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Visayan-Inspired Pork Adobo
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Ingredients

  • 1 kg pork leg or pork belly
  • 2 heads garlic
  • 1 medium onion
  • 1 thumb-sized piece ginger
  • 2 medium red bell peppers
  • 2 Tbsp annatto seeds or atsuete seeds
  • 1 Tbsp whole black peppercorns
  • 3 dried bay leaves
  • 1½ tsp chili flakes
  • 4 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp sugar
  • 3 Tbsp coconut vinegar
  • 500 ml water
  • 2 Tbsp cooking oil
  • 1 stalk green onions, for topping
  • 1 pork broth cube, 10 g (optional)

How to Make It

  1. Slice the pork into bite-sized pieces, then set aside.
  2. Finely mince most of the garlic, leaving 4 to 5 cloves lightly crushed with the skin on.
  3. Divide the minced garlic into two portions, one for the adobo and one for the crispy garlic topping.
  4. Slice the onion, bell peppers, and ginger, then set aside.
  5. To make the crispy garlic, combine the reserved minced garlic and enough cooking oil in a small pot.
  6. Start over low to medium heat and fry until lightly golden, then strain immediately and set aside.
  7. Heat the cooking oil in a large pot over medium heat.
  8. Add the minced garlic, crushed garlic, onion, and ginger, then sauté until fragrant and softened.
  9. Add the pork and cook until lightly browned.
  10. Add the pork broth cube, water, soy sauce, oyster sauce, peppercorns, bay leaves, and chili flakes.
  11. Mix well, cover, and bring to a boil.
  12. Place the annatto seeds in a fine mesh sieve and dip them into the boiling liquid until the sauce develops a reddish color.
  13. Stir in the sugar, cover, and simmer for 20 to 30 minutes.
  14. Pour in the coconut vinegar and let it simmer undisturbed for a few minutes.
  15. Mix well, then simmer uncovered for another 20 to 30 minutes, or until the pork is tender and the sauce has reduced.
  16. Add the sliced bell peppers and cook for another 2 to 3 minutes.
  17. Taste and adjust the seasoning as needed.
  18. Transfer to a serving dish and top with crispy garlic and sliced green onions.
  19. Serve with hot rice and enjoy!
Kubo Tips
  • Start the crispy garlic in cold oil so it cooks evenly and does not cause the oil to bubble over.
  • Strain the garlic as soon as it turns lightly golden because it will continue to darken from residual heat. Save the garlic oil and use it for sautéing other dishes.
  • To reduce the need for extra oil, cook the pork first and use the rendered fat to sauté the aromatics.
  • Let the coconut vinegar simmer briefly before stirring to mellow its sharp flavor.
  • Add the bell peppers near the end so they keep some freshness and texture.
  • Adobo often tastes even better the next day after the flavors have had more time to develop.
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