The very first dish that I have learned to cook.
There are many varieties & ways of cooking adobo. Everytime I cook adobo, regardless if its chicken, pork or a combination of both, I always put achuete. Aside from the nice color it brings, there's a distinct taste of slightly sweet & peppery.
Adobong Binakbakan is the families favorite.
There are many varieties & ways of cooking adobo. Everytime I cook adobo, regardless if its chicken, pork or a combination of both, I always put achuete. Aside from the nice color it brings, there's a distinct taste of slightly sweet & peppery.
Adobong Binakbakan is the families favorite.
what we need...
1 kl pork binakbakan (spareribs)
1 large red onion, sliced
4 cloves garlic, minced
2 tsp dried achuete (annatto) seeds
2 tbsp vinegar
soysauce
ground black pepper
cooking oil
water
1 large red onion, sliced
4 cloves garlic, minced
2 tsp dried achuete (annatto) seeds
2 tbsp vinegar
soysauce
ground black pepper
cooking oil
water
let's cook!
ooppss... before we start cooking, infused achuete seeds on a small bowl with 3/4 cup of water and a pinch of salt until the desired color is obtained. Remove the achuete seeds. Set aside.
okay, let's proceed...
On a casserole, saute onion & garlic. Add the pork, stir until the color of the pork turns into light brown. Add vinegar, soy sauce, pepper & the liquid from the achuete seeds. Mix thoroughly. (amount of seasonings depends on your taste). Simmer for about 5 minutes. Add about 3 cups of water, stir. Bring to boil, then simmer until the pork is cooked. Serve with steamed rice.
