Step-by-Step Instructions

1. 1.Prepare Annatto Oil

   Heat 1/4 cup of cooking oil in a pan over medium heat. Add 2 tablespoons of annatto seeds and sauté until the oil turns reddish-orange. Strain the annatto seeds from the oil and set aside the annatto oil.

2. 2.Sauté Aromatics

   Pour the annatto oil back into the pan. Add 1 whole bulb of lightly pounded garlic (with thin skins) and sauté until the garlic turns golden yellow. Add 1 large sliced white onion and continue to sauté until softened and fragrant.

3. 3.Brown Pork Belly

   Add 1 kg of pork belly (liempo), cut into 2-inch cubes, to the pan. Stir well to coat the pork with the annatto oil and aromatics. Cook until the pork is no longer pink and starts to brown.

4. 4.Add Spices

   Add 3-4 pieces of laurel/bay leaves and 1 tablespoon of whole black peppercorns to the pork. Stir to combine the spices with the pork.

5. 5.Add Liquids

   Pour in 1/2 cup of red cane vinegar and 1/4 cup of soy sauce. Add water as needed to cover the pork and help with tenderizing.

6. 6.Braise until Tender

   Cover the pan and braise the pork belly over low heat until it is very tender, the adobo sauce has thickened, and the pork fat has rendered into the adobo sauce. This process may take approximately 45-60 minutes.

7. 7.Serve

   Once the pork is tender and the sauce is rich and thick, your Pulang Adobo is ready to be served hot with steamed rice.