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top view of pork adobo with atsuete in a white serving bowl
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3.50 from 6 votes

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.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 719kcal


  • 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


  • 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.



  • 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.


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