Adobong Pula (Filipino Red Adobo with Annatto)

Adobong pula is a Filipino red adobo made with achuete (annatto). Like other adobo recipes, it's tangy and garlicky.

Some versions use soy sauce, but this recipe keeps it simple and soy-free. The flavor comes from vinegar and lots of garlic, similar to adobong puti.

Some people also call this adobo sa pula or simply red adobo. This is a simple, one-pot dish that doesn't need many ingredients and is easy to put together.

Notes and Substitutions

• Pork: I'm using pork belly, but pork shoulder or pork ribs also work. Look for cuts with some fat so the adobo stays juicy. You can also use chicken or a mix. Just keep the pieces similar in size so they cook evenly.
• Garlic: I use 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 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

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.
• Adobong puti: A soy-free adobo made with vinegar and garlic.
• 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.