21 responses

  1. James
    July 1, 2008

    Sounds delicious. Think I’ll have to make it soon.

    Although, seriously … saving it for a year? Invite friends and eat it that night! :)

    Reply

  2. Ria Jose
    July 3, 2008

    I think I read somewhere that the original adobo recipes didn’t contain any soy sauce. Try adding some atsuete for flavor. Sarap din. :)

    Reply

    • fidel
      September 15, 2010

      masmasarap kapag nakablender ang union at hahaluan ng spicy at pamentang durog… try mo…

      Reply

  3. [eatingclub] vancouver || js
    July 6, 2008

    White adobo. . .wow, seems on par with an albino crow for me. It’s intriguing for sure. Will definitely try this white adobo recipe soon.

    Reply

  4. Foodelity
    July 14, 2008

    WOW. I’ll soon have to try this as I’m just living alone here. I usually buy those in fast food chain. All instant. Since, I have a food blog, I guess it’s time to start cooking my own way.

    Reply

  5. ~A.N.G.I.E~
    August 21, 2008

    MY OLDEST SON HAS SO MANY FOOD ALLERGIES…PASIT & SOY SAUCE TOO! AND AS YOU KNOW, MOST FILIPINO DISHES INCLUDE AT LEAST ONE OF THESE SAUCES! YUMMMY FOR US! NO GOOD FOR HIM!

    SO I AM VERY THANKFUL FOR FINDING THIS ADOBONG PUTI RECIPE!!!

    I AM GOING TO COOK THIS UP TOMORROW…AND FOR SURE…MY SON WILL EAT IT UP!!!!!!!!!!!!

    Reply

  6. coi
    October 14, 2008

    Another version of this adobo dish is adding just a tablespoon of soy sauce as to let it brown a little. Also, after cooking you can use the oil to make fried rice. It really tastes good. Sometimes my mom also uses chicken with the pork to make the chicken-pork adobo. It still tastes so good.

    Reply

  7. rachel
    October 19, 2008

    have been looking for this recipe for ages. but i do remember that one of the other ingredients not mentioned here is dried bay leaf (one or 2 leaves).

    this is a dish that my mom used to prepare for school lunches and field trips..

    thanks!!!

    Reply

  8. rachel
    October 19, 2008

    oops sorry!!! i messed up on reading and saw the bay leaf!! =)

    Reply

  9. odie
    October 27, 2008

    adobong ilocano at home doesn’t contain soy sauce.

    Reply

  10. michaela r.molina
    January 7, 2011

    i will try this recipe,adobong puti.sa name pa lang yummy na sya!luto ako nito maya.

    Reply

  11. johnny
    March 18, 2011

    I love cooking! Yeh, I do agreed keep for several months in the refrigerator. freezing is best. this is what Im doing since dalawa na lang kami ng asawa ko sa bahay. No worry kung ano ang next ulam basta naka freeze lang lahat. Big savings sa time, fuel at pagod. When you want it, initin lang sa mahinang apoy o di kaya sa microwave oven.

    Reply

  12. liz
    April 11, 2011

    it’s interesting to really check the history of adobo.

    the name came from Mexico but thr filipino adobo is so far f rom the Mexican version–as it’s known more as a ‘rub’ for grilling.

    Meanwhile, your recipe or your mother’s actually came from Indonesia. They marinate mainly for chicken( or pork) in that mixture then again.. they fry or grill it.

    Reply

  13. Caye patanao
    May 7, 2011

    can i use calamansi juice instead of vinegar ??

    Reply

  14. totie j.
    October 9, 2011

    we just had white adobo awhile ago & its super yummy…..thanks for sharing your recipe.

    Reply

  15. SHAI
    November 24, 2011

    hmm… our instructor assign us to cook the specialty in region 4 and we choose this recipe… so we will try to cook this on saturday… :)

    Reply

  16. Adeler
    December 8, 2011

    @Caye patanao, if you use calamansi… it will taste a bit different because the taste will resemble a steak!

    Reply

  17. Timmy G.V.
    June 8, 2012

    Can I use pork tongue/ dila ng baboy instead of pork meat?

    Reply

  18. Pamela Rain
    March 28, 2013

    Variation is using patis instead of sea salt, good too!

    Reply

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