Adobong Dilaw
Ingredients:
1/2 kg. Chicken Thighs1/2 kg. Pork Belly2 inches Turmeric1 pc. Onion, sliced5 – 6 cloves Garlic3 -4 pcs. Bay Leaves1/2 tbsp. Peppercorn1/2 cup Vinegar1 cup WaterFish Sauce to tasteSiling SabaOil for sautéing
Procedure:
- Pre-heat pan with oil. Sauté garlic and turmeric. Sauté till the aroma comes out.
- Add the chicken skin facing down. Sear the chicken for 5 minutes on each side. Remove the seared chicken.
- Using the same pan, sauté the onion till soft. Add pork and continue to sauté till the pork is seared.
- Add vinegar, water, bay leaves and peppercorn. Do not stir it. Let it simmer till it boils so the vinegar will cook well.
- Once it boils and you can’t smell the vinegar, season with patis, adjust to your taste. Add siling haba. Continue to simmer till the pork is tender on low heat.
- Once the pork is tender, add the seared chicken and continue to cook on low heat till the sauce thickens.
- Remove from the heat and transfer to a serving patter. Best serve with rice. Enjoy!
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(as of 29/05/2026 08:29 GMT +01:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)