The adobo without the soy sauce and sugar, instead it is replaced with annatto and fish sauce. Adobo de Campesino is an old Filipino adobo variety from Southern Luzon prepared with pork cooked in annatto oil and vinegar with legumes and lots of garlic.
Adobo de Campesino is one of the old Filipino recipes which recently was revived by Chef Gene Gonzalez owner and instructor of “Centre for Asian Culinary Studies” in his self-authored book, Little Adobo. It is a type of adobo with a heavy influence from the Spanish cuisine as evidenced by the use of annatto oil. It was believed that this type of dish was usually prepared by Spanish friars during the Spanish colonial period.
Like a typical adobo, this dish is also stewed on vinegar but unlike your typical one, this does not contain any soy sauce but instead fish sauce and annatto oil is used. There are no potatoes on the ingredients list as well, instead legumes are used like green beans, snake beans or winged beans. The end result is like a mixture of three adobo dishes, Adobong Sitaw, Adobo sa Patis, and Bohol Adobo.