Adobong Bisaya

Published April 16, 2013. Comments



I'm not sure how many versions there are of Adobo in the Philippines but I'm postive there are as many as there are mothers. This version has no soy sauce, or "toyo", in Tagalog. Annatto seeds, or achuete seeds, are used to give color. Salt is used to give the salty taste, but I've reduced the amount of salt in my recipe. The original recipe had so much salt that I had to eat  two spoonfuls of rice so I could eat one piece! I love this version...the recipe is easy to double for a crowd and it's great for sharing on a hot summer day with some cold ones. Beers, that is. 

Adobong Bisaya


  • 2 TBS vegetable oil
  • 1 TS annatto seeds (achuete)
  • 2 to 3 pounds pork belly with rind attached
  • 2 pounds chicken wing sections
  • 1 cup distilled white vinegar
  • 2 teaspoons fine sea saltsalt
  • 1 whole head garlic finely chopped
  • 1 TBS whole peppercorn
  • 6-8 bay leaves
  • 1 ½ cup water


In a large dutch oven or pot, heat 2 tablespoons oil over medium-high heat. Add the annatto seeds and fry for about 5-10 minutes until the oil has turned an orange-red color. Remove the seeds and discard them.

Add the rest of the ingredients and bring to a boil. Reduce heat to low and cover. Let it cook for about 30 minutes, stirring occasionally, to keep the meat from sticking to the bottom of the pot. Much of the water will have evaporated and you will have some fat left. Turn your heat back up to high and fry the pieces of meat until crispy on the edges. Serve immediately with steamed rice.