Chicken and Pork Adobong Dilaw with Eggs - Instant Pot + Stovetop

Chicken and Pork Adobo with Turmeric and Eggs or Adobong Dilaw has the familiar flavors of garlic and vinegar found in Filipino adobo dishes. This recipe is made special with the addition of fresh turmeric. Called luyang dilaw by Filipinos, turmeric enhances this classic dish with an earthy, herbal appeal that has faint hints of ginger. Add sliced hard-boiled eggs for a sheer comfort food delight. This is an Asian in America recipe by Elizabeth Ann Quirino.

*I shared 2 alternate ways to cook this: On the stovetop or the Instant Pot.

Prep Time1

Cook Time50

Total Time1 50

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Chicken Pork Adobong Dilaw with Eggs

Servings: people

Calories: 66kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

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)

Ingredients

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

For serving:

steamed rice

Instructions

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.

Cook's comments:

You can cook the hard-boiled eggs beforehand either on the stovetop or in the Instant Pot. I use the 5-5-5 method to hard-boil eggs in the Instant Pot. CLICK HERE for my recipe.
If fresh turmeric is not available. you can use turmeric powder. I have a previous recipe for that. CLICK HERE.

Nutrition