Adobong Dilaw (Adobo Braised Pork Belly wth Turmeric)
Adobong Dilaw (Adobo Braised Pork Belly with Turmeric)
Adobong Dilaw is adobo braised pork belly with turmeric. The key to great Filipino adobo is to not stir the dish once the vinegar is added. This allows the acidity and raw vinegar taste to cook off properly. If you are on a diet and are concerned about fat content, this dish might not be for you. If you don’t give 2 shits about what you eat and are looking for porky richness, then by all means, cannibalize! Serve with mashed potatoes or steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 1/2 medium onion diced
- 6 garlic cloves minced
- 2 pieces turmeric peeled and julienned
- 1 1/2 lbs skin on pork belly
- 1/4 cup vinegar
- 1/2 cup water
- 3 bay leaves
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and turmeric for 5 minutes.
- Add in the pork belly. Sauté for 5 minutes.
- Add in the vinegar. Do not stir! Simmer for 5 minutes without touching.
- Pour in the water and add the bay leaves. Cover. Bring to a boil, then reduce the heat to medium low. Simmer for 1 hour.
- Uncover. Season with salt and pepper. Turn the heat up to medium high and cook for 10 more minutes, allowing the sauce to thicken.
You must be logged in to post a comment.