Let me share a heartwarming secret from my kitchen: Adobo sa Asin, a beautiful twist on our beloved national dish.
While I’ve made countless pots of traditional adobo over the years (it was actually the first dish I learned to cook), discovering this “white adobo” during a trip to Bicol changed everything.
Instead of the familiar dark soy sauce-based version we all grew up with, this recipe relies on pure rock salt and plenty of garlic, letting the natural flavors of the pork belly shine through.
The way the meat gets slightly toasted, with those crispy edges and that sinful sauce from the rendered fat, it’s absolutely divine with steaming white rice. It’s simpler, but somehow even more special.
Why You’ll Love This Recipe
- Authentically Filipino: A pre-colonial cooking method that showcases our culinary heritage
- Simple Ingredients: Uses basic pantry staples found in every Filipino kitchen
- Better with Time: Flavors develop and improve over days
- Practical: Traditional preservation method means it keeps well
- Versatile: Perfect for multiple meals – from rice bowls to breakfast fried rice
Adobo sa Asin (Adobong Puti)
Equipment
- Kawali (Traditional Filipino wok) or deep frying pan For even heat distribution and proper meat browning
- Sharp knife & cutting board (Kutsilyo at sangkalan) For cutting meat into uniform pieces
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
- Heavy-bottomed pot (optional) If cooking larger quantities
- Measuring cups & spoons (Panukat) For precise ingredient portions
Ingredients
- 1 kilo pork belly liempo, cut into 1-inch cubes
- 4 whole garlic heads ulo ng bawang, minced
- 2-3 tablespoons rock salt timmappi/asin
- ¼ cup white vinegar suka
- 1 cup water tubig
- 1 tablespoon whole black peppercorns paminta
- 2-3 bay leaves dahon ng laurel
Instructions
- First, wash your pork belly (linisin ang liempo) thoroughly and pat dry with paper towels. Cut the meat into uniform 1-inch cubes (hiwain ng parisukat, isang pulgada). Peel and mince four whole heads of garlic (dikdikin ang bawang).
- Place the cubed pork in a heavy-bottomed pan or kawali with just enough water to cover the meat. Bring to a boil over medium-high heat. Let the water evaporate completely, about 15-20 minutes. Do not stir too often – allow the meat to release its natural oils (mantika).
- Once the water has evaporated, continue cooking the pork in its rendered fat (tinapa) until all sides are golden brown and slightly crispy (hanggang maging golden brown). This step takes about 10-15 minutes. Remove the browned meat and set aside.
- In the same pan with the rendered fat, sauté the minced garlic until fragrant and lightly golden (igisa ang bawang hanggang mabango). Add one cup of water and a small amount of rock salt.
- Return the browned pork to the pan. Add the vinegar (suka) but DO NOT STIR (huwag hahaluin) – let it boil for 2 minutes to cook off the raw vinegar taste (hanggang mawalang ang lansa). Add the peppercorns (paminta) and bay leaves (dahon ng laurel).
- Lower the heat and simmer until the liquid reduces significantly and the meat is fork-tender (hanggang lumambot), about 20-25 minutes. Season with additional rock salt to taste. The sauce should be slightly thick from the rendered fat and reduced liquid.
- For extra crispiness (kung gusto ng mas malutong), you can continue cooking until the meat starts to fry in its own fat again. Taste and adjust seasoning if needed – the dish should be pleasantly salty with a subtle tang from the vinegar.
- Let the adobo rest for at least 10 minutes before serving. Like traditional adobo, this tastes even better the next day (mas masarap kinabukasan) when the flavors have fully developed.
Tips from Lola’s Kitchen
- Never stir vinegar immediately after adding it – let it boil first to remove the raw taste (hindi hinahalo ang suka pagkalagay)
- Use rock salt instead of iodized salt for better flavor development
- The meat should be room temperature before cooking for even browning
- Don’t rush the browning process – this develops the flavor
- Save the rendered pork fat (tinapa) for future cooking
Nutrition
Traditional Serving Suggestions
- Steaming white rice (kanin)
- Garnish with fried garlic bits (sinangag na bawang)
- Side of fresh tomatoes and onion ensalada
- Pickled papaya (atchara) for contrast
- Serve with patis (fish sauce) on the side
Troubleshooting
- Too Salty
- Add a splash of vinegar
- Include quartered potatoes to absorb excess salt
- Too Dry
- Add small amounts of water
- Lower heat during final cooking
- Meat Too Tough
- Cook longer on lower heat
- Add small amounts of water as needed
Ingredient Alternatives
- Pork Belly → Chicken thighs (adjust cooking time)
- Rock Salt → Sea salt (reduce amount by 25%)
- White Vinegar → Apple cider vinegar or coconut vinegar
- Fresh Garlic → Garlic powder (2 tbsp)
Storage & Reheating
- Storage:
- Refrigerator: 5-7 days in airtight container
- Freezer: Up to 3 months
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
- Best reheated in a pan to re-crisp the meat
Variations
- Spicy Version
- Add whole siling labuyo (bird’s eye chilies)
- Include chili garlic sauce
- Crispy Version
- Double fry meat pieces after cooking
- Temperature: 200°C/400°F until crispy
- Mixed Meat Version
- Combine pork and chicken pieces
- Adjust cooking times accordingly
Frequently Asked Questions
Q: Can I make this ahead for a party? A: Yes, it actually tastes better the next day. Reheat properly before serving.
Q: Why is my adobo not browning well? A: Ensure meat is dry before browning and don’t overcrowd the pan.
Q: How do I know when it’s done? A: Meat should be tender and sauce should be reduced to a glaze.
Q: Can I use lean meat? A: Not recommended as fat adds flavor and prevents dryness.
Q: How spicy is this dish? A: Traditional version is not spicy, but you can add chilies to taste.
The Story Behind Adobo sa Asin
Adobo sa Asin, also known as Adobong Puti or White Adobo, represents the true essence of pre-colonial Filipino cooking, predating the soy sauce-based adobo that most people know today. This ancestral version of our national dish showcases the ingenious preservation methods our forebears developed, using just salt, vinegar, and garlic to keep meat edible in our tropical climate long before refrigeration existed.
Unlike the more familiar dark adobo, this salt-based version originated in regions where Chinese traders hadn’t yet introduced soy sauce to local cooking. The technique was particularly prevalent in areas like Bicol and certain parts of the Visayas, where communities relied on locally produced sea salt and palm vinegar for food preservation. The method is brilliantly simple: meat is slowly simmered in vinegar and salt until the liquid reduces, creating an environment inhospitable to bacteria while concentrating the natural flavors of the pork.
What makes Adobo sa Asin truly special is how it highlights the pure, unadulterated taste of the main ingredients. The absence of soy sauce allows the natural flavors of the pork belly to shine through, while the rock salt creates a more delicate, clean-tasting sauce. The slow cooking process causes the pork fat to render completely, resulting in meat that’s tender inside with slightly crispy edges, all swimming in a rich, naturally flavorful sauce that’s perfect for drizzling over hot rice.
Today, this traditional version of adobo is experiencing a revival as Filipinos rediscover their culinary heritage. Modern Filipino chefs are celebrating this pre-colonial preparation method, recognizing it as a testament to our ancestors’ culinary wisdom. Whether you’re a food historian exploring Filipino cooking techniques or simply someone who loves discovering authentic recipes, Adobo sa Asin offers a taste of our archipelago’s rich culinary history in its purest form.
The beauty of this dish lies not just in its historical significance but in its practicality. Like traditional adobo, it actually tastes better the next day as the flavors continue to develop, making it an ideal make-ahead dish for busy families or anyone who appreciates meal prep. This preservation quality, combined with its incredible taste, explains why adobo in all its forms has endured as the unofficial national dish of the Philippines.
