English Patis
This is just what we need, another way to cook adobo. =)
If you're Ilokano, like my mother, you will use LOTS of Sukang Iloco (Sugarcane Vinegar)! Naimas naman!
Hi,
This is my first visit to your food blog, just wanted to comment on this entry as I love adobo! Is this also known as Adobong Puti? I've always preferred that to the more commonly known Adobo.
Will be stopping by again soon, and often, thanks for sharing your culinary experiences with us, and for putting Filipino food out there!
Mel
Toni & Dexie: Interesting, indeed! 
Exactly as it's cooked in Batangas. My Dad would have loved you!!! And so would a few more dugong Batanggueno and puntong ala eh! Now you'll have to have "bulanglang" with it para "magkaulam" as they say it in Batangas. Regards - SONIA
aaaahhhhhhhhhhh. my most favorite filipino food of all. thanks for making me drool, once again
Oh sorry, that was 'Anonymous' me in the last comment. *sheepish grin*
Xtine: Me, too, I can't stop eating it. 
Joey: Go ahead and try cooking adobo. It's so easy to do. Just dump all the ingredients in a pot then simmer away.
Stel: Oooh yes, with garlic fried rice! That would be a good marriage.
Karen: Hay nakahinga na ako - absuelto naman pala. Hehehe! 
Yikes! Hahahaha! Believe it or not Celia, you saved my day. Was telling a friend the old-style of cooking adobo - no soy sauce and she asked me to post it online (e meat yan, will take me forever).
Even Kapampangans cook it this way, especially those in the remote areas. The oldies pronounce it as 'arobu'. If it's not as well done, it's sangkutsa - pre-cooked base for afritada (if chicken) and other recipes.
Hmmm... ok lang to, an old-new version, I'll waive the ban for the meantime, hehehe!
Interesting!!!
oooohhh, am swooning celiaK! this would be so great with fried garlic rice i think. heehee double the fat quota for me...
That looks so yummy! Would you believe I have never cooked adobo in my life?! I am dying to try and to come up with my own favorite variation...one thing's for sure, it will be all pork, heehee I have a very high yearly quota for pork, especially the fatty kind This looks great!
Tita Celia,
You are right! That’s the Ilokano way of cooking adobo it reminds me of my grandpa’s cooking! I still use that kind of method by using salt, bay leaf, water, peppercorn and lots and lots of garlic and vinegar. I cooked it dry as in no sauce or anything just a little bit dripping from the pork fat, which is really good then favorite dipping is bagoong with kamatis and slice onions-yummy! It looks not appetizing but once you grab one piece-gee, you can’t stop eating! I can’t resist looking and drooling with your Blonde Adobo!
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