Pork Adobo Cooked in Annatto Powder

Filipino adobo is cooked with different methods using a variety of ingredients depending on the region where the recipe came from. Every Filipino household has their own way of making this savory classic cuisine. Generally chicken or pork adobo is prepared using the base ingredients of soy sauce, vinegar, garlic, black pepper, and bay leaves. Some people use vegetables to make adobo such as adobong kangkong (water spinach) or adobong sitaw (yardlong beans). Adobo style vegetable dishes can also incorporate slices of pork if you choose to add some meat to the recipe. A simple and budget friendly choice of meat for an adobo recipe is chicken liver or gizzard.  Other provinces in the Philippines prepare the dish using coconut milk and add hot chilis for an extra kick of spice!

In this recipe, I will be using slices of pork belly cooked in annatto powder. This is a popular dish prepared by people from  the Western Visayas region, specifically people from Iloilo and Bacolod. In the Philippines, Annatto or atsuete shrub are abundantly grown in the province where I grew up. The seeds are harvested, dried and sold in small plastic bags in the market. I remember my mother using the atsuete as food coloring in one of her dishes on special occasions or she use it as a spice rub on lechon manok and lechon baboy.

The pork is seared on each side for extra texture and color. Then, simmer the pork for a period of time as all the flavorful spices and liquid condiments are immersed in the fat and meat. While it is cooking, you may think about getting the steamy rice ready on the table. I am pretty sure there will be no left overs!

 

Prep Time: 10 minutes

Cooking Time: 1 hour

Serves: 8

 

Ingredients:

• 2 ½ lbs. pork belly – cut in to 1-2 inch cubes
• 1 stalk green onion for garnish (optional)
• 1 medium sized white onion (red or yellow onion is fine) – finely chopped
• ½ tsp. Annatto powder
• 2 Bay leaves
• ½ tsp. ground black pepper
• ½ cup cane vinegar
• 1 tbsp. brown sugar
• ½ cup soy sauce
• ½ tsp. salt
• 3 small red chilis (optional)
• 1 inch ginger – minced
• 8 cloves garlic – minced
• 6 hard boiled eggs (optional)
• 1 tbsp. cooking oil
• 1 cup water

 

Instructions:

1. Heat the cooking oil in a wide frying pan and sear the meat for 2 minutes on each side.

   Note 1: Pat dry the meat for desired browning. Avoid overcrowding the pan. If necessary, cook the meat in batches.

2. Add the bay leaves, garlic, onion, ginger, chilis, annatto powder and ground black pepper. Stir until all the spices are mixed with the meat for 5 minutes.

3. In medium high heat, pour the vinegar.

    Note 2: Boil the vinegar for 5 minutes uncovered (without stirring) to get rid of the strong acid taste.

4. Add soy sauce and water and set the temperature to medium low heat with the lid on for 40 minutes or until the meat is tender.

5. Adjust the heat to medium high until the sauce thickens for 10 minutes. As the liquid reduces, the flavor of the dish becomes rich and full. You may add salt to your desire.

6. Add the hard boiled eggs (optional) and sprinkle with chopped green onions.

7. Serve hot with either steamed brown or white rice. Enjoy!