ADOBONG DILAW
Adobong Dilaw is one of the many varieties of Philippine Adobo. It’s cooked with turmeric instead of soy sauce hence a yellow coloration to its sauce. This dish is said to have originated in southern Tagalog where there are a lot of turmerics growing in the fields.
Try this recipe today and find out how you like it.
How to cook ADOBONG DILAW:
Ingredients
- ½ kg Pork Belly cut into 2-inch cubes
- 2 tbsp Cooking Oil
- 1 pc thumb-size Turmeric julienned
- 4 cloves Garlic minced
- 1 med Onion sliced
- ½ cup Vinegar
- 1 cup Water
- 2 pcs Bay Leaves
- 1 pinch salt and pepper to taste
Instructions
- Saute turmeric, garlic and onions until fragrant.2 tbsp Cooking Oil, 1 pc thumb-size Turmeric, 4 cloves Garlic, 1 med Onion
- Add pork and sprinkle with ground black pepper. Cook for 3 mins, stir occasionally.½ kg Pork Belly, 1 pinch salt and pepper to taste
- Add vinegar and bring to a boil for 2 minutes.½ cup Vinegar
- Add water and bay leaves. Continue to cook for about 20 minutes until pork is fork-tender and sauce is reduced.1 cup Water, 2 pcs Bay Leaves
- Season with salt and pepper to taste. Serve hot with rice.
Storage and Reheating Instructions for leftover Adodong Dilaw:
- Store in a sealed container in the fridge and consume within 3 days.
- Reheat in a covered pan on moderate heat and boil with a small amount of water for 3 mins before serving.
- Microwave reheating instruction: Reheat in a microwave-safe dish for 3 mins at full power.
- Make sure the food is piping hot before serving.
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