Adobong Dilaw

½ kg pork shouldercleaned and cut into cubes

2 tbsp cooking oil

6 garlic clovespeeled and crushed

1 red onionchopped

2 1-inch long fresh luyang dilawpeeled, roughly cut into discs and smashed

1 ½ tbsp fish sauce

½ cup vinegar

1 cup water

3 bay leaves

1 tsp whole peppercorns

salt and pepper to taste

⅛ tbsp toasted garlicoptional garnish

Sauté

Sauté garlic, onions, luyang dilaw, and bay leaves in medium heat.

Sear pork

Add in your pork and season with salt and pepper. Let pork sear on each side for a minute before turning.

Add remaining ingredients

Add the rest of your ingredients, vinegar, fish sauce, water, peppercorns and let it simmer for 12 – 15 minutes or until meat is tender and cooked through.

Let simmer

When you add the vinegar make sure you do not stir it and let simmer without the cover to properly cook the vinegar.

Print Options: