One of the many variations of a Pinoy staple dish, Pork Adobo, is using achuete (annatto) to give a distinct flavour, color and aroma making it more visually appealing and of course more delicious. It still basically follows the same recipe but just minimizes the use of the soy sauce.
Here's a recipe for Pork Adobo with Achuete.
- 1 and 1/2 kilo pork cubes
- 3/4 cup vinegar
- Annatto Oil (annatto seeds cooked in oil and drained OR a mixture of achuete powder, water and oil)
- 5 big cloves garlic, minced
- 2 pcs. laurel (bay leaf)
- 1 tsp peppercorn
- 1 teaspoon Salt
How to make Pork Adobo in Achuete
- Marinate the pork (cut into serving pieces) in vinegar, achuete mix , garlic, laurel leaves, pepper corn and salt . Set aside for at least an hour
- Separate pork cubes from the marinade. In a pan, sauté the garlic then add the pork. Stir-fry until brown.
- Add the marinade and stew in low heat until the sauce thickens. Adjust flavor if needed.
- Drizzle with more annatto oil.