Adobo de Campesino

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.

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Adobo de Campesino

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

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.

 



Ingredients

Units Scale
  • 750 g pork belly, cubed
  • 250 g green beans (bitsuelas), snake beans (sitaw) or winged beans (sigarilyas), trimmed
  • 1 whole garlic, minced
  • 1/3 cup water
  • 1/3 cup vinegar
  • 3 tbsp fish sauce
  • 4 pcs bay leaves
  • 2 tbsp whole peppercorns
  • 1 tbsp annatto powder
  • oil

Instructions

  1. In a large wok sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  2. Add the annatto powder quicky stir fry it until oil becomes red in colour.
  3. Bring heat to high, add the pork fry until brown on all sides.
  4. Pour the water, vinegar and fish sauce then add the peppercorn and bay leaves. Bring to a boil and simmer in low heat for 45 minutes.
  5. Bring heat to medium, continue to cook pork until dry and starts to fry again. Add the green beans then continue to stir fry with the pork for 5 minutes.
  6. Add a bit of water to add moisture to the dish then simmer for additional 5 minutes, serve.

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4 Responses

  1. Pork belly! Sign me up please 🙂

  2. I’m with Angie… I love pork belly! The color given by the annatto is so beautiful.

  3. suituapui says:

    Looks good. Love the added beans, can be a one-dish meal with rice!

  4. Oooo the pork belly looks cooked to perfections, so beautiful and delicious – and definitely mouthwatering!

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