Adobong Dilaw is a pork adobo version that does not use soy sauce. Instead, it uses turmeric which is a type of rhizome that belongs to the ginger family. It is known as “luyang dilaw” in Filipino.
The procedure in preparing Adobong dilaw is almost the same as making our favorite pork adobo. However, I tried to add something to enhance the flavor due to the absence of soy sauce. In this case, I added pork cubes. This ingredient compensates to the absence of soy sauce by adding more flavor to the dish.
It is important that your Adobong Dilaw is as tender as it can be. I see to it that enough time is allotted to simmer the meat to make it tender. Also, avoid too much stirring as it can spill the sauce. The yellowish sauce might taste good, but its stain can be a tough one to deal with.
Try this Adobong Dilaw Recipe. Let me know what you think.
- 2 lbs. pork, sliced
- ½ cup white vinegar
- 1 small yellow onion, minced
- 1 knob turmeric, sliced
- 6 cloves garlic, crushed
- 4 dried bay leaves
- 1 piece pork or beef cube (or 2 teaspoons beef powder)
- ½ teaspoon granulated white sugar
- 1 cup water
- 2 teaspoons peppercorn
- 3 tablespoons cooking oil
- Heat the cooking oil in a cooking pot.
- Put-in the garlic and then cook until the color turns light brown.
- Add the onion. Cook for 1 minute.
- Put-in the sliced turmeric, peppercorn, and bay leaves. Cook for 10 to 15 seconds.
- Add the pork slices. Cook while stirring once in a while until the pork turns light brown (about 5 minutes).
- Put-in the pork or beef cube (or powder) and the pour-in the water. Let boil.
- Cover the pot and then simmer for 30 to 45 minutes (add additional water as necessary).
- Pour-in the vinegar. Allow the liquid to re-boil.
- Stir and then add the sugar. Cook for a minute more.
- Transfer to a serving plate.
- Serve. Share and enjoy!