Adobo sa Dilaw (Turmeric Adobo)
Adobo sa Dilaw (Turmeric Adobo)
Ingredients
- 1 kg pork belly, cut into serving pieces
- 1 head garlic, minced
- 2 thumbs ginger, julienned
- 3/4 cup vinegar
- 1/2 cup soy sauce
- 2 tablespoons turmeric powder
- 1 teaspoon black peppercorns
- 3 bay leaves
- 1 cup water
- 2 pieces siling labuyo, optional
- as needed salt, to taste
- as needed cooking oil
Instructions
- 1
In a large bowl, combine the cut pork belly, minced garlic, julienned ginger, vinegar, soy sauce, turmeric powder, black peppercorns, and bay leaves. Mix all ingredients thoroughly until the pork is well coated.
⏱️ 10 min
- 2
Allow the pork mixture to marinate for at least 30 minutes.
⏱️ 30 min
- 3
Heat cooking oil in a pot over medium heat. Add the marinated pork pieces (reserving the liquid marinade) to the hot oil and sear them until they are lightly browned on all sides. This should take about 10-15 minutes.
⏱️ 15 min
- 4
Pour the reserved marinade liquid into the pot with the seared pork. Add the 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 30-45 minutes, or until the pork is tender.
⏱️ 45 min
- 5
Once the pork is tender, remove the cover from the pot. Add the 2 pieces of siling labuyo (bird's eye chili) if desired for extra heat. Continue to simmer the adobo uncovered until the sauce thickens and the oil from the pork renders out. This may take another 10-15 minutes.
⏱️ 15 min
- 6
Season the adobo with salt to taste. Serve hot, preferably with rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Adobo sa Dilaw (Turmeric Adobo)
- 1 kg pork belly, cut into serving pieces
- 1 head garlic, minced
- 2 thumbs ginger, julienned
- 3/4 cup vinegar
- 1/2 cup soy sauce
- 2 tablespoons turmeric powder
- 1 teaspoon black peppercorns
- 3 bay leaves
- 1 cup water
- 2 pieces siling labuyo, optional
- as needed salt, to taste
- as needed cooking oil
Instructions
- 1
In a large bowl, combine the cut pork belly, minced garlic, julienned ginger, vinegar, soy sauce, turmeric powder, black peppercorns, and bay leaves. Mix all ingredients thoroughly until the pork is well coated.
⏱️ 10 min - 2
Allow the pork mixture to marinate for at least 30 minutes.
⏱️ 30 min - 3
Heat cooking oil in a pot over medium heat. Add the marinated pork pieces (reserving the liquid marinade) to the hot oil and sear them until they are lightly browned on all sides. This should take about 10-15 minutes.
⏱️ 15 min - 4
Pour the reserved marinade liquid into the pot with the seared pork. Add the 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 30-45 minutes, or until the pork is tender.
⏱️ 45 min - 5
Once the pork is tender, remove the cover from the pot. Add the 2 pieces of siling labuyo (bird's eye chili) if desired for extra heat. Continue to simmer the adobo uncovered until the sauce thickens and the oil from the pork renders out. This may take another 10-15 minutes.
⏱️ 15 min - 6
Season the adobo with salt to taste. Serve hot, preferably with rice.
⏱️ 5 min