Adobong puti (white adobo) either gets its name from the "white" vinegar it uses, or the lack of soy sauce added to what many consider as classic adobo. Adding coconut water (another "white" ingredient!) adds a sweet and fresh finish.
Take note that pork needs a longer cooking time than chicken to reach fork-tenderness. Slicing your pork into small cubes helps it cook faster. To properly ensure that both meats cook evenly, give the pork a headstart and simmer it first. Once it's halfway done, add the chicken to the pan to cook the rest of the way.
- 3 tbsp canola oil
- 500g pork belly, cut into 1 ½-inch pieces
- 500g bone-in chicken thighs
- 1 tbsp whole black peppercorns
- 8–10 garlic cloves
- 1 cup white vinegar
- 1 cup coconut water
- 4 bay leaves
- salt, to taste
Sear chicken and pork: Heat canola oil in a pot or deep pan over medium heat. Working in batches, sear pork belly until golden on both sides. Remove pork and set aside.
In the same pot, sear chicken thighs skin side down in the leftover oil and pork fat until golden. Remove chicken and set aside in a separate container from the pork.
Cook pork: Add peppercorns and cook in the pork and chicken fat for about 2–3 minutes. Return pork to the pan. Add garlic cloves, vinegar, coconut water, and bay leaves. Bring to a boil, then reduce heat to cook adobo over a simmer. Cover pan with a lid and let cook for 30 minutes.
Cook chicken: Remove lid and add browned chicken to the pan. If the adobo looks too dry at this point, add more coconut water as needed. Cover and let simmer until both the pork and chicken are tender, another 30 minutes.
Remove the lid and continue simmering until the water has reduced and the leftover liquid has thickened slightly into a sauce. Serve hot with steamed rice.