Pork Adobo with Atsuete
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Adobong Pula

This Ilonggo version of Adobo is red because of Annatto (Atsuete) Oil. Add some ginger in this recipe if you want a bolder stew in your adobo.
Prep Time20 mins
Cook Time50 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobo with Atsuete, Adobong Baboy Ilonggo Style, Adobong Pula
Servings: 6
Author: Cel Moya


  • 800 g pork
  • 200 g pork liver
  • annatto oil fry annatto seeds until color stains the oil. Do not burn the seeds to avoid the oil from becoming bitter.
  • 1 head garlic crushed include peel
  • 1/4 c white vinegar
  • 2 tsps rock salt
  • 1 cup water
  • 2 pcs. dried bay leaves
  • 1 tbsp whole black pepper


  • Saute crushed garlic peel included in annatto oil
  • Before the garlic turns brown, add pork and liver
  • Allow the pork to cook for a bit.
  • Add salt and water, simmer
  • Next, white vinegar, do not mix until the stew simmers again
  • Add the bay leaves and whole black pepper
  • Simmer in low heat until pork is tender