Author: Justin Lim
Servings: 4-6
Cook Time: 4hrs

INGREDIENTS & STEPS

Anatto Oil

• Neutral oil (1 cup)
• Lemongrass, ginger, red onion
• Garlic (5 cloves)
• Bird’s eye chilli
• Salt + whole black pepper
• Annatto seeds (¼ cup)
• Bay leaf

 1.
Warm oil.

 2.
Add aromatics. Soften 5 mins.

 3.
Add spices + annatto.

 4.
Cool completely, strain, store.
Keeps 2 weeks.

Pork Adobo

• Pork shoulder + belly (1.5 kg)
• Garlic (1 head)
• Bay leaves (2)
• Kosher salt
• Whole black peppercorns
• Annatto oil
• Water + coconut/palm vinegar

1.
Heat the oven to 135°C.

2.
Place the pork pieces into a Dutch oven or baking dish so they sit snug.

3.
Pour in the vinegar, add the garlic, bay leaves, salt, peppercorns, and annatto oil. 

4.
Cover tightly with a lid or foil and cook for 3½ hours, until the meat is tender.

5.
Let it cool in the cooking liquid so it stays juicy for grilling later.

Adobo Sauce

• Annatto oil (2 tbsp)
• Garlic (1 head)
• Whole black pepper
• Bay leaves (4)
• Coconut cream
• Coconut/palm vinegar
• Soy sauce
• Brown sugar

1.
Toast garlic + pepper + bay in 
annatto oil.

2.
Add vinegar, soy, sugar, coconut cream.

3.
Boil, then low simmer until thick. 

4.
Remove bay.

 

FINAL PREP

You’ll Need:

• Grill the pork until charred.
• Warm the adobo sauce.
• Get rice ready.

1.
Spoon a layer of adobo sauce onto the plate.

2.
Slice the grilled pork and lay it over the sauce.

3.
Add a few pickled guindilla peppers. 

4.
Finish with annatto oil, salt and cracked pepper.

5.
Serve with steaming hot rice.