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Pork Adobo sa Istiwitis (Achuete)

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 delicious

 It still basically follows the same recipe but just minimizes the use of the soy sauce. It is the flavor combination of the achuete oil , garlic and vinegar that makes this adobo version stand out.



Here's a recipe for Pork Adobo with Achuete. 

Ingredients
  • 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
  1. 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
  2. Separate pork cubes from the marinade. In a pan, sauté the garlic then add the pork. Stir-fry until brown. 
  3. Add the marinade and stew in low heat until the sauce thickens. Adjust flavor if needed.
  4. Drizzle with more annatto oil. 



There's also a White Adobo recipe wherein no soy sauce is used in the recipe. In all these recipes, you can tweak the ingredients and measurements to make it your own. Just make some tast adjustments along the way. Enjoy!

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