Skip to main content

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!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...