Pork Ribs Adobo with Atsuete

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!

Table Of Contents

  • Tips on how to make adobong pula
  • Serving suggestions
  • Storing leftovers
  • Pork Ribs Adobo with Atsuete


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!


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.

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