Let me introduce you to one of my favorite takes on Filipino adobo – the Adobong Dilaw.
If you think regular adobo is good (and it is!), wait until you try this golden beauty from Taal, Batangas. It’s got all that vinegary, garlicky goodness you love. But here’s the twist: we’re throwing in fresh turmeric root that turns everything into this stunning yellow color and adds this amazing earthy kick.
Don’t worry if you’ve never cooked with turmeric before, this recipe is pretty forgiving and the payoff is totally worth it. Plus, that turmeric isn’t just for show. It’s actually super good for you!
Cultural Notes
Adobong Dilaw originated from Taal, Batangas, and is distinct from the more common dark adobo. The yellow color from turmeric represents prosperity in Filipino culture, making this dish popular during celebrations.
Why You’ll Love This Recipe
- Rich golden color from fresh turmeric (luyang dilaw)
- Perfect balance of savory and tangy flavors
- Fork-tender meat that melts in your mouth
- Healthier version with anti-inflammatory turmeric
- One-pot meal perfect for busy weeknights
- Gets better the next day as flavors develop
- Freezer-friendly for meal prep
Adobong Dilaw (Filipino Yellow Turmeric Adobo)
Equipment
- Large heavy-bottom pot or Dutch oven (para sa matagal na pagluluto)
- Sharp knife for cutting meat (pamputol ng karne)
- Cutting board (Sangkalan)
- Measuring cups and spoons (Panukat)
- Wooden spoon (panghalo)
- Meat thermometer (optional, para sa tamang temperatura)
- Garlic crusher (pangpisa ng bawang)
Ingredients
- 3 pounds pork belly liempo, cut into 2-inch cubes
- 1 tablespoon canola oil
- 1 medium onion sibuyas, peeled and chopped
- 1 whole head garlic bawang, peeled and minced
- 1 thumb-size fresh turmeric luyang dilaw, peeled and julienned
- 1 cup white vinegar suka
- 1½ cups water tubig
- 2 bay leaves dahon ng laurel
- Salt and pepper to taste asin at paminta
Instructions
- Begin by patting the pork belly (liempo) completely dry with paper towels and cutting it into uniform 2-inch cubes (dalawang pulgadang piraso). This ensures even cooking and proper browning. Prepare your aromatics by finely chopping the onion (sibuyas), mincing the garlic (bawang), and cutting the fresh turmeric (luyang dilaw) into thin strips.
- Place a heavy-bottomed pot or Dutch oven over medium heat (katamtamang init) and add the canola oil. Once the oil is hot, add the chopped onions, minced garlic, and julienned turmeric. Sauté (gisahin) until the onions become translucent and the aromatics release their fragrance, about 3-4 minutes.
- Add the pork belly cubes to the pot and cook, turning occasionally, until the meat is lightly seared and begins to take on the golden color from the turmeric. This should take about 5-7 minutes. Make sure not to crowd the pan (huwag masyadong siksik) to achieve proper browning.
- Pour in the vinegar (suka) and allow it to come to a boil. This is important: do not stir (huwag haluin) for the next 4-5 minutes. This cooking technique, known as “pagpapaasim,” allows the vinegar to mellow its sharp acidity.
- After the initial boiling of vinegar, add the water (tubig) and bay leaves (dahon ng laurel). Bring the mixture back to a boil, then reduce the heat to low (babaan ang apoy). Cover the pot and let it simmer (palulutin) for 50 minutes to 1 hour, or until the pork is fork-tender (malutong maigi).
- Check the meat’s tenderness by piercing it with a fork (tinidor) – it should easily slide through. If needed, continue cooking in 10-minute intervals until desired tenderness is achieved. Once tender, taste and season with salt and pepper (asin at paminta) according to your preference. If you want a thicker sauce (masabaw), remove the lid and let it simmer for an additional 5-10 minutes to reduce.
- Let the adobo rest (panatilihin) for at least 10 minutes before serving. This allows the meat to reabsorb the flavors and the sauce to settle. Serve hot over steamed white rice (mainit na kanin), garnished with additional fried garlic if desired (ginisang bawang).
- For best results, transfer leftovers to a clean container once completely cool. Keep refrigerated (palamiginin) and consume within 3-4 days. The flavor actually improves the next day as the spices and seasonings continue to develop.
Tips from Lola’s Kitchen
- Use native sukang Iloko for authentic flavor
- Never stir when vinegar is first added to maintain acidity
- Cook in palayok (clay pot) for traditional earthy taste
- Add whole peppercorns for extra aromatics
- Let rest for 30 minutes before serving for better flavor absorption
Traditional Serving Suggestions
- With steaming white rice (kanin)
- Garnished with fried garlic bits (sinangag na bawang)
- Side of fresh tomato and onion ensalada
- Paired with pako (fern) salad
- Serve with spiced vinegar dipping sauce
Troubleshooting
- Meat too tough?
- Cook longer on lower heat
- Check if meat pieces are too large
- Sauce too sour?
- Add a pinch of sugar
- Cook uncovered to reduce acidity
- Color not yellow enough?
- Add more fresh turmeric
- Ensure turmeric is fresh and vibrant
Ingredient Alternatives
- Pork Belly → Chicken thighs, pork shoulder
- Fresh Turmeric → 1 tablespoon ground turmeric
- White Vinegar → Apple cider vinegar, coconut vinegar
- Canola Oil → Coconut oil, vegetable oil
- Fresh Garlic → 2 tablespoons garlic powder
Storage & Reheating
Storage:- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months properly sealed
- Room Temperature: Not recommended
- Stovetop: Low heat, add splash of water
- Microwave: 2-3 minutes, stirring halfway
- Temperature: Heat to 165°F (74°C)
Variations
- Spicy Version (Maanghang)
- Add 3-4 bird’s eye chilies
- Creamy Version (Malapot)
- Add ½ cup coconut milk at the end
- Extra Healthy (Mas Masustansya)
- Add vegetables like carrots and potatoes
FAQs
Q: Can I make this ahead? A: Yes, tastes better the next day! Q: Why no soy sauce? A: This regional version relies on salt and turmeric for flavor. Q: How do I know when the pork is done? A: Should be fork-tender and easily pulls apart. Q: Can I use lean meat? A: Yes, but cooking time may need adjustment.
Nutrition
The Story Behind Adobong Dilaw
Growing up in the sun-drenched provinces of the Philippines, I discovered that adobo isn’t just a dish – it’s a vibrant tapestry of regional variations, each telling its own unique story. Among these variations, Adobong Dilaw stands as a golden testament to the culinary ingenuity of Taal, Batangas, where this distinctive version was born.
While the classic dark adobo reigns supreme across the archipelago, this yellow-hued cousin carved its own niche in Filipino cuisine, particularly in the Batangas region and parts of Visayas and Mindanao. What sets it apart is the star ingredient – luyang dilaw, or fresh turmeric root, which not only imparts a striking golden color but also introduces subtle earthy notes and peppery undertones that dance harmoniously with the traditional adobo profile.
The origins of this dish speak to our ancestors’ wisdom in combining flavor with function. Long before turmeric became a global superfood, Filipino cooks were already harnessing its anti-inflammatory properties and distinct taste in their cooking. In Taal’s heritage homes, the marriage of turmeric with the classic adobo technique created something truly special – a dish that was both medicinal and memorably delicious.
The significance of Adobong Dilaw extends beyond its taste. In Filipino culture, the color yellow symbolizes prosperity and good fortune, making this dish a popular choice during celebrations and family gatherings. The recipe has been passed down through generations, with each family adding their own subtle tweaks while maintaining the core elements that make it uniquely Batangueño.
This heritage recipe showcases the beautiful simplicity of Filipino cooking – how a single ingredient can transform a familiar dish into something extraordinary. Today, as more people discover the health benefits of turmeric, Adobong Dilaw is experiencing a renaissance, finding its way onto modern Filipino tables while carrying the rich history and traditions of its origins. It’s a delicious reminder that sometimes, the most remarkable dishes come from simply reimagining the classics with ingredients that have been growing in our backyards all along.
What makes this version particularly special is how it demonstrates the Filipino talent for adaptation. While maintaining the soul of traditional adobo – that perfect balance of sour and savory – it introduces an element that makes it not just a meal, but a celebration of regional Filipino cuisine’s diversity. Every bite tells the story of Taal’s culinary heritage, of family gatherings around the dinner table, and of the endless possibilities that arise when tradition meets innovation in the Filipino kitchen.
