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 time
- 15 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.
- 2
Add pork ribs and cook for about 3 to 5 minutes or until lightly browned.
- 3
Add atsuete powder and cook, stirring regularly, until meat is evenly colored.
- 4
Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- 5
Add soy sauce and water. Bring to a boil skimming scum that floats on top.
- 6
Add bay leaves.
- 7
Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced as desired.
- 8
Add brown sugar and stir to disperse.
- 9
Season with salt and pepper to taste. Serve hot.