Adobong Puti, No Soy Sauce Adobo

Adobong Puti, No Soy Sauce Adobo
Adobong Puti, No Soy Sauce Adobo. This is my second version of Adobong Puti using pork and chicken. The recipe ingredients are almost basically the same with my Pork and Chicken Adobo, Adobong Puti, but I tried to cut the fat out from the pork and chicken an attempt to reduce the cholesterol.


Adobong Puti

The cooking method was also tweaked to a 2 stage cooking, first the pork and chicken was braised with vinegar, salt and with the basic adobo aromatic ingredients, then for the second stage transfer the pork and chicken into a nonstick frying pan to caramelize the now almost dry adobo.

No Soy Sauce Adobo

One Pot Classic Chicken Adobo with Atsuete

Here is the recipe of my second version white adobo, Adobong Puti, No Soy Sauce Adobo.

Ingredients:

1/2 kilo skinless pork, cut into serving pieces,
3 pieces skinless chicken thighs, cut into serving pieces,
1 head garlic, peeled, crushed
1/2-2/4 cup vinegar
1 tsp. peppercorns
3-5 pieces bay leaf
salt
cooking oil

Cooking procedure:
Adobong Puti, No Soy Sauce Adobo - Cooking Procedure

Put in pork first in a sauce pan, pour in 1/2 cup of water. Add in vinegar, garlic, peppercorns, bay leaf, about 1/4 cup of cooking oil and about 1 1/2 to 2 tbsp. salt, bring to a boil and simmer at medium heat for 15 to 20 minutes add more water if required. Add in the chicken and continue to simmer for 10 to 15 minutes or until almost all the liquid has evaporated. Correct saltines if required. Now transfer the pork and chicken into a nonstick frying pan and pan fry at low to medium heat, for 3 to 5 minutes or until the meat start to turn brown, stirring occasionally to avoid burning. Serve with a lot of rice.

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