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.

You might also like:

Tagged: , , , , ,

  • janice

    I love it

  • Vincent

    i will try this.. thanks..

  • government low interest mortgage loans

    Hello there! I know this is kind of off topic but I was wondering
    which blog platform are you using for this website?
    I’m getting sick and tired of WordPress because I’ve had
    issues with hackers and I’m looking at alternatives for another platform. I would be fantastic if you could point me in the direction of a good platform.

  • Slimatrex reviews

    Hi there to all, it’s actually a fastidious for me to pay a quick visit this site, it consists of valuable Information.

  • Hugegenic Male Enhancement

    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…

  • Ashley

    What the heck is KASIM???

  • malou

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

  • Beulah

    If you are going for best contents like me, only visit this site daily as it provides quality contents, thanks

  • Devon

    I do not even understand how I finished up right here, however I believed this post used to be great. I don’t recognise who you’re however definitely you’re going to a well-known blogger in case you are not already. Cheers!

  • Jill

    Thanks for finally writing about >Adobong Bisaya aka ?sinangkutsang adobo? <Liked it!

  • Marjorie

    Hey! Someone in my Facebook group shared this site with us so I came to look it over. I’m definitely loving the information. I’m book-marking and will be tweeting this to my followers! Great blog and amazing style and design.

Privacy Policy

Privacy Policy for FOODIPINO™.

We recognize the importance of our visitor's privacy and we aim to preserve the Privacy by all means. The information furnished herewith will inform you on the types of personal information we receive and collect when you use (operate) and visit FOODIPINO™, and how we safeguard your information. You can be assured that your personal information is never leaked or sold to the third parties and they are well protected by us.

Log Files As with most other websites, we also collect and use the data contained in log files. The information in the log files include your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser used by you to visit our site (such as Internet Explorer or Firefox), your site visit time and the pages browsed by you throughout our site.

Cookies and Web Beacons We do use cookies to store information, such as your personal preferences when you visit our site. This could include showing a popup only once during your visit, or the ability to login to some of our key features, such as forums.

We also visualize third party advertisements on FOODIPINO™ to support our site. Few of these advertisers may use technology such as cookies and web beacons when they advertise on our site that also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser used by you to visit our site, and in some cases, whether you have installed Flash. Such application is generally applied for geotargeting purposes, e.g., (showing New York real estate ads to someone in New York) or showing certain ads, based on specific visited sites (such as showing cooking ads to someone who frequents cooking sites).

DoubleClick DART cookies We also may use DART cookies for ad serving through Google's DoubleClick, The DART cookies may also be used by us for ad serving through Google's DoubleClick, which places a cookie on your computer when you are browsing the web and visit a site using DoubleClick advertising (including some Google AdSense advertisements). The cookie is used to serve your specific ads and your interests ("interest based targeting"). The ads served are to be targeted on the basis of your previous browsing history (For example, if you are viewing sites for visiting Las Vegas, you may also see Las Vegas hotel advertisements when viewing a non-related site, such as a hockey site). DART uses "non personally identifiable information", which does NOT track your personal information, such as your name, email address, physical address, telephone number, social security numbers, bank account numbers or credit card numbers. You have the option to opt-out of this ad serving on all sites, using this advertising by visiting

You can choose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, it can affect your ability to interact with our site as well as other websites and it may include the inability to login to services or programs, such as logging into forums or accounts.

Deleting cookies does not mean you are permanently opted out of any advertising program. Unless, you have settings that disallow cookies, the next time you visit a site running the advertisements, a new cookie will be added.