No two adobos are alike, but each one is guaranteed to be deeply comforting. Adobo sa dilaw or yellow adobo, a regional variation, trades the usual soy sauce for turmeric, giving its signature curry-yellow hue.
At its most basic, adobo is all about vinegar, garlic, salt, and your pick of protein (but is endlessly adaptable, even with vegetables like kangkong or sitaw). This version stays true to that essence while letting turmeric bring a bright, earthy depth. A surefire dinner favorite.
Ingredients
Ingredients
- 1 kg pork belly, cut into 2-inch chunks
- 1 cup diced onion
- 2 tbsp minced garlic
- 3 bay leaves
- 3 tbsp peeled & thinly sliced fresh turmeric
- ½ tbsp whole black peppercorns
- 1 cup vinegar
- 1 cup water
- 1 tbsp salt, plus more to taste
Sear pork: Heat 1 tbsp oil in a medium braising dish over medium-high heat. Sear on all sides until deeply browned. Set aside.
Sauté aromatics: In the same pan, add onions and garlic, sautéing until soft and fragrant. Stir in bay leaves, peppercorns, and turmeric, cooking until aromatic.
Deglaze pan: Pour in the vinegar, making sure to scrape up any browned bits from the bottom of the pan. Add the pork back to the pan, then add the water and salt. Stir gently to combine.
Let it simmer: Bring to a simmer, cover, and cook on low heat until pork is fork-tender, about 1 hour. If the liquid reduces too much, add a splash of water. If there’s too much liquid, uncover the pot and let it reduce to a slightly thickened sauce.
Season and serve: Taste and adjust seasoning, adding more salt if needed. Serve warm with steamed white rice.
