On the first week of Asian American Pacific Islander Heritage month, I cooked Chicken-Pork Adobo with Turmeric or Adobong Dilaw, as known to Filipinos. With its garlic-vinegar flavors, adobo is a staple for our family. I cook adobo every week, and I have a Pyrex-full of it in my refrigerator all the time. That’s for those days I have no time to cook.
Adding turmeric or luyang dilaw as Filipinos know it, made this dish special. I was reminded of my Adobong Dilaw recipe which was featured in the coconut cookbook of my friend Regina Tolentino Newport. Chef Claude Tayag, who had previously mentioned my White Adobo in his feature series, told me he was drawn to my Adobong Dilaw recipe in Regina’s cookbook. This led to my cooking the recipe today.
Fresh turmeric has an earthy, herbal appeal, and looks similar to ginger, but is narrower with a dark outer skin. When peeled, the turmeric emits a faint gingery aroma, and its light beige inner flesh stains your knife and cutting board with a bright yellow hue. In my cookbook recipe, which was featured on Positively Filipino magazine, I used powdered turmeric. For this one, I used fresh turmeric grown in California, sent to me by my editor Gemma. Fresh turmeric freezes well, too, for three to four months, wrapped in plastic resealable bags.
Simmer the usual adobo ingredients with the meats and add julienne strips of fresh turmeric. Add sliced hard-boiled eggs. There will be an enhanced peppery aroma from the turmeric. The familiar flavors of garlic and vinegar are there as the bright yellow stew simmers. Don’t forget the rice. You’ll need it to catch the Adobong Dilaw’s golden gravy, luscious and rich with coconut milk.
Chicken and Pork Adobong Dilaw with Eggs - Instant Pot + Stovetop
- 1 large stockpot (about 6 to 8 quarts); for stovetop cooking
- 1 Instant Pot multicooker - 6 or 8 quarts for high pressure cooking (alternative option)
- 2 to 3 pounds chicken cuts, bone-in, skin-on; about 4 to 6 pieces
- ½ pound pork shoulder or pork belly cubes; cut into 2-inch cubes
- ½ cup cider vinegar
- 1 whole head garlic, about 6 to 8 cloves; peeled, minced
- 1 knob (about 1 thumb size) fresh turmeric, peeled, cut into julienne strips
- 2 pieces bay leaves
- ½ teaspoon black peppercorns
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup broth; chicken or pork
- ½ cup coconut milk
- ½ cup sliced red bell pepper strips, cut into 1/2 inch length; seeded, white membrane removed
- 4 to 5 whole cooked hard-boiled eggs; peeled, sliced in halves
- steamed rice
To marinate chicken and pork:
- In a bowl, combine the following ingredients: garlic, turmeric, bay leaves, peppercorns, salt and black pepper. Pour the vinegar. Stir.Marinate the chicken and pork pieces with the marinade mixture. Place everything in resealable plastic bags or a plastic container. Refrigerate and marinate for at least 6 hours or overnight.
To cook stovetop (option 1):
- In a large stockpot, over medium heat, place the chicken and pork with the marinade ingredients.Pour the broth and coconut milk,Add the red pepper slices. Combine ingredients. Cover and simmer on medium-low heat for 48 to 50 minutes till meats are cooked completely and are tender.Add the sliced hard-boiled eggs. Pour the gravy over the eggs for flavors to set in. Simmer for 2 minutes more.Serve warm with rice.
To cook in the Instant Pot (option 2)
- After marinating the meats, add and pour everything (except the hard-boiled eggs) into the inside pot of the Instant Pot.Pour the broth and the coconut milk. Add the sliced bell peppers.Close and lock the lid. Set the valve to sealing.Click on High Pressure + Manual + Poultry and cook on high pressure for 35 minutes.When buzzer timer sounds to signal cooking is done, do a Natural Release (let pressure come down on its own).Unlock the cover carefully and set it on a clean space on counter.Add the cooked hard-boiled egg slices to the Adobo mixture. Stir and pour some of the sauce over the eggs for flavors to set in.Serve warm with rice.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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