WATCH: How to Make Adobo sa Atsuete
This adobo version is peppery, garlicky, and has an earthy flavor from the atsuete!
This adobo version is peppery, garlicky, and has an earthy flavor from the atsuete! Frying the meat in¬†atsuete¬†oil not only gives it a nice orange hue, it also gives the meat an extra layer of flavor.¬†
Prep time 5 minutes
Cooking time2 hours
3/4 cup soy sauce
1/4 cup white vinegar
3 tablespoons brown sugar
2 tablespoons peppercorns, use whole peppercorns
1/8 cup garlic, chopped
2 bay leaves
400 grams pork, belly part (liempo), cut into 2-inch pieces
400 grams chicken, wings, legs, and thigh parts
1/4 cup atsuete oil (annatto oil)
1/4 cup garlic, cloves
Make the marinade: Mix together all ingredients.
Marinate pork and chicken, covered, in the refrigerator for at least 4 hours.
Remove meat from refrigerator 10 minutes before cooking. Heat atsuete oil in a pot over medium-high heat. Sear chicken and pork in batches.
Add garlic, marinade, and enough water to cover meat. Bring to a boil. Reduce heat and simmer for 1 hour or until pork is fork-tender.
Taste then adjust seasoning with salt and pepper. Remove bay leaves. Transfer to a platter.