Stewed Pork in Turmeric and Bay Leaves
Adobo comes in many varieties, there are regional variations as well as every house hold will have their own version too! The name was given by the Spain during their time in the Philippines. It resembles a cooking technique in Spain to preserve meat in herbs, salt and vinegar. When Spain ruled Philippines they saw the locals making a dish similar to their cooking and named it Adobo.
Adobong Dilaw literally means Yellow Adobo came Batangas, south of Luzon and where my father ‘Pepe’ came from. Yes I am a Batangeña (a la e! haha!) What makes this Adobo unique is that it doesn’t have any Soy sauce instead it uses Salt and what makes this dish yellow is not food colouring but Turmeric. This dish literally blew my mind! I love Adobo and this version is tasty the depth of the flavours came through really well. Turmeric is not local to Philippines, Pre-Spain Philippine traded a lot with it neighboring countries from Textiles to Spices, India came to Philippine and with brought Turmeric to the Island.
How To Make Adobong DilawPrint Recipe
- 300g-500g pork or chicken
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled and crushed
- 50g fresh turmeric, roughly sliced
- 80ml vinegar
- 80ml water
- 1 tbsp salt
- 1 tsp whole black peppercorn
- 4 bay leaves
- 2 tbsp cooking oil
Heat some oil in a medium cooking pot, saute onion until it turns translucent then the garlic, turmeric and bay leaves for 3 minutes..
Add the meat into the pan, salt, vinegar, salt peppercorn and mix well. Put the lid on the pot and bring it to boil.
Once boiled, mix the adobo, turn down the heat and let it simmer for 30 minutes with the lid on.
Check if the meat is tender, if not let simmer for longer and make sure you mix the adobo every so often.
If the meat is tender turn the heat off.
It's ready to serve, it's best eaten with some rice.