Some time in the early 2010’s, Turmeric became a household name as of those cure-all wonder food. It was in the early 2019 that I decided to look up a recipe for another version of the Adobo; Adobong Dilaw or Sour Stew colored yellow (dilaw) with Turmeric.
I came across a taste of it from PeeDee Alido’s, (who is like a son and has also that keen sense of taste), bottled Adobo line called Mamita’s. I didn’t ask him for the recipe but instead did some research and came up with my own version.
Adobong Dilaw is one of the very many versions of Adobo in the Philippines; so I didn’t invent it; I just did it my way.
Adobong Dilaw or Sour Stew with Turmeric
Adobong Dilaw is one of the very many versions of Adobo in the Philippines. The turmeric in this one turns it yellow versus the brown one with soy sauce.
- ½ kilograms chicken thighs
- ½ kilograms pork belly - slice into 2-inch pieces
- ⅓ cup white vinegar
- ¼ cup fish sauce (patis)
- 1 cup water
- 2 tablespoons cooking oil
- 1 tablespoons crushed garlic
- ½ cup onion, chopped
- 20 grams ginger, grated
- 30 grams turmeric root grated (1-2 teaspoons powder form)
- 100 grams chicken liver - pan fried and coarsely chopped and set aside (or use 2 tablespoons of liver spread)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar
- 2 tablespoons breadcrumbs
In a glass bowl place the chicken thighs, pork belly, and chicken livers; set aside.
In a glass measuring cup, measure the vinegar, fish sauce and water. Taste to see if it is a good balance of sour and salty. Pour into the chicken/pork mixture.
Let the mixture stand for 30 minutes.
Drain the pork, chicken, and livers, from the marinade and save the marinade.
In a non-reactive pot, place over low fire and heat to warm.
Place the garlic and onion inside the pot and saute for 2 minutes.
Add the chicken and pork, and continue to saute for another 2-3 minutes.
Pour in the marinade, add the ginger, turmeric and black pepper; bring to a simmer and cover. Simmer for 30 minutes.
In another frying pan, with 1 tablespoon of cooking oil, pan fry the chicken livers till slightly brown and then set aside.
Check the chicken/pork mixture for taste; adjust if necessary.
Continue to simmer till tender; then add the chopped chicken liver, brown sugar, and bread crumbs.
Mix and simmer for another five minutes.
Remove from fire.
Set aside overnight before reheating and serving.
Adobo dishes are best served the next day.