Adobo sa Achuete
- 1/4 cup cooking oil
- 1/4 cup atchuete seeds ((annatto seeds) )
- 2 pieces medium size red onion, (chopped )
- 6 cloves garlic (minced )
- 1 teaspoon whole black pepper
- 2 pieces bay leaf
- 250 grams pork kasim, (adobo cut )
- 1 cup water
- 1/8 cup fish sauce
- 1/4 cup vinegar
- salt and sugar, (to taste )
- toasted garlic, (for toppings )
- spring onions (chopped, for toppings )
- Heat oil in a medium-sized stock pot over medium heat and add atchuete seeds and sauté for 2 to 3 minutes; strain oil and return to the pan.
- Sauté onion and garlic, then add whole black pepper and bay leaf.
- Add pork and sauté until it becomes brown. Add water and fish sauce, stir well. Cover and let it boil with occasional stirring, until meat becomes tender.
- Then add the vinegar, but do not stir. Let it boil first for a few minutes, before stirring, until you attain the desired consistency of the sauce. Season with salt and sugar to taste.
- Turn the heat off and transfer in a serving bowl and top with toasted garlic and spring onions.
