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, and there are many variants in our local cuisine.
While pork and chicken are the most widely used, the savory stew can be made with other kinds of meat, vegetables, and seafood. It's traditionally braised in vinegar, garlic, peppercorns, and bay leaves, but other regional versions may also include other seasonings and spices such as atsuete, chili peppers, fish sauce, or sugar.
Popular kinds of adobo
- 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- the simple addition brings sweet and umami flavor.
- Adobong Pula- this yellow adobo is said to have originated from Taal, Batangas, but is equally popular In Visayas and Mindanao areas. turmeric or luyang dilaw gives the dish its yellow hue and distinct peppery flavor
Ingredient notes
- The recipe uses pork belly, but leaner cuts such as pork shoulder, spare ribs, and bone-in chicken are also good options.
- The meat is braised in the traditional vinegar and garlic with turmeric or luyang dilaw. You can substitute turmeric powder if you can't find it fresh.
Cooking tips
- Cut the pork in uniform size to ensure even cooking.
- Pat dry the meat well so it will sear properly.
- Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the soy sauce and water to cook off the strong vinegar 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.
Storing leftovers
- 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.
Ingredients
- 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 ½ cups water
- 2 bay leaves
- salt and pepper to taste
Instructions
- 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. Bring to a boil.
- 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.
Notes
- Cut the pork in uniform size to ensure even cooking.
- Pat dry the meat well so it will sear properly.
- Allow the vinegar to boil uncovered and without stirring for a few minutes before adding the soy sauce and water to cook off the strong vinegar taste.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mermo says
Actually i'm not a fan of turmeric but it was good taste! I love it! 👌
special two says
going to try this one
Lalaine Manalo says
Enjoy!
Fatima says
What would be the equivalent of the 1.33 thumb sized fresh ginger to turmeric powder? I’m cooking for 8 servings.
Would this recipe be as good if used with chicken instead of pork?
Thank you.
Lalaine Manalo says
I would start with about 1 teaspoon and adjust to taste.
Aloysius Ochiamu says
Hello Lalaine, This is really awesome. I do enjoy this recipe with a little bit of tang.
Thanks for sharing.
Lalaine Manalo says
You're welcome! I am glad you like the recipe.
Ida says
What if po i slow cooker sya? Same ingredients din then put lang lahat sa slow cooker?
Lalaine Manalo says
Yes, you can do this is in a slow cooker. Just sear the meat in a pan and transfer to the crockpot. I also recommend leaving the lid open during the last 10 to 20 minutes of cooking time to mellow out the strong acid taste and reduce the sauce. You might have to decrease the amount of liquid as well.
Aleli says
Can i use turmeric powder?
Lalaine says
Yes, you can 🙂
Joenard E. Sarad says
You know lalaine, I am so proud of you. Because all of my crew mates very happy to taste some of your dish... I applied!!! More power to you and God blessed.
Lalaine Manalo says
Thank you so much!
ricky says
I want to try this dish I hope it could be delicious as its look.
Lalaine says
I'm sure you'd love it 🙂
Norman Canlas says
Hi Lalaine! My wife and I are eating the adobong dilaw as I am writing this. It turned out fantastic! I used 1 tablespoon of dried turmeric and 1/4 teaspoon of salt and pepper. Thanks again for your guidance. Btw, the garlic is missing from the ingredient list. No biggie, though. Everyone knows adobo is not adobo without garlic.
Lalaine says
Hello Norman
Thank you for your feedback, I am glad you enjoyed the adobo.
Yes, garlic is an important ingredient, I had it in the instructions but forgot to add in the ingredient list. Thank you for letting me know, I corrected the recipe. 🙂
Chubby Luna says
Can I use turmeric powder in lieu of fresh turmeric?
Lalaine says
Yes, you can. Use about 1 tablespoon 🙂
Miyulee says
I want to try this tomorrow. Good luck! 🙂
Lalaine says
Enjoy!
Morning says
I Love dilaw and so happy with this recipe. Thanks
Lalaine says
You're welcome 🙂