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Adobong Pula in a bowl
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Adobong Pula (Red Adobo with Annatto)

Soy-free adobo with pork belly, garlic, vinegar, and annatto.
Course Main Dish
Cuisine Filipino
Diet Gluten Free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 899kcal
Author Nora Rey
Cost $12-$16

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.
 
Storage
Let cool, then transfer to an airtight container.
  • Fridge: up to 4 days
  • Freezer: up to 2 months
Reheat gently on the stove or microwave. Add a splash of water if the sauce gets too thick.
 
Cooking Tips
  • 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.
 

Nutrition

Calories: 899kcal | Carbohydrates: 3g | Protein: 16g | Fat: 90g | Saturated Fat: 33g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 42g | Cholesterol: 122mg | Sodium: 306mg | Potassium: 343mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg