Adobo Bisaya is a regional variation of the popular Filipino dish, Adobo. It is characterized by its use of bahalina (coconut red wine) and atsuete (annatto) in the marinade, giving it a distinct reddish-orange color and a slightly sweet and tangy flavor. The pork is usually deep-fried until crispy before being simmered in the sauce until tender.
Here is a recipe for Adobo Bisaya:
Ingredients:
- 1 kg pork belly, cut into cubes
- 1/2 cup bahalina (coconut red wine)
- 1 tablespoon atsuete (annatto) powder
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cloves garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 cup water
- Oil for frying
Instructions:
- In a large bowl, combine the bahalina, atsuete, soy sauce, vinegar, salt, pepper, and garlic. Add the pork cubes and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight.
- Heat oil in a large skillet over medium heat. Fry the pork cubes in batches until golden brown and crispy. Drain on paper towels.
- Remove excess oil from the skillet. Add the onion and bay leaves and cook until softened, about 5 minutes.
- Pour in the marinade and bring to a boil. Reduce heat to low, cover, and simmer for 30-45 minutes, or until the pork is tender.
- Add water if needed to prevent the sauce from drying out completely.
- Serve hot with steamed rice and a dipping sauce of soy sauce, vinegar, and chili peppers.
Tips:
- For a spicier adobo, add more chili peppers to the marinade or dipping sauce.
- You can also add other vegetables to the adobo, such as potatoes, carrots, or green beans.
- Adobo Bisaya is even more delicious the next day. Leftovers can be reheated in a pan or microwave.
I hope you enjoy this recipe!