Please excuse my uninspired food photography. I hope you understand how difficult it was to take these pictures while delirious with the aroma of adobo wafting around me. How torturous it was to wait in face of succulent pork morsels swimming in glorious fat. Two shots were all I managed. As I am but
human Filipina and this adobong dilaw was hard to resist.
I have more than a dozen adobo recipes already on the blog yet I’ve barely scratched the surface of this ubiquitous Filipino delicacy. Not suprising, really, as Philippine adobo is more than a dish, it is a way of cooking. Below is a list of my favorite adobo variants:
- Pork Ribs Adobo with Atsuete-also called adobong pula, ginger and atsuete are added for robust color and subtle flavor
- Adobong Puti-salt replaces soy sauce in this white adobo version
- Adobo sa Gata-coconut milk and chili peppers give this adobo rich and spicy flavors
- Adobong Manok sa Patis-fish sauce works well in adobo, too!
In this adobong dilaw version, pork cut in serving pieces are braised in the traditional vinegar and garlic, with turmeric added for its distinct peppery flavor and yellow hue. Please note that I used pork belly which results in significant amount of grease. You can, of course, substitute the belly with a leaner cut such as pork shoulder or tenderloin. But why oh why? Adobo is meant to be sinful, to be enjoyed with obscene amounts of piping hot rice. So yeah, let’s seize the delicious moment. Remember all those women on the Titanic who waved off the dessert cart.
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 6 to 7 cloves garlic, peeled and minced
- 3 pieces turmeric (about 3 tablespoons), peeled and julienned
- 3 pounds pork belly, cut into serving pieces
- ½ cup vinegar
- 1 cup water
- 2 bay leaves
- salt and pepper to taste
- In a pot over medium heat, heat oil. Add onions, garlic and turmeric and cook until limp and aromatic. Add pork and cook, stirring occasionally, until lightly seared and evenly colored with turmeric.
- Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 4 to 5 minutes. Add water and bay leaves. Continue to cook for about 2 to 3 minutes. Lower heat, cover and cook for about 50 minutes to 1 hour or until pork is fork tender and sauce is reduced. Season with salt and pepper to taste. You can leave a bit more sauce or continue to cook until pork begins to render fat. Serve hot.