"White" Adobo nga Baboy

While the most popular Ilonggo recipe for Adobo has istiwitis or achuete / annatto, sometime experimenting on other region's adobo recipes an open up our taste. So what is "white" adobo?

It is basically the usual adobo recipe minus one major ingredient - soy sauce or toyo. I like it especially when the garlic mixes with the oil and vinegar concoction - a burst of flavorful aroma that you could almost taste.

Here's a simple recipe for Pork Liempo White Adobo

Ingredients

1 kilo Pork liempo with fat

1 cup vinegar (adjust)

3 pcs dried Bay leaves

1 large head garlic, crushed

Black peppercorns, crushed (adjust)

1/2 Tbsp Salt (adjust)

1 Tbsp Sugar (adjust)

Water, optional (adjust)

How to make Pork Liempo Pork Adobo

Wash then cut pork liempo into 2x2 inches cube or smaller like 1.5 x 1.5 inches.

Mix all the ingredients then "massage" the mixture to the pork cubes.

Arrange pork cubes - fatty part down, in a pan then pour the mixture.

Bring to a boil then lower heat then simmer for 30 minutes or until pork is tender to your preference.

Make taste adjustments (from time to time) by adding more of the seasonings.

When done, transfer to a serving or storing container (meat adobo dishes tastes more delicious after a few days - agree? )

Enjoy with hot rice.

Yes, it's done without soy sauce. The pork and vinegar (with pork fat) naturally brown themselves self but not as dark when using soy sauce.

The measurements here are just guides since I cooked this white adobo without measuring. I used more than 1 cup of vinegar since I love the resulting (unhealthy, yes) sauce vinegar mixed with the natural pork fat with garlic. Water listed on the ingredients can be used to tone down the sourness of the vinegar but in this particular recipe I didn't use it, instead I added more vinegar. My piece of advice is to taste what you are cooking and adjust the flavor to suit your own. Extra rice, please!

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