Pork Ribs Adobo with atsuete is another regional version of our classic Filipino stew. With added annatto powder and ginger, this Ilonggo Adobong Pula is boldly-flavored and perfect with steamed rice!
Adobo is one of the most popular dishes in the Philippines and is considered by many as our national dish. It is not surprising that from household to household, from one region to the next, you'll find variations of this ubiquitous stew.
This pork ribs adobo with atsuete or otherwise known as adobong pula is an Ilonggo version which adds minced ginger and annatto to the usual ingredients of garlic, vinegar, and soy sauce for an interesting twist. The procedure is basically the same as the classic pork adobo, requiring but a simple braise to get the meat super tender and flavorful.
Tips on How to Make Adobong Pula
- I like to use pork belly for this recipe but Boston butt, picnic, or spare ribs are also great options.
- Cut the meat in uniform size to ensure even cooking. If using ribs, have the butcher cut through the bones to make slicing into serving pieces easier.
- Browning the meat to add depth of flavor. Make sure to pat dry the pork well so they’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.
- The recipe uses palm vinegar (Filipino brand); if you’re substituting white distilled which has a stronger taste, you might need to adjust the amount. 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.
- Atsuete lends not only natural coloring but a slight bitterness to the dish so use it sparingly.
- After the meat has sufficiently simmered in the liquid and the sauce is halfway reduced, add a tablespoon or so of sugar to pull all the flavors beautifully.
How to Serve Pork Ribs Adobo with Atsuete
Like our adobong baboy with oyster sauce, this version with atsuete is delicious with steamed rice. Serve with pickled vegetables such as atchara, mango or cucumber to cut through the rich taste and enjoy!
Looking for more delicious ways to prepare this Filipino stew? Try it with luyang dilaw!
- 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
- 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 hear, 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”