Adobo sa dilaw (turmeric) at tanglad (lemongrass)

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Connie Veneracion


  • 800 grams pork shoulder (belly is a better choice), cut into two-inch cubes
  • 1/3 cups vinegar with turmeric (or use plain vinegar and 1 tbsp. of julienned fresh turmeric)
  • 6 cloves garlic , pounded and peeled
  • 3 stalks lemongrass , lightly pounded
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • patis (fish sauce) to taste


  • Place the pork cubes in a shallow pan wide enough to hold them in a single layer.
  • Pour in the vinegar. Add the rest of the ingredients except the patis. Bring to the boil and cook without stirring until the liquid is reduced to half.
  • Stir the pork. Continue cooking with occasional stirring until the vinegar has been absorbed by the meat and pork fat has been visibly rendered.
  • Fry the pork cubes in the rendered pork fat until browned.
  • Pour in enough water to cover the meat. Season with patis.
  • Bring to the boil then lower the heat, cover the pan and simmer for at least an hour. By the end of the cooking time, the pork should be very tender and the mixture should be almost dry save for the rendered fat.
  • Serve the adobo with rice. As with any stew, it is even better the next day.