Adobong pula, or red adobo, is a version of adobo made with achuete (annatto), which gives it its red color.
It's garlicky and tangy like other adobo dishes, but this one is soy-free and keeps the flavors simple.
Some versions use soy sauce, but this one relies on vinegar and garlic for flavor, similar to adobong puti.
It's a simple one-pot dish that doesn't need many ingredients and is easy to put together.
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Ingredients You'll Need
Notes and Substitutions
- Pork: I used pork belly, but pork shoulder or pork ribs also work. Look for cuts with some fat so the adobo stays juicy. Just keep the pieces similar in size so they cook evenly.
- Garlic: I used one whole head. This adobo is garlicky, so add more if you like extra garlic.
- Atsuete (annatto): Annatto powder is the easiest. If using atsuete seeds, heat them gently in oil on low until the color comes out, then strain and use the red oil.
- Vinegar: Filipino vinegars like cane or coconut vinegar work best. White or rice vinegar is fine - just taste and adjust.
- Fish sauce (patis): This adds more flavor and a bit of umami. If you don't have it, just use a little more salt.
How to Make Adobo sa Pula (Step-by-Step)
Step 1: Season and sear the pork
Season 3 pounds pork belly with salt and pepper.
Heat a heavy pot (or large skillet with high sides) over medium-high heat. Add the pork and let it cook until it gets some color.
Transfer to a plate and set aside. If the pork doesn't release much fat, add a little neutral oil to help it brown.
Don't skip this step - browning adds a lot of flavor.
Step 2: Sauté garlic and peppercorns
If there's too much oil left in the pot, wipe some out.
Sauté 1 head garlic (smashed) until it smells good. Add in about 1 teaspoon peppercorns (whole or cracked) and cook another 30 seconds.
Step 3: Add pork and simmer
Add the pork back to the pot, then pour in:
- ¾ cup vinegar
- 1 cup water (more as needed)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (or to taste)
- 3 bay leaves
- 1 tablespoon annatto powder
Give everything a good mix, then bring it to a boil.
Cover and lower the heat. Simmer until the pork is tender, about 30-40 minutes. Add more water if needed.
Step 4: Reduce the sauce and taste
Let the sauce cook down until it thickens and coats the pork. Add chilies if you like a little heat.
Taste and adjust with more salt, sugar, or vinegar if needed. Then, turn off the heat.
Step 5: Serve
Serve your adobong pula hot with steamed rice. Spoon some of the sauce over the pork.
Storage
Let your adobong pula cool, then transfer to an airtight container.
- Fridge: Keeps well for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
To reheat, warm gently on the stove or in the microwave. Add a splash of water if the sauce looks too thick.
Cooking Tips
- Brown the pork well at the start - this adds a lot of flavor.
- If there's too much oil after searing, wipe some out before adding the garlic.
- Annatto is just for color - add more or less depending on how red you like it.
- For a drier adobo, uncover and keep cooking until most of the sauce is gone.
Recipe FAQs
Adobong pula is a version of Filipino adobo that gets its red color from achuete (annatto). It's cooked the same way as other adobo recipes, but the sauce turns reddish.
Annatto is mainly for color. It gives the sauce its red look but doesn't add much flavor. You can add more or less depending on how red you want it.
Yes. Heat oil, add annatto seeds, and warm gently until the oil turns red. Strain out the seeds and use the colored oil.
Some recipes add a little soy sauce, others don't. This version skips soy sauce and keeps it closer to adobong puti, just with annatto for color.
More Adobo Recipes
- Pork adobo: The classic version with soy sauce, vinegar, garlic, and bay leaves.
- Chicken adobo: Chicken simmered in a tangy, garlicky sauce.
- Adobo sa gata: Adobo cooked with coconut milk.
- Adobong kangkong: A quick vegetable adobo made with water spinach.
- Adobo flakes: Shredded adobo cooked down until crispy.
- Adobo sa asin: A soy-free adobo seasoned with salt instead of soy sauce.
Other Pork Recipes You May Like
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📖 Recipe
Adobong Pula (Red Adobo with Annatto)
Equipment
- Heavy-bottomed pot (or large pan with high sides)
Ingredients
- 3 pounds pork belly cut into chunks
- 1 head garlic add more if you like
- 1 teaspoon black peppercorns (whole or cracked)
- ¾ cup vinegar
- 1 cup water more as needed
- 1 tablespoon fish sauce or to taste
- 1 tablespoon sugar or to taste
- 3 bay leaves
- 1 tablespoon annatto powder
- Chilies optional
- Salt and pepper to taste
- Neutral oil
Instructions
- Season pork with salt and pepper. Sear over medium-high heat until browned on both sides. Transfer to a plate.
- Sauté garlic until fragrant, then add peppercorns and cook 30 seconds.
- Add the pork, vinegar, water, fish sauce, sugar, bay leaves, and annatto powder. Mix and bring to a boil.
- Cover and lower heat. Simmer until pork is tender, about 30-40 minutes. Add more water if needed.
- Add chilies if using. Taste and adjust seasoning. Serve hot with steamed rice.
Video
Notes
- Pork: Pork belly works best, but pork shoulder or ribs also work. Choose cuts with some fat so it stays juicy. Keep pieces similar in size.
- Garlic: This recipe uses a whole head. Add more if you like it extra garlicky.
- Annatto: Annatto powder is easiest. If using seeds, heat in oil to release color and strain.
- Vinegar: Cane or coconut vinegar is best. White or rice vinegar works - just taste and adjust.
- Fish sauce: Adds depth and umami. If you don't have it, use a little more salt.
- Fridge: up to 4 days
- Freezer: up to 2 months
- Brown the pork well - it adds a lot of flavor.
- Annatto is just for color - adjust depending on how red you like it.
- For drier adobo, keep cooking uncovered until most of the sauce is gone.
Mark says
Ive never tried but definitely will. Thanks for the recipe. This loka really good. Im salivating lol
Nora Reyes says
Thank you so much!