Adobong Pula (Red Adobo)
Adobong Pula (Red Adobo)
Ingredients
- 2 pounds pork belly, cut into 1 1/2-inch cubes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 garlic, cloves, chopped
- 1 onion, medium, chopped
- 2 tablespoons cooking oil
- 1/2 cup vinegar
- 3 bay leaves
- 2 tablespoons fish sauce
- 1 cup water
- 1 teaspoon peppercorns
- 2 tablespoons annatto oil
- 1 teaspoon granulated sugar
Instructions
- 1
In a large bowl, season the cubed pork belly generously with salt and black pepper. Toss to ensure all pieces are coated.
⏱️ 5 min
- 2
Marinate the seasoned pork belly for 30 minutes at room temperature.
⏱️ 30 min
- 3
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min
- 4
Add the marinated pork belly to the hot pot in a single layer. Sear the pork belly on all sides until golden brown. You may need to do this in batches to avoid overcrowding the pot.
⏱️ 10 min
- 5
Once the pork is seared, add the chopped garlic and chopped onion to the pot. Sauté with the pork until the garlic is fragrant and the onion is softened, about 3-5 minutes.
⏱️ 5 min
- 6
Pour in the vinegar. IMPORTANT: Do not stir immediately. Allow the vinegar to simmer undisturbed for about 1 minute.
⏱️ 1 min
- 7
Add the bay leaves, fish sauce, water, peppercorns, and annatto oil to the pot. Stir all ingredients together to combine.
⏱️ 2 min
- 8
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the pork is tender.
⏱️ 30 min
- 9
Uncover the pot and stir in the granulated sugar. Continue to simmer, uncovered, for another 5-10 minutes, allowing the sauce to slightly reduce and thicken, and the flavors to meld.
⏱️ 10 min
- 10
Taste and adjust seasoning if necessary. Remove bay leaves before serving.
⏱️ 1 min
- 11
Serve the Adobong Pula hot, preferably with steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
Adobong Pula (Red Adobo)
- 2 pounds pork belly, cut into 1 1/2-inch cubes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 garlic, cloves, chopped
- 1 onion, medium, chopped
- 2 tablespoons cooking oil
- 1/2 cup vinegar
- 3 bay leaves
- 2 tablespoons fish sauce
- 1 cup water
- 1 teaspoon peppercorns
- 2 tablespoons annatto oil
- 1 teaspoon granulated sugar
Instructions
- 1
In a large bowl, season the cubed pork belly generously with salt and black pepper. Toss to ensure all pieces are coated.
⏱️ 5 min - 2
Marinate the seasoned pork belly for 30 minutes at room temperature.
⏱️ 30 min - 3
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min - 4
Add the marinated pork belly to the hot pot in a single layer. Sear the pork belly on all sides until golden brown. You may need to do this in batches to avoid overcrowding the pot.
⏱️ 10 min - 5
Once the pork is seared, add the chopped garlic and chopped onion to the pot. Sauté with the pork until the garlic is fragrant and the onion is softened, about 3-5 minutes.
⏱️ 5 min - 6
Pour in the vinegar. IMPORTANT: Do not stir immediately. Allow the vinegar to simmer undisturbed for about 1 minute.
⏱️ 1 min - 7
Add the bay leaves, fish sauce, water, peppercorns, and annatto oil to the pot. Stir all ingredients together to combine.
⏱️ 2 min - 8
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the pork is tender.
⏱️ 30 min - 9
Uncover the pot and stir in the granulated sugar. Continue to simmer, uncovered, for another 5-10 minutes, allowing the sauce to slightly reduce and thicken, and the flavors to meld.
⏱️ 10 min - 10
Taste and adjust seasoning if necessary. Remove bay leaves before serving.
⏱️ 1 min - 11
Serve the Adobong Pula hot, preferably with steamed white rice.