- 1 kg pork kasim or pigue, cubed
- ½ cup vinegar
- 1 whole garlic, peeled and mashed
- 1 onion, diced
- 1 laurel leaf
- 1 tsp peppercorns
- ½ cup achuete (annatto seeds)
- 5 tbsp cooking oil
- Heat cooking oil in pan. Add in the achuete seeds and quick fry for about 10 seconds or until the oil turns orange. Remove achuete seeds.
- Turn down the heat to medium and sauté garlic and onions until fragrant. Take care not to burn the garlic and onions.
- Add in the pork, vinegar, laurel and peppercorns and boil uncovered. Turn down heat to low, cover the pan and simmer until pork is fork tender. You may add in a little water at a time if sauce dries out.
- When pork is done turn up heat. At this point the sauce should have been fully evaporated. Continue to cook the adobo, mixing continuously, until the pork has rendered off its fat. Serve hot with rice.
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