The name white adobo denotes the lighter color of this dish as compared to the traditional adobo with soy sauce. This is likely the original incarnation of adobo since vinegar was easier to obtain than soy sauce in pre-Hispanic times.
Cooking pork in this manner helps to preserve it for later use. In some Filipino regional cooking traditions, pork is precooked in vinegar after butchering, again as way to preserve it. This was important during the time before refrigeration was readily available.
The resulting pork from this recipe will have a shelf life of at least a week. Make sure that the meat is completely covered in lard before storing.
Preparation time: 20 minutes
Cooking time: 1.5 hours
Good for: 3 – 4 people
Wash pork well then slice into 2cm square cubes. Let excess water drain.
Put pork and the rest of the ingredients into a thick pot. Crock pots, slow cookers or clay pots are recommended.
Cook for 1.5 ours or until pork reaches desired tenderness.
You can toast the pork in a separate pan to produce adobo flakes.
There should be a lot of very flavorful oil rendered from the pork. This can be used for making fried rice.