1. In a pot, place pork intestines, water, soy, vinegar, laurel, sugar, peppercorn and garlic and boil. Cook until pork is done. 2. Melt butter in a small pan and add a little adobo broth for basting.

White adobo gets its name from the "white" (i.e., clear) vinegar it uses -- the appearance of the dish is actually brown, due to the frying. Purists insist that "white adobo" is the classic version, ...