Adobong Puti
This is another Filipino pork belly adobo recipe, except salt is used in place of soy sauce. Instead of having the soy flavor, the salt will help accentuate the vinegar and garlic. Serve this adobong with steamed rice. Garnish with lots of fried garlic bits.What’s great about this recipe other than the flavor is the price. The pork belly costs $4/lb at my asian market. The onion was $0.50. The rice was about $0.50 worth. The fried garlic bits $1. All of the other ingredients are pretty standard to have in your pantry. My point is that you can eat high quality food for less than the price of fast food. Put in the effort to cook more at home and eat out less.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium white onion sliced
- 6 garlic cloves minced
- 1 lb pork belly cut into large cubes
- 1/2 cup vinegar
- 3/4 cup water
- 2 tsp salt
- 2 tsp black peppercorns
- 3 bay leaves
- 1 tsp sugar
Garnish
- fried garlic bits
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and garlic, sautéing for 5-6 minutes.
- Add in the pork belly. Brown on all sides for 10 minutes.
- Pour in the vinegar. Simmer for 5 minutes without stirring.
- Add in the water, bay leaves, salt, and peppercorns. Simmer for another 5 minutes.
- Cover and reduce the heat to medium low, simmering for 50 minutes. Uncover and mix in the sugar.
- Cook for another 5 minutes.
