Adobong Bisaya aka “sinangkutsang adobo”

adobo bisaya close up Adobong Bisaya aka sinangkutsang adobo

My husband is an adobo fan–and I mean FAN.

He absolutely loves the adobo I learned from my Batanguena mother who uses soy sauce: fall-off the bone tender, lots of garlic with whole pepper corns and bay leaves. Sauce reduced until thick, with a coating of pork fat.

I also enjoy a college friend’s adobo which she calls adobong bisaya. And I thought, I’d make this one based on taste bud memory. So it’s the “mestiza”one, cooked till dry, a mix of tender and crispy bits. Best for breakfast…

Heck! Great anytime–who are we kidding?!

Liempo (the belly where the bacon cut comes from) is really the best part but is a killer– so kasim (pork shoulder) will do. My version sort of throws caution to the wind. I just drain the fat when cooked. For those who just have to watch their cholesterol, stick to kasim or make it all chicken. (But…where’s the fun in that?)


  • 1/2 k liempo cut into big cubes (get the one with the least fat all the same)
  • 1/2 k kasim  cut into big cubes
  • 1 kilo chicken cut into pieces
  • 1 to 1/2 cups vinegar
  • 3-4 T salt
  • 1 head garlic finely chopped
  • 2 T whole peppercorn
  • 6-8 bay leaves
  • 2 T oil
  • 1 T annato seeds (achuete) for color
  • 1 c water

adobo bisaya cooking Adobong Bisaya aka sinangkutsang adobo

Marinade meat and chicken in vinegar, salt,garlic and peppercorn for at least 15 minutes. Drain and set aside the marinade. In the meantime, put oil in pan and heat the annato seeds. Remove annato seeds. Put on high heat and use this oil to quickly sear the meat/chicken until the pink flesh turns white. Add the marinade and water,tear the bay leaves, turn to low heat and slow cook adobo till tender.

By the time it is cooked, the liquid would have dried up and the fat from the meat already rendered. Now put on medium-high heat. The oil will now “toast”the garlic to light brown, giving off an aroma that begs for rice!

“Sankutsahin”or keep stirring to avoid burning the garlic. Turn down the heat if you have to, because burnt garlic is bitter. A little patience and arm power will result in crispy bits on the sides of the meat and skin.

This is the type of adobo that gets better with age. Won’t spoil so it’s the best to take for picnics and out-of-town trips.

adobo bisaya in pot Adobong Bisaya aka sinangkutsang adobo


 Adobong Bisaya aka sinangkutsang adobo

© 2012, Kitchen Kitchie Koo. All rights reserved.

  • janice

    I love it

  • Vincent

    i will try this.. thanks..

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  • I want to to thank you for this very good read!! I certainly enjoyed every little bit of it.
    I’ve got you book-marked to check out new stuff you post…

  • What the heck is KASIM???

  • malou

    does the recipe call for tsp or tbsp they both start with t so im a bit confused..

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