Now my Filipino Adobo recipe is better than it's ever been

After everything I learned in the Philippines, it’s now my turn to master the adobo back in the studio. Join me as I put my new skills and knowledge to the test to create two of the most delicious Adobo recipes I can.

My original Adobo video    • My Pork Adobo that Uncle Roger reviewed  

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Recipes inspired by:
Joel Binamira - @therealmarketman [http://www.marketmanila.com](https://www.youtube.com/redirect?even...)
Agnes & Cons at Cantina de Tita A, Cavite - [  / cantinadetitaa  ](https://www.youtube.com/redirect?even...)

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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans

Recipe Pre-colonial Adobo

Ingredients
1/4 cup or 60g lard
3kg pork belly, skin on and diced into 3cm cubes
1/4 cup or 65g salt
10 cloves crushed garlic
2 tbsp whole peppercorns
6 bay leaves
1.5 cups or 168ml coconut vinegar (if you can't find coconut vinegar, plain white vinegar will work)
1/2 cup or 56ml water

Method
1. Start by spreading the lard on the bottom of a heavy-based pot.
2. Then simply layer in the pork, salt, peppercorns, garlic and bay leaves.
3. Pour over the vinegar and water.
4. Place it on medium heat with the lid off for 20 minutes or until the vinegar pungency has reduced.
5. Then place the lid on, turn to low and cook for 2.5 hours. Note, there should be no need to stir during the cooking.
6. Once cooked, crack the lid and turn the heat off and let it cool completely before placing it in the fridge overnight.
7. To serve, heat a large cast iron pan over high heat and add the pork, cook until you have a nice colour, serve over rice with pickles and enjoy!

Recipe Adobo Seca
Worth noting that one of the main differences in this type of adobo is the use of fish sauce instead of soy sauce. I didn't use fish sauce in my recipe because the pork was already very well seasoned with salt. If you do want to use fish sauce, simply take your raw pork belly and cook it in water, season it with a small amount of vinegar and fish sauce, simmer it for 1-1.5 hours or until it's tender before completing the steps below, and finally finishing it with more fish sauce if it needs more salt.

Ingredients
1 tbsp lard
800g cooked pork, using either the recipe above OR cooked in water, fish sauce and vinegar like in the intro of this recipe.
20 cloves garlic, finely diced
1 tbsp achuete (Annatto) seeds soaked in 1/2 cup hot water for 1 hour
2 tbsp coconut vinegar

Method
1. Add the lard to a wok or large frypan.
2. Add the garlic and cook for 2-3 minutes before adding the cooked pork.
3. Now, add the vinegar and liquid from the cooked annatto seeds. Stir well and simmer for 10-15 min for the vinegar to burn off.
4. Once cooked, serve over steamed rice.