Bohol Adobo is a type of adobo popular in the province of Bohol, it shares the same ingredients with the usual adobo with the addition of annatto seeds.
- 1 kg Pork belly, cubed
- 3 medium floury potatoes, quartered
- 1 whole garlic, minced
- ½ cup cane vinegar
- 1/3 cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
- 4 tbsp black beans, drained and roughly mashed
- 2 tbsp annatto powder, diluted in 4 tbsp boiling water
- 1 tbsp sugar
- bay leaves
- whole pepper corns
- In a wok heat oil and deep fry potatoes until golden brown. Remove from pan then set aside.
- In a separate wok sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add pork belly and fry until browning occurs.
- Add 1 cup water, ½ cup vinegar, 1/3 cup soy sauce, black beans, diluted annatto powder, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer covered an hour or until pork is tender. Try to reduce the sauce on the last few minutes.
- Mix 1 tsp cornstarch in 1/4 cup of water then pour the mixture in the wok, also add in the deep-fried potatoes.
- Simmer for additional 5 minutes then serve.