Pork adobong dilaw is not a new recipe but a variation of your favorite adobo!
Being a very popular dish in the country, making this dish should not be difficult for you. You have probably made it many times in your kitchen. It is easy to do, and it can be prepared a day before eating it. They said that the longer it is stored, the more delicious the taste will be. Why? Because the term adobo came from the Spanish word adobar, which means marinade, sauce, or seasoning. So the longer the time for the marinade to seep into the meat, the more savory your dish will be indeed!
This recipe has the same ingredients as your known adobo, except for one-turmeric or luyang dilaw. This spice adds extra flavor and a beautiful color to the dish, making it dilaw or yellow and thereby the name.
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- ½ kilo Pork
- 50 grams of Turmeric Ginger
- ½ cup Vinegar
- ¼ cup Fish Sauce
- 7 cloves Slice Garlic
- Bay leaf, Peppercorn, Green chili and 1tsp. Salt
- 3 tbsp. Oil
- Wash the pork and chopped the ingredients. Set aside
- Heat the pan and put the oil for sauté.
- Add the garlic and turmeric then sauté them. Add the pork and mix well.
- Sauté it for 3 -5 minutes then cover it.
- Add the salt, pepper, chili and bay leaf.
- Add vinegar and fish sauce. Mix and cover it with slow fire only until the pork get soft.
- Cooked for 20 minutes. Until the pork is soft.
- Then check if the pork is already cook and soft.
- Served while hot. Enjoy