Adobong Dilaw (Yellow Adobo)– A regional variation of the adobo dish which used turmeric ginger to boost the flavor and the color.
Spice up your adobo game, by using a different kind of spice to your dish! What’s good here, is that this is a healthier version of the regular pork adobo, because it uses turmeric which is—you guessed it—a spice!
This recipe is called the Adobong Dilaw, so learn how to cook one now by reading this recipe article.
What is Adobong Dilaw?
Adobong dilaw or yellow adobo, to put simply, is a different version of the pork adobo. Unlike the more popular version which uses soy sauce, this one skips that ingredient and uses a spice known as the turmeric, which is responsible for the yellow color of the adobo.
Turmeric ginger is especially known for its medicinal and health benefits so it is a definitely good alternative for the usual adobo. Other ingredients found in the adobong dilaw are vinegar, bay leaves, sugar, onions, and garlic.
Ingredients You’ll Need
Pork
When it comes to yellow pork adobo, the most ideal and popular would be the pork belly (liempo) and pork shoulder (kasim). Here are a few cuts you could choose from:
- Pork belly (liempo)- this is the most popular choice because of its fat content, which results in a very tasty adobo.
- Pork shoulder (kasim)- another popular choice for those looking for a meatier cut and still a good amount of fat.
- Pork ham (pigue)- for those who prefer a leaner (less fatty) meat, this would be a great choice.
- Pork hock (pata)- a lot of Filipino dishes make use of this cut because of the right amount of meats, bones, and skin. This is also a good choice for pork adobo.
Turmeric/ Yellow ginger
Turmeric is a type of ginger known not only for its yellow pigment but also for its anti-inflammatory and antioxidant properties. We will be using fresh raw turmeric for this recipe, but you can use plain powdered turmeric if this is your only option.
Aside from the above-mentioned ingredients, you will also be needing aromatics like garlic, onion, vinegar, sugar, bay leaves, salt, black pepper, and cooking oil for sauteing. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
Adobo is a one-pan dish. This means you will be doing everything on the same pan, from sautéing, searing, and slow-cooking.
- Kawali (Cooking Pan)- You will be using the traditional Filipino kawali for this dish. Having a deep bottom will allow to you to braise the meat in water, vinegar, and soy sauce. Make sure you also have a lid for your pan as you will need to cover while cooking.
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How to Cook Adobong Dilaw
Very much similar to the pork adobo or chicken adobo, the adobong dilaw is likewise something very straightforward to prepare and cook. Once you have all of the ingredients prepared in your kitchen counter, the procedure will almost go flawless.
For an overview of cooking the adobong dilaw, you only have two main steps when making it. First one is to prepare the ingredients by chopping and slicing away. Once that is done, the next step will be to cook the ingredients, which is a matter of putting the ingredients into the pot one by one. It’s as easy as that!
It is a good idea to lightly sear the pork first before adding the liquid ingredients such as the vinegar, and water. This will improve the overall flavor of the pork.
Cooking Tips
- When choosing the right part of pork, the best suggestion is to use the pork belly, since it has the highest amount of fat and meat, which can improve the overall experience and taste of the dish, but lean cuts such as pork shoulder and ribs can also be used, if you want to choose healthier alternatives other than the pork belly.
- When preparing the ingredients for the adobong dilaw, it is always a good idea to make sure that the cuts of the ingredients are equal in sizes. This will make for an easier cooking since you’re sure that all of them will be cooked evenly.
- The good thing about adobong dilaw is that you can keep it for more than a day, if you happen to have leftovers. This makes for a good dinner for 2 to 3 days, especially if you’re living alone and having a busy week. Just make sure that it is sealed properly and is kept in the refrigerator and it will remain fresh for about half a week.
- You can reheat the adobo using a pan or microwave. When using a pan, set it on low heat and then cook just enough until the insides are hot enough. For the microwave, repeatedly heat it for 1 minute and 30 seconds and until you achieve the desired temperature.
How to Serve Adobong Dilaw
Adobo dilaw is best served warm with freshly cooked white rice or garlic fried rice. This is a meaty dish so you can also serve this alongside popular Filipino side dishes like achara, tomato-salted egg ensalada, or buttered vegetables.
How to Store and Reheat Adobong Dilaw
As mentioned earlier, adobo is naturally preserved with the vinegar and it can last for up to 3 days at room temperature. If you want it last longer than this, place it a clean container with lid and refrigerate. To reheat, you can use a microwave oven or on a stovetop with minimal heat.
Other Types of Adobo
Since adobo is so popular all over the country, there’s no doubt that there would be different kinds of adobo you can test out. Here are examples of some of them:
- Egg Adobo (Adobong Itlog)
- Adobong Pusit
- Pork Adobo
- Chicken Adobo
- Adobong Pula
- Adobo sa Gata
For a quick reference about this recipe, see the recipe table below:
Adobong Dilaw (Turmeric Yellow Adobo) Recipe
Equipment
- Cooking Pan
Ingredients
- 1 kg (2.2 lbs) pork, cut into cubes
- 1 knob turmeric, cut into strips
- 1 pc onion, chopped
- 1 head garlic, minced
- ¾ cup vinegar
- 1 cup water
- 3 pcs bay leaves (laurel leaves)
- 1 tsp sugar
- 3 tbsp cooking oil
- salt and pepper, to taste
Instructions
- In a cooking pan, pour in and heat oil over medium heat.
- Add in the onions, garlic, and turmeric. Cook until soft and aromatic.
- Add in the pork. Cook until all sides are lightly browned. Stir until the ingredients are well mixed.
- Pour in the vinegar. Bring to a boil and cook for 4 to 5 minutes.
- Pour in the water. Leave cooking for 3 minutes and then lower heat and cover. Simmer for 45 to 60 minutes or until pork is tender.
- Add in the sugar, salt, and pepper.
- Transfer to a serving bowl or serving tray. Serve and enjoy!
Notes
Nutrition
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