Introduction
When we think of adobo, soy sauce is usually the star. But did you know there’s an older version that existed before soy sauce ever reached the Philippines? This is called Adobong Pula, popular in Iloilo and Cavite.
Its distinct red color comes from atsuete (annatto), the same natural coloring used in inasal and kare-kare. With pork, chicken, and chicken liver simmered in vinegar and fish sauce, this dish is rich, savory, tangy, and beautifully balanced. A real taste of Filipino food history that deserves a spot on your table.
Adobong Pula Recipe
Ingredients
Meat
- 500 g pork belly or kasim cut into chunks
- 500 g chicken cut into serving pieces
- 200 g chicken liver cleaned
- Salt for rubbing
For Cooking
- 3 tbsp atsuete annatto oil
- 1 head garlic smashed
- 3 pcs bay leaves
- 1 tbsp whole black peppercorns
- 1 tsp crushed black pepper
- 3 pcs siling haba optional, for spice
- 3 tbsp fish sauce patis
- ½ cup vinegar
- 1 tsp sugar to balance acidity
- 1 ½ cups water adjust as needed
Instructions
Step 1: Prepare the Meat
- Rub pork and chicken with salt. Set aside.
- Heat atsuete oil in a pot. Brown the pork pieces first (they take longer to cook than chicken).
Step 2: Build the Base
- Add garlic, bay leaves, whole and crushed peppercorns. Sauté until fragrant.
- Pour in fish sauce and vinegar. Do not stir immediately—let the vinegar cook off its sharpness for a few minutes.
- Add optional chilies if you want a spicier adobo.
Step 3: Simmer and Enrich
- Add water and a little sugar to balance flavors.
- Cover and let the pork simmer for about 10–15 minutes until partly tender.
- Add chicken pieces and chicken liver. Stir gently to combine.
Step 4: Thicken and Finish
- As the liver cooks, mash some of it into the sauce—this gives the adobo its signature rich, thick, savory sauce.
- Simmer until pork is tender and chicken is fully cooked. Adjust seasoning to taste.
Serving Suggestion
Serve hot with freshly steamed rice. The sauce alone is already “ulam na!” but make sure to scoop both pork, chicken, and a generous amount of the red, flavorful sauce onto your plate.
Simpol Cooking Notes
- Why Red? The atsuete gives this dish its signature color and subtle earthy flavor.
- Balance is Key: Vinegar adds the tang, fish sauce adds depth, sugar balances everything out.
- Optional Additions: Some versions in Cavite add potatoes. You can also add siling labuyo if you want it extra spicy.
- Food History: This adobo came before soy sauce became common in Filipino kitchens—a true heritage recipe worth keeping alive.
Have you tried cooking Adobong Pula before? If you know other old versions of adobo from your province, share them in the comments below—we’d love to bring them back to life!
