Bohol Adobo

Do you know how many adobo variationsexist? Sorry but I don’t know either, I always learn new things specially in the Philippine cuisine especially now that I had posted most of the common dishes I grew up with. I thought I exhausted all versions before, I was wrong, like most Filipino dishes each region will have many different varieties since each region will have unique set of local ingredients that they can use and prefer.

Bohol Adobo our recipe for today is one of those variations that I learned recently, like adobo it is cooked and stewed in a vinegar and soy sauce but this version of adobo has salted black beans and coloured with annatto seeds, it is also less sweet and it uses less soy sauce since the flavour and saltiness comes from the black beans. It is a nice addition, giving a different flavour profile to the common adobo taste.

I know I will still discover more adobo types but for now this is the latest in my arsenal. How about you do you have and adobo recipe that is worth noting here?

Bohol Adobo
Prep time
Cook time
Total time
Serves: 5-6
  • 1 kg Pork belly, cubed
  • 3 medium floury potatoes, quartered
  • 1 whole garlic, minced
  • ½ cup cane vinegar
  • ⅓ 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
  • oil
  • cornstarch
  • bay leaves
  • whole pepper corns
  • water
  1. In a wok heat oil and deep fry potatoes until golden brown. Remove from pan then set aside.
  2. In a separate wok sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  3. Add pork belly and fry until browning occurs.
  4. Add 1 cup water, ½ cup vinegar, ⅓ 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.
  5. Mix 1 tsp cornstarch in ¼ cup of water then pour the mixture in the wok, also add in the deep-fried potatoes.
  6. Simmer for additional 5 minutes then serve.



1 Response

  1. mjskitchen says:

    Well, having followed your site for a free years I have learned that there are A LOT MORE variations of adobo than I would have ever dreamed of. This looks fabulous!

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