Pork Ribs Adobo with Atsuete
Adobong Pula is a delicious twist on the classic Filipino stew. This pork ribs adobo with atsuete is hearty, full of flavor, and delicious with rice.
Servings: 4 Servings
Calories: 719kcal
Ingredients
- 2 pounds pork belly with ribs or spare ribs, cut into 2-inch pieces
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and minced
- 1 tablespoon atsuete powder
- 1 cup vinegar
- ½ cup soy sauce
- 1 cup water
- 2 bay leaves
- 1 tablespoon brown sugar
- salt and pepper to taste
US Customary - Metric
Instructions
- In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- Add pork ribs and cook for about 3 to 5 minutes or until lightly browned.
- Add atsuete powder and cook, stirring regularly, until meat is evenly colored.
- Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Add soy sauce and water. Bring to a boil skimming scum that floats on top.
- Add bay leaves.
- Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced as desired.
- Add brown sugar and stir to disperse.
- Season with salt and pepper to taste. Serve hot.
Video
Notes
- Browning the meat to add depth of flavor. Pat dry the pork well so it’ll sear properly and not cook in their steam. Do not overcrowd the pan and use a wide pan or cook in batches as necessary.
- Allow the vinegar to boil, uncovered and without stirring, for a good few minutes before adding the soy sauce and water to cook off the strong vinegar taste.
- The flavors of the dish will concentrate as the sauce reduces, so season with salt if needed at the end of cook time to accurately gauge taste.
Nutrition
Calories: 719kcal | Carbohydrates: 9g | Protein: 39g | Fat: 57g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 1811mg | Potassium: 669mg | Fiber: 1g | Sugar: 5g | Vitamin C: 3mg | Calcium: 58mg | Iron: 3mg