight. I know some people cook a big batch of something, then that will be lunch and dinner today, and lunch again tomorrow. That just won’t work for me. It’s a good thing that I’m the one in charge of food at home.

I really make an effort to plan our meals out at the start of the week because it makes life so much easier. I know what I need to get when I visit the supermarket, and I am able to make the most out of whatever space I have in our small refrigerator and freezer.

White Adobo
Adobo, but not the usual.

Because I like variety in my meals, I make sure that I have small portions of food ready in the fridge in case my plan for lunch and dinner doesn’t work out. Like today. Adobo saved me again today. I was going to cook something new but I wasn’t able to thaw the meat in time. So leftover adobo it was.

I like adobo because it doesn’t spoil easily, and it actually gets better the longer it stays in the fridge. It’s great for last minute lunchbox packing, too, on mornings when I don’t wake up early enough to cook.

I already shared my chicken adobo recipe before, which has quickly become a family favorite. Last night, I decided to change things up a bit with a version that doesn’t call for soy sauce based on an Adobong Puti recipe by Nancy Reyes-Lumen that I found in The Adobo Book.

White Adobo
Adobo, but not the usual.
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  1. 500g pork adobo cut
  2. 250g pork cubes
  3. 1 cup white vinegar
  4. 2.5 cups water
  5. 3 tsp rock salt
  6. 1 tbsp whole peppercorns
  7. 1 head of garlic, split into cloves and crushed with the skin on
  8. 4 bay leaves
  9. 4 tsp brown sugar
  1. Place all ingredients in a pot and bring to a boil, then lower the heat and continue to simmer, covered.
  2. Cook until pork is tender, about 45 minutes to an hour, and the smell of the vinegar has mellowed.
  1. Best served the next day. Have extra rice ready!
Adapted from Adobong Puti na Pata by Nancy Reyes-Lumen
At Home With MrsC http://www.mrspcuyugan.com/

It was interesting. It tasted like regular adobo but not quite. I like the simplicity of this version, and I think that it’s a nice change to the soy sauce-flavored kind without veering too far away from the adobo that we know and love.

We’ve had this twice now, and it does taste better the following day like the recipe promises. Give the dish a try and tell me what you think!

About MrsC | Patricia Cuyugan

I am a happy mom and housewife. Outside of this, I'm also a writer, a crocheter, and a self-taught home cook. I'm part of a book club, and I enjoy binge-watching my favorite TV shows. I'm super entertaining on Instagram, Twitter and Snapchat! Follow me: MrsPCuyugan.

30 thoughts on “Recipe: White Adobo

  1. I enjoy cooking adobo in different ways. =) We cook white adobo at home too (a recipe passed on by my mother). Similar ingredients minus the sugar.

  2. My mom makes this version of adobo, along with my titas, I guess it’s somehow a BulaceΓ±o type of recipe? But I agree that it’s yummy! My mom would fry the pork a little bit crispy on the outside pa, and that’s we like it πŸ™‚

  3. Adobo is my waterloo when it comes to cooking. Others may say that its easy to cook but I just can’t seem to cook a decent adobo … or maybe because there are so many versions of adobo that my palate is getting confused. Cheers to your white adobo, looks yummy πŸ™‚

  4. We have always been curious to try different variations of adobo, but somehow, we always end up with the traditional recipe! Your recipe looks really yummy, so we’ll try our best to copy it! πŸ˜€

  5. I don’t like eating the same viand again and again also. What I do is cook(boil until tender) meat in broth in big batches then ration them into small containers before popping them in the freezer. Then I just thaw them out and cook them with whatever veggies and sauce the kids want. Cuts cooking time and gives us a variety of viand every week.
    Oh, and, the white adobo is best for making crispy adobo flakes. The flakes won’t look as dark as when you use the regular adobo. πŸ˜‰

  6. We’re the same! I don’t like “ulit” viands haha! πŸ™‚
    Thanks for sharing this recipe, Patricia. It’s time to cut on soy sauce. I went to a restaurant here in the south and they serve Adobong Puti but that one’s different. It literally has white creamy sauce.. This one is very simple to prepare and worth trying!

  7. This is so unusual and yummy at the same time! I never thought you can create a white adobo!!! <3 I'll keep the recipe for future purposes. Thanks for sharing!

  8. Never heard of a white adobo but it would be nice to try. You’re right, Adobo is the easiest to cook and it doesn’t get spoiled easily. We eat adobo once a week and it can be tiring already. Haha. Giving a twist to the regular dish would be exciting.

  9. A cook who knows what to prepare for his needs and ingredients in cooking. As a father and a good cook for that matter, you know what your stomach wants and also of your family members. Keep it up.

  10. i’m not the type to eat the same meal for three straight times too. πŸ™‚ nancy reyes-lumen’s recipes are great to follow since she’s really made a career out of cooking – point in case the white adobo recipe you just shared. πŸ™‚

  11. Sa ref ko puro white adobo makikita mo (though I don’t call it that way haha).. may baboy and may chicken.. usually in small batches. That white adobo recipe you shared (minus the brown sugar) is prereq to some pinoy dishes.. caldereta, binagoongan, adobong may gata, afritada and chicken curry πŸ™‚

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