Adobong Dilaw with turmeric for extra flavor and color. This regional version of pork adobo is easy to prep yet big on taste. A guaranteed dinner favorite!
I have more than a dozen adobo recipes already on the blog, yet I’ve barely scratched the surface of this ubiquitous Filipino meal. Not surprising as Philippine adobo is more of a cooking process than a specific dish.
There are many variants in our local cuisine. While pork and chicken are the most widely used, it can be made with other cuts of meat, vegetables, and seafood. Traditionally braised in vinegar, garlic, peppercorns, and bay leaves, regional versions may also include other seasonings and spices such as atsuete, chili peppers, fish sauce or sugar.
Below is a list of my favorites.
- Adobong Pula-ginger and atsuete for added color and flavor
- Adobong Puti-salt replaces soy sauce in this white version
- Adobo sa Gata-coconut milk and chili peppers give the dish creaminess and a kick of heat
- Adobo with Oyster Sauce-a simple addition brings an extra layer of flavor
Yellow Adobo is said to have originated from Taal, Batangas, but is equally popular in Visayas and Mindanao areas. In this version, pork belly is braised in the traditional vinegar and garlic with turmeric or luyang dilaw added for its distinct peppery flavor and yellow hue.
- The recipe uses pork belly, but leaner cuts such as pork shoulder and spare ribs as well as bone-in chicken are also good options.
- Cut the meat in uniform size to ensure even cooking.
- Sear the pork until lightly browned before adding the vinegar to boost flavor.
- Once added, allow the vinegar to boil, uncovered and without stirring, to cook off the strong acid taste.
How to serve
- Serve with steamed rice for a hearty and flavorful lunch or dinner meal. It’s also delicious for breakfast with garlic fried rice and sunny side up eggs.
- Adobong dilaw makes for great leftovers. Store in an airtight container or resealable bag and keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To reheat, place in a pan over low heat and heat to an internal temperature of 165 F. Or, heat in the microwave at 1 to 2-minute intervals until hot, stirring midway.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- 1 thumb-size turmeric, peeled and julienned
- 3 pounds pork belly, cut into 2-inch cubes
- 1 cup vinegar
- 1 1/2 cups 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 softened.
- 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. Serve hot.