Learn how to cook delicious adobo sa asin just by following this simple recipe.
Adobo sa asin, also known as Adobong Puti, is garlicky, pleasantly salty, and very easy to prepare. It’s slightly toasted to make each bite extremely satisfying. The sauce from the rendered pork fat is sinful but it’s really good with white rice.
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| Adobo sa asin |
How To Cook Adobo Sa Asin (Adobong Puti)
A dish as old as time
Adobo, more than a dish that whets the appetite, is also good at fuelling
intense discussions when it comes to conversations about a dish that would
better represent the Philippines.
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| Cooking adobo sa asin |
Foodies and historians alike have had numerous debates as to whether it’s
adobo or sinigang that should be the national dish of the Philippines.
Honestly, though, any of the two would work because both dishes have been
loved by the inhabitants of the islands long before the Philippines even
existed.
An article by the food website “Pepper” said that the only Spanish influence in adobo is the name itself. Beyond the name, adobo is a very Filipino dish.
In fact, adobo is more of a cooking method used to preserve meats, seafood,
and even vegetables.
Food is simmered in vinegar and salt in a clay pot over a low fire until most of the liquid has evaporated. Because this method makes food not conducive to bacterial growth, it will last for days, hence, making adobo a practical way to prepare food for ancient Filipinos.
When the natives had contact with Chinese merchants, the natives were
introduced to soy sauce, which they began to use for their adobo instead of salt, and eventually brought life to the version of adobo that we all
know today.
On a personal note, I love preparing adobo. It’s one of the very first dishes that I learned to cook at home. I cooked it the traditional way, which meant it had vinegar, soy sauce, peppercorns, garlic, and bay leaves.
However, during our trip to Misibis Bay in 2014, Khris and I got to try adobo sa asin and we quickly fell in love with it. I
wanted to duplicate it at home but I did not come close to Misibis Bay’s version of it. Nevertheless, the adobo sa asin that I cook is still a favorite at home and we cook it whenever we crave delicious food.
How to cook adobo sa asin
What’s good about adobo is that it is a non-complicated dish. Depending on your personal version of it, you can just put everything in a pot and leave it to cook. As for my adobo sa asin, I like to brown and slightly toast the meat before adding the seasonings.
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| Serving suggestion |
Prepare the following ingredients
- Five strips of pork belly (that’s about a kilo)
- Four cloves of garlic
- Rock salt
- One-fourth cup of vinegar
- Peppercorns
- Two pieces of bay leaves
- Water
For the kitchen equipment, you will use a frying pan and a spatula.
I like to use pork belly or liempo because it’s packed with flavor. It has the right amount of fat that will render it into a beautiful and rich sauce. Start by preparing five strips of pork belly. Wash it with clean water and cut it into small pieces or about one-inch cubes.
I also like loads of garlic in adobo. So, I use four cloves of garlic that I
chop finely. Of course, depending on your personal taste, you can adjust the amount of garlic that you want to put in your adobo.
For seasoning, I use rock salt. There’s something about rock salt that flavors food really well with just a small amount. It also tastes pleasantly salty,
almost mild, and not sharp. That’s just my observation; you are free to use any type of salt that suits your fancy.
You can add whole peppercorns and bay leaves but these are completely optional. I know some people who do not use bay leaves in their adobo
Lastly, prepare about one-fourth cup of vinegar. You can use any type of
vinegar but at home, we use the Datu Puti brand.
Start by boiling the pork belly in the water. The water should just be enough to submerge the meat. Do this until all the water has evaporated.
Continue to cook the meat until it is brown. You will notice that I did not put cooking oil in the list of ingredients because you will be left with pork fat at the bottom of the pan, which you can use to brown the meat. Of course,
feel free to use cooking oil if you want to.
When the meat has browned you can remove it from the pan and then set it aside. Cook the garlic in the oil until it has a slightly golden brown color.
Add about a cup of water and a little salt. You can season to taste later on
when the water has evaporated.
Add the vinegar, meat, peppercorns, and bay leaves. Stir slightly just to coat the meat with the vinegar mixture. Cover the pan and simmer until all the liquid has evaporated. At this point, I just make sure that there is no “raw”
vinegar scent. You can add more salt to adjust the flavor of your adobo sa asin.
You can further toast the meat if you want to. For a spicy version, I add a spoonful of Papi's Chili Garlic sauce.
Print and file this recipe
Rated 4.3/5 based on 9 customer review(s).
Adobo Sa Asin
Author: Ivan Jose
Author: Ivan Jose
Preparation Time:
Cooking time:
Servings: 4
Calories per serving: 201
Easy and delicious adobo sa asin.
Ingredients:
- 5 strips of pork belly (or around 1 kilo)
- 4 cloves of garlic, minced
- Rock salt
- 1/4 cup of vinegar
- 1 cup of water
Instructions:
- Clean the pork belly and cut it into cubes.
- Boil the pork belly in water until all liquids have evaporated. Brown the meat in the oil that will be rendered.
- Set the meat aside once it has browned, then fry the garlic in the same oil until it turns slightly brown.
- Add water, peppercorns, bay leaves, pork belly, and vinegar into the frying pan. Simmer slowly until the liquid has significantly reduced to a sauce.
- Season with salt to taste. Serve hot. RATE THIS RECIPE
Epilogue
Adobo sa asin is extremely satisfying. The crunchy meat and pork skin are delightful to eat, it’s hard not to have it with rice. What’s good about Adobo is that it tastes even better as the days pass.
You can reheat it or use it for fried rice during breakfast. You can even
bottle it and use it for your giveaways during Christmas or special
occasions.
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Do you also like to cook adobo? What’s your version of it? Share it in the comments section below.
Also read: Angrydobo: We Got Caught Up in the Hype
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My first time to hear this dish. Looking forward to try it ,easy to prepare but seems delicious and mouth watering
ReplyDeleteThis is a kind of awesome adobo version. Yes honestly this version is popular in our place here in bikol.
ReplyDeleteThis version of adobo we call it as "adobong natural". We always cook adobong natural if the town fiesta came. Theres a lot of pork meat during fiesta thats why we have yo cook the another menu which is adobong natural because it last longer than the other food menu.
Ngayon ko lang po narinig yang adobo sa asin and mukang masarap po ito mahilig din po ako sa adobo Lalo na kapag may salu-salo ay hinding hindi mawawala po ito dahil sabaw palang ulam na and thanks for sharing po how to cook this π₯°π
ReplyDeleteMay natutunan nnaman ako π₯° Pinaka favorite ko pa naman na ulam is Adobo. Kahit Araw arawin kopa talaga hinding hndi talaga ako mag sasawa. thankyou po sa pag share kung paano po mag luto nito. Try po namin itong Ingredients na ito. π
ReplyDeleteWow.. must try this .. salamat sa paRecipe Dad... Mukhang masarap dim po talaga to..
ReplyDeleteLooks and sounds amazing! I'll certainly have to give it a go.
ReplyDeleteMukhang masarap tlaga itong adobo! I am just wondering if the taste will affect if I use chicken legs instead of pork? This recipe is worth trying!!!:)
ReplyDeleteoooh, adobo sa asin pala ang tawag dito. a fellow stage mom taught me this, but she didn't tell me na pork belly pala dapat, haha. I use whatever pork we have here. Mukhang masarap yan ha.
ReplyDeleteA twist to our favorite adobo!! I've never had this version before. I must try it! Hahaha
ReplyDeleteFirst time to hear this Adobo sa asin, ang natikman ko pa lang na other variant ng adobo eh yung adobong puti hehe. Interesting to, suggest ko to next time sa bahay!
ReplyDeleteBakit parang adobong puti siya? hahaha! Either way, masarap ang adobooooo! Especially if maraming marami ang garlic...I do wonder if you have tried doing paksiw na pata pero vinegar yung gamit? :)
ReplyDeleteSeeing this post, namiss ko ang pumasok sa office at kumain ng luch dun... dahil first time ko makatikim ng Adobong Asin na niluto ng chef naming sa galley. At nagustuhan ko naman siya!
ReplyDeletei havent tried this style of cooking adobo. fave ko any basta magarlic!!! chaka adobo sa gata! yay! will tell dada to try this out!
ReplyDeleteI love your version since i like the meat to be slightly toasted as well. And i agree, adobe tastes even better after days have passed! π I wish I knew how to cook adobe, Lol. Thanks for this recipe!
ReplyDeleteIt’s the same. Haha. Yung adobong puti kasi mas generic yata na name since some people like to use patis for it instead of salt.
ReplyDeleteMas masarap kasi pag liempo but any part will do. π
ReplyDeleteIt’s the same, pero yung adobong puti yata mas generic na tawag since some people like to use patis for it instead of salt. Hindi ko pa na-try, pero narinig ko na. Parang paksiw na bangus sya but you use pork leg. Interesting din sya. ππΌ
ReplyDeleteI think chicken legs work fine, too. Pwede siguro i-brown ng konti para lang may color. π
ReplyDeleteThank you so much. You should try it. :)
ReplyDeleteWahh super thank you for this recipe! I havr always been curious with this adobo sa asin. Would try to replicate this recipe kase ang dali lang.
ReplyDeleteSobrang nakakagutom! I will try this style of adobo, for sure magugustuhan rin nila daddy kasi they are adobo lovers. Plus, it's so easy follow! :)
ReplyDeleteYay nagutom ako bigla! I will definitely whatsapp this to my hubby so he could cook it for us :)
ReplyDeleteMeron palang adobo sa asin! I will try this at home :) Thank you for sharing the recipe!
ReplyDeleteThis is how my lola does her adobo too!! Lots of garlic and extra cups of rice please!!
ReplyDeleteFirst time ko lang po nalaman tong adobo sa asin. Usually kasi typical adobo o adobo sa suka lang niluluto sa min. Try nga namin to minsan π
ReplyDeleteMasarap po sya. Try nyo din, iba sya sa typical adobo.
ReplyDeleteYes, this is really good. The salty, garlicky, and fatty flavors go well with rice.
ReplyDeleteYup! Ito’ng adobo sa asin ang favorite namin na version.
ReplyDeleteYup, definitely easy to make.
ReplyDeleteYup. I’m sure kaya mo pa lagyan ng twist yan. π
ReplyDeleteDefinitely worth trying. ππΌ
ReplyDeleteWow, for sure masarap yung adobo sa asin ni chef. π
ReplyDeleteKayang kaya mo lutuin. π
ReplyDeleteThank you. Hope you enjoy it. :)
ReplyDeleteWelcome. Hope you get to try it. :)
ReplyDelete