A Different Kind of Adobo: Adobong Puti sa Halaan

9 months ago

adobong puti sa halaan

Before cooking this different kind of adobo, find the freshest clams in the wet market. Then, have it properly cleaned. Put the clams in a bowl with water and let the clams ‘spit out’ the excess sand. Don’t throw away the clam broth either because that’s where the sauce will get it flavor.



Makes 6-8 servings


1 kilo Pork liempo, cut into cubes (adobo cut)

2 Calamansi, squeezed

¾ Tbsp Rock salt

½ Tbsp Black peppercorns, crushed

5 cloves Garlic, pounded with the peel

½ kilo Clams, rinsed thoroughly

3 cups Water

¼ – ⅓ cup Cooking oil

¼ cup Datu Puti vinegar

1 Bay leaf

½ tsp Rock salt

½ tsp Whole black peppercorns

3 Finger chilies (siling pangsigang)

2 Tbsps Fried chopped garlic, for topping


  1. In a bowl, marinate the pork liempo with calamansi juice, rock salt, crushed peppercorns, and garlic. Leave to marinate for 15-20 minutes.
  2. In a pot, cook fresh clams in water by boiling for 3-4 minutes until shells open. Turn off heat and reserve clam broth and shells.
  3. Heat cooking oil in a frying pan over medium heat. Pan-fry the marinated pork cubes until lightly golden on all sides but avoid browning the meat. Remove garlic from the marinade.
  4. Transfer the meat to a medium pot. Add Datu Puti vinegar, clam broth, bay leaf, rock salt, black peppercorns, and garlic from the marinade. Bring mixture to a boil and then simmer for at least an hour.
  5. When pork is fork tender, add the clams and finger chilies. Simmer for another 3-4 minutes. Taste and correct seasoning. Sprinkle with fried garlic before serving.

Recipe by Nina Daza-Puyat

Photographed by Ron Mendoza of Studio 100


Cook this dish with other great seafood plates:

Greek Salad with Grilled Squid

Pan-Fried Salmon with Pea Purée and Lemon Broth

Baked Soy Ginger Fish

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