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
- 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