Adobo Recipe – Batangas Pork Adobo

 This adobo dish was taught to me by a former officemate who hails from Batangas.  What makes this pork adobo dish different is the addition of achuete (annatto seeds) that colors it orange.  The achuete is quick fried in oil to extract the color instead of the usual way of soaking the seeds in water to extract the juice.  This gives it not only a nice color but added distinct flavour that makes this pork adobo recipe so delicious.


1 kg pork kasim or pigue, cubed
½ cup vinegar
1 whole garlic, peeled and mashed
1 onion, diced
1 laurel leaf
1 tsp peppercorns
½ cup achuete (annatto seeds)
5 tbsp cooking oil


1.  Heat cooking oil in pan.  Add in the achuete seeds and quick fry for about 10 seconds or until the oil turns orange.  Remove achuete seeds. 
2. Turn down the heat to medium and sauté garlic and onions until fragrant.  Take care not to burn the garlic and onions.  
3. Add in the pork, vinegar, laurel and peppercorns and boil uncovered.  Turn down heat to low, cover the pan and simmer until pork is fork tender.  You may add in a little water at a time if sauce dries out.  
4. When pork is done turn up heat.  At this point the sauce should have been fully evaporated.  Continue to cook the adobo, mixing continuously, until the pork has rendered off its fat.  Serve hot with rice.

No comments:

Post a Comment