Adobo sa Atsuete (Red Adobo) Recipe

How do you make classic adobo better? By adding more garlic, of course!

This chicken and pork adobo is loaded with garlic. Frying the meat in atsuete oil not only gives it a nice orange hue, it imparts a subtle earthy flavor, too.


Adobo sa Atsuete (Red Adobo) Recipe

Lhas Alvarez
How do you make classic adobo better? By adding more garlic, of course!
Prep Time 5 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 5 minutes
Course Main Dishes
Cuisine Filipino
Servings 5


  • 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 leaf
  • 400 Grams pork belly part (liempo), cut into 2-inch pieces
  • 400 Grams Chicken wings, legs, and thigh parts
  • 1/4 Cup Achuete Oil (annatto oil)
  • 1/4 Cup Garlic cloves
  • Salt
  • Pepper
  • garlic chips to garnish
  • parsley sprigs chopped, to garnish


  • 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.
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