There are as many recipes for adobo as there are Philippine islands. My two favorite recipes are the white adobo and the adobo cooked in coconut milk.
Food memories at my dorm in UP consisted of adobo that mom cooked for us. See in the dorm, we were not allowed to cook our meals. Mom’s adobo did not contain any soy sauce and I often wondered how she cooked it. I never got to ask my mom because she died while I was a teenager who was not yet eager to cook. I saw a recipe once in a newspaper column and the writer called it the white adobo or Adobong Puti because it does not contain soy sauce. This type of adobo is light brown due to the browning during the cooking process. It is a bit sour too. I forgot to clip out the newspaper article where the recipe contained. Fortunately, Sam read a comment I left in MarketMan’s blog. Here, she shares her Adobong Puti recipe which I have innovated and cooked but forgot to take pics.
Try it and let me know…
2 kilos pork (with some fatty parts, like butt, or belly)
8- 10 cloves garlic
1 tsp coarsely cracked pepper
2 pcs bay leaves
1 1/2 cups sukang puti (coco when available)
1/2 cup water
1 1/2 tablespoon sea salt