Olena Adobo

User rating: 4 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on September 4, 2019.

Olena Adobo


Olena Adobo

  • 1/2 teaspoon canola oil
  • 8-9 cloves garlic, chopped
  • 3 pounds pork butt (may also substitute with 3 pounds chicken or tofu), washed and cut into 3-5-inch pieces
  • 8-9 slivers olena (turmeric) for orange color and taste, divided
  • 2 cups water (or more to cover pork)
  • 1/2 cup oyster sauce
  • 1/4 cup shoyu (may substitute with liquid aminos)
  • 1 teaspoon sugar (may substitute with honey)
  • 1/4 cup vinegar or to taste
  • 1 large potato, cubed
  • 5-6 bay leaves


  1. In a medium pan, heat oil on medium high heat; add garlic and pork and brown.
  2. Add 4-5 slivers of olena and continue to brown meat.
  3. Add water to cover pork and bring to a simmer.
  4. Add oyster sauce, shoyu, sugar, vinegar, potato, and bay leaves.
  5. Continue to simmer on high and adjust sauce as needed.
  6. Simmer until pork is tender, approximately 25-30 minutes, add remaining pieces of olena and continue to simmer until done.
  7. Serve over rice or with a vegetable dish.

Serves 4.

Approximate Nutrient Analysis per serving (not including rice):
380 calories, 12 g fat, 4 g saturated fat, 120 mg cholesterol, 2000 mg sodium, 24 g carbohydrate, 2 g fiber, 2 g sugar, 42 g protein


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One of the better adobo recipes for chicken or pork adobo. Add two tablespoon of patis (fish sauce) to give it that exotic taste!

by ANONYMOUS on 4/25/2020