Sinigang or adobo? Why not both? Here’s how to make Sinigang na Adobong Puti
Sinigang or adobo? If you’re a hardcore lover of these Filipino dishes, it can get really difficult to pick between the two. So, one afternoon in his kitchen, a Pinoy foodie pondered a brilliant question: Why not both?
Introducing Sinigang na Adobong Puti—a “dry toasted adobong puti soaked in a nice sinigang soup base with veggies,” as food enthusiast Rock Dauden put it. This special dish is now making the rounds online, with various Filipino netizens giving heart and wow reactions to the post, and tagging their friends in the comment section.
As someone who prefers sinigang over adobo but also really likes the latter, I had to reach out to the amateur cook for the recipe. His kindness left me more than delighted—aside from sharing a step-by-step guide with me, he also offered to send me some to try.
It was spectacular. I thought the sinigang soup was going to compromise the taste of adobong puti, but I was wrong. The base tasted like the usual sinigang we know and love, but once I bit into the meat, the sour goodness of the adobo itself was there. It tasted new but also familiar to the palate, which made it such an incredible experience. The taste of these local favorites are the stars of this dish—and I would, without a doubt, love to enjoy it again.
Curious as to how you can make it? Here’s the recipe for Sinigang na Adobong Puti, as provided by Dauden.
You will need:
- 1 kilo liempo
- 1 whole garlic
- 1 cup vinegar
- ½ tsp salt
- ½ tsp pepper
- 9 cups water
- 1 large packet sinigang mix
- sliced vegetables (tomatoes, onions, okra, eggplant, sitaw, siling haba, and kangkong)
Phase One: Adobong Puti
Slice liempo into cubes, put in a pan with vinegar, water, salt, pepper and garlic leave to boil until the liquid dries up and brown the meat in its own oil. Do not use soy sauce as it will darken the soup later on.
Phase Two: The Soup Base
Set aside the dried adobo and using the same pot, boil 8 cups of water. Once boiling, add sliced vegetables namely, tomatoes, onions, okra, eggplant, sitaw, siling haba, kangkong then finally, add one large packet of sinigang mix dissolved in one cup water. Simmer for 5 minutes then add adobo chunks, simmer for 5 more minutes. Adjust with salt and pepper to taste. Serve hot with lots of steaming white rice. Enjoy!
Photographs by Rock Dauden