Adobong Dilaw (Pork/Chicken Turmeric Adobo)
Turmeric Pork/Chicken Adobo
Yes, with a tweak: confirm no sugar or soy sauce is used. About 4g net carbs per serving, lower than 7 in 10 Filipino dishes.
What it is
A regional adobo variant, typically from Southern Luzon, where pork or chicken is stewed in a unique blend of white vinegar, garlic, and fresh turmeric, giving the dish a distinct yellow hue and earthy, tangy flavor profile, without soy sauce.
Key ingredients
Pork belly or chicken pieces (e.g., thighs), white vinegar, fresh turmeric (finely grated or pounded), garlic, cooking oil, fish sauce (for saltiness, optional), black peppercorns, bay leaf.
How to make it keto
Crucially, confirm no sugar or soy sauce is used. Request ample cooking oil or use fatty cuts of meat for higher fat content.
Watch out for
Hidden sugars that might be added by some restaurant versions. Pre-made turmeric paste could contain starch or sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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