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Thursday, April 21, 2016

Adobo de campesino

How to make Adobo de campesino Recipe - This is a favorite Southern Luzon recipe that mush have originated from the Spanish friars. The use of achuete or annatto oil is also used in other Hispanized colonies. By Gene Gonzales

8 cloves garlic
3 tbsp. achuete oil
700 grams pork cut into 1/2” cubes
3 tbsp. vinegar
1/4 tsp. pepper
2 tbsp. patis
1 cup sitaw (yard beans)
1/2 tsp. salt

To make achuete oil:
1 cup achuete seeds
1 cup cooking oil

Heat oil in pan and add achuete seeds. Simmer for a few minutes until oil is reddish orange in color

1. Sauté garlic in achuete oil until slightly brown.

2. Add pork and stir-fry until brown. Add vinegar and simmer. Don't stir until vinegar boils and releases its acidic odor.

3. Add pepper and patis and continue simmering over low heat until pork is tender.

4. Before serving, ladle out the pork into a serving dish. Toss yard beans in the pan. Serve together in a platter.
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