Friday, September 30, 2011

Red Adobo

I have been used to cook the typical pork adobo for quite a while now but last week, I decided to somehow be adventurous and do something different with the adobo.

I tell you, this is one dish you can never go wrong preparing for there is no universal taste and method of cooking it.  Some like it sweet, some salty, some sour.  Others prefer it with sauce, others none. See my point?  Adobo is a very versatile dish and there are hundreds even thousands versions of it.  You just have to pick your favorite *wink* 

As I was browsing on the hundreds of Adobo recipes in The Adobo Book by Nancy Reyes-Lumen for over 30 minutes looking for a recipe (and still can't decide), I realized one thing - why not I make my own version?  If these people from all walks of life can have their own version, why can't I? And as I have said, you can never go wrong with adobo.  

According to the book, all the regional versions of adobo has all of these ingredients present : garlic, peppercorns, bay leaf and vinegar. So I guess, if you use all of the above mentioned ingredients at the same time, the dish is called Adobo... but don't take my word for it, it's just my analysis *wink*

So here is an addition to the countless recipes of adobo out there.  Hope you try this sometime and let me know what you think, okay?


400 gms pork belly, cut into cubes
3 gloves garlic, crushed
1/4 cup dark soy sauce (I used Kikoman)
1/2 tsp rock salt
1/4 tsp ground black pepper
1 Tbsp brown sugar
1/8 cup red wine vinegar
2 Tbsp annato seeds 
3 Tbsp cooking oil
1 small red onion, chopped
2 cups water
1/4 tsp black peppercorns
2 dried bay leaves

Marinade pork with garlic, soy sauce, salt, ground pepper, sugar and red wine vinegar.  Set aside for at least 30 minutes.

In a sauteing pan, heat 2 Tbsp oil and fry annato seeds over medium heat for about 2 minutes.  Collect oil and set aside.  This will give the adobo its reddish color :')

Remove pork from the marinate.  Transfer remaining marinate in a casserole, add water, bay leaf and peppercorns.  Bring to a simmer.

Using a paper towel, pat dry each pork piece and braise each side on a griller or frying pan.  Once slightly brown, transfer it to the simmering liquid.

In the same pan (where you braised the pork) fry onions until transparent.  Deglaze pan using few tablespoons of the simmering adobo.  Transfer onion (with the liquid) to the rest of the adobo.  Add two tablespoons annato seed oil.

Cover casserole and simmer, not boil, for an hour or until pork is very tender.

Since adobo is tastier after a day it was cooked, keep in a container and eat it the next day or if can't wait, go ahead and dig in!

I'm also sharing this post with the lovely foodies from:  Food Friday, Food Trip Friday, Weekday Potluck and Delish Saturday


  1. with that dish, I just couldn't stop myself - i'd dig in! together with a platter of rice! lol.
    i haven never tried using annato seeds before...i will try your technique to color the dishes! i wonder if it will be as effective if water is used? just a silly thought. lol

    thanks so much for sharing your original recipe over at Food Friday, Dudut!
    have a great weekend ahead! :)

  2. oopppps, forgot to add:
    love the shots!!! :)

  3. @maiylah - according to my mom, it will have a different taste coz if you fry it, you'll cook the seeds as well and it will give its flavor, with water, you'll just get the color with a different 'raw' taste

    thanks for liking the photos, coming from a photographer like you, I am humbly honored :)

    @day - thank you, love! mana lang ako sa'yo, LOL!

  4. however it turns out, sweet, sour, or salty...I bet it's delicious!!!!

    Want some more treats today? Then, stop by my A CRESCENT CITY CONNECTION

    Hope your Friday has treated you well.

  5. I sooo love that second to the last picture!

  6. Great adobo recipe! :) Yummy!
    and ganda ng photos!

  7. @Anni - thanks for dropping by my site and thanks for the weet comments :)

    @Jenn - thank you so much! :) your appreciation of the photos means a lot :)

    @Pinoy Kitchenette : thanks for the sweet comments and for appreciating the photos :)

  8. This looks delicious, dudut! I will be trying out this Adobo recipe soon!

  9. is it really red? anyway adobo is still adobo, i like! visiting from FTF!

  10. @Barb - thanks for the visit! yeah, try it soon then tell me what you think, okay?

    @yuuki - it's kinda, sorta red :) thanks for dropping by :)

    @kim - adobo really brings you home :) thanks for visiting!

    @jay - thanks for visiting! let me know what happened when you cook it, okay? :)

  11. Wow, you make adobo sound sooo yummy! (Sorry I started hating adobo when our last maid cooked it everyday, no kidding!) I think I want to try the dudut version :)

  12. I agree! Adobo have so many versions,depends on how many people know how to cook it. :D

  13. I have tasted adobo once when but have not tried making it. I would love to try your recipe. This looks so delicious!

  14. Interesting way of cooking adobo, I know adobo is already good, you just made even better.

  15. This is super duper delish, Dudut! Thanks for sharing! I must try this one. Will be great with lots of rice and a side of veggies steamed.


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