Pork Ribs Adobo with atsuete is another regional version of our classic Filipino stew. 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 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 that adds minced ginger and annatto to the usual ingredients of garlic, vinegar, and soy sauce for an exciting twist. The procedure is the same as the classic pork adobo, requiring a simple braise to get the meat super tender and flavorful.
Tips on how to make adobong pula
- I like to use pork belly with bones 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.
Serving suggestions
Like our adobong baboy with oyster sauce, this pork adobo 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!
Storing leftovers
Adobo is a great make-ahead dish and keeps well for days. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a saucepan to an internal temperature of 165 F or warm in the microwave at 2 to 3-minute intervals, stirring well after each interval to heat evenly.
Looking for more delicious ways to prepare this Filipino stew? Try it with luyang dilaw!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
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
- 1/2 cup soy sauce
- 1 cup water
- 2 bay leaves
- 1 tablespoon brown sugar
- salt and pepper to taste
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 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.
Notes
- 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.
Video
Nutrition Information
“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.”
Myrna C. Payuran says
Thank you for this recipe. This is the adobo that my mom used to cooked for us when we were kids except it has some liver slices. Tried and followed this tecipe to a T remembering not to mix it after putting the vinegar, my family loves it, so there were no leftovers, unlike the regular adobo that I cooked. Today I am adding a few slices of pork liempo and liver and and some pcs of dried red pepper. Hope there would be no leftovers too 😊
Lalaine Manalo says
Hi Myrna! That sounds really yummy. Maybe I’ll try that as well 🙂
Lailanie says
I followed this recipe to a T, and was left with a very sour adobo. No matter how much water I added to dilute the sourness, it’s still very sour. So very disappointed. I was so excited to try this recipe. I called my mom to ask why it’s so sour, and after telling her the measurements for the ingredients, she said 1cup vinegar is way too much, that it should be for every 1cup soy sauce, the vinegar should be 1/4cup – 1/2cup. This recipe has the opposite (1cup vinegar and 1/2cup soy sauce). Lesson learned (sigh).
Lalaine says
Hi Lailanie,
I am sorry the recipe didn’t work for you. I use 1 cup or 8 ounces of vinegar when I make adobo and it really isn’t a lot considering we’re using 3 pounds of pork ribs. The trick is after you add the vinegar, you need to let it simmer uncovered and without stirring for a good few minutes to cook off the strong acid taste. This step is actually in the recipe card but I’ll definitely add this tip on the post. Again, I am sorry, I know how frustrating it is to spend so much time and ingredients on a recipe for it not turn out well.
Lailanie says
I followed the recipe to a T, and I was left with a very sour adobo. 🙁 I was so disappointed. I called my mom and asked her why it’s so sour. I told her the measurements for the recipe and she said 1cup vinegar is way too much, that it should be 1/4 cup – 1/2 cup for every 1 cup soy sauce. I’m so bummed! I was so excited for this recipe. Lesson learned (sigh).
Precious says
This the type of adobe we cooked in the house it comes with asuete and ginger not only with soy sauce and vinegar just like what some Filipinos cooks sometimes it’s comes with a sauce that almost like a soup
cor says
Sarap to…
Lalaine says
Yes, super sarap 🙂
Christy says
Ohoho!~ I can’t even imagine how this would be perfect dish for the upcoming return of my husband from Dubai! He loves meat and I will add green chilli pepper for more spicy twist! Thank you for this!
Lalaine says
I am sure these ribs will be nice welcome for him. Is pork available in Dubai?
Green chili pepper sounds good, I love spicy foods, too 🙂
Paz Cross says
I did this recipe tonight. Hubby and my son, enjoyed it!! There are some leftovers too. They don’t mind it again, “will taste better tomorrow” as my son quoted!!
Thanks so much for posting.
sbobet says
Your photo food look so very hungry.
JP says
nakakatakam.. 🙂 thank you lalaine, ribs are surely on my list this saturday! enjoy you visit and ingat!
Karla says
Mmm Namit! 🙂
Mary says
It looks so yummy ,im gonna try to cook this on next day off.. Thank you for sharing your recipes