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Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula)

Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula)

Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula) is a regional adaptation of the Filipino national dish that combines tender pork ribs with a vibrant red sauce made from atsuete (annatto), garlic, ginger, vinegar, and soy sauce. The slow-cooked dish hails from Iloilo, where the addition of atsuete and ginger creates a distinct flavor profile that balances tangy, savory, and subtly bitter notes, resulting in a rich, complex stew that exemplifies the diversity of Filipino regional cuisine.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 850 kcal
Difficulty Intermediate

Equipment

  • Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
  • Sharp knife (matalim na kutsilyo) For cutting meat into uniform pieces
  • Wooden spoon (sandok na kahoy) To avoid scratching the pot and for better stirring
  • Measuring cups and spoons (Panukat) For accurate ingredient portions
  • Meat thermometer To ensure proper cooking temperature
  • Strainer (Optional) For extracting atsuete from seeds if using whole seeds

Ingredients
 

For the Meat

  • 2 pounds pork belly with ribs or spare ribs Liempo, cut into 2-inch pieces
  • 1 tablespoon canola oil Mantika

For the Aromatics

  • 1 medium onion Sibuyas, peeled and chopped
  • 6 cloves garlic Bawang, peeled and minced
  • 1 thumb-sized ginger Luya, peeled and minced
  • 2 bay leaves Dahon ng Laurel

For the Sauce

  • 1 tablespoon atsuete powder Achuete/Annatto
  • 1 cup palm vinegar
  • ½ cup soy sauce Toyo
  • 1 cup water Tubig
  • 1 tablespoon brown sugar Asukal na Pula
  • Salt Asin at Paminta to taste

Instructions
 

  • Start by patting the pork pieces dry with paper towels and cutting them into 2-inch pieces. Peel and chop the onion, mince the garlic cloves, and finely mince the ginger.
  • Heat a large pot over medium heat and add the oil. Once hot, add the chopped onions, minced garlic, and minced ginger. Cook them while stirring until they become soft and fragrant, about 3-4 minutes.
  • Add the pork ribs to the pot and cook for 3-5 minutes until they turn light brown. Make sure all sides are evenly browned.
  • Sprinkle the atsuete powder over the meat and stir until all the pork pieces are evenly coated with the red color.
  • Pour in the vinegar and let it come to a boil. Very important: do not stir for the first 3-5 minutes after adding the vinegar. This helps cook off the sharp vinegar taste.
  • Add the soy sauce and water to the pot. Let it come to a boil, then skim off any foam that rises to the top. Drop in the bay leaves.
  • Lower the heat to a gentle simmer, cover the pot, and cook for about 40-50 minutes. Check occasionally - the meat is ready when you can easily pierce it with a fork.
  • Once the meat is tender, stir in the brown sugar until it dissolves. Taste the sauce and add salt and pepper as needed.
  • Let the adobo rest for 5-10 minutes before serving. The sauce will thicken slightly as it cools. Serve hot with steamed rice and enjoy your homemade Adobong Pula.
  • Remember: If the sauce becomes too thick while cooking, you can add a little hot water. If it's too thin, simmer uncovered for a few extra minutes until it reaches your desired consistency.

Tips from Lola's Kitchen

Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula)
  1. Always use room temperature meat for even cooking
  2. Never rush the browning process - it builds flavor
  3. Let the vinegar boil untouched to cook off the sharp acidic taste
  4. If using whole atsuete seeds, soak in warm water for 5 minutes before straining
  5. Save the atsuete-infused oil for other Filipino dishes
 

Traditional Serving Suggestions

  • Steamed White Rice (Kanin)
  • Green Mango Salad (Ensaladang Mangga)
  • Pickled Papaya (Atchara)
  • Banana Heart Salad (Ensaladang Puso ng Saging)
  • Filipino Soup (Sabaw) on the side
 

Troubleshooting Common Issues

  1. Meat Too Tough
    • Solution: Continue cooking on low heat, adding water if needed
  2. Sauce Too Salty
    • Solution: Add a quartered potato to absorb excess salt, or add water
  3. Sauce Too Sour
    • Solution: Add more brown sugar gradually
  4. Color Not Red Enough
    • Solution: Add more atsuete powder mixed with a little oil
 

Ingredient Alternatives

  • Pork: Can use chicken (45 minutes cooking time) or beef (2 hours cooking time)
  • Vinegar: Apple cider vinegar or white vinegar (reduce amount by 25%)
  • Atsuete: Paprika (use half the amount)
  • Soy Sauce: Liquid aminos or coconut aminos
  • Brown Sugar: Muscovado sugar or honey
 

Storage & Reheating

  • Refrigerator: 3-4 days in airtight container
  • Freezer: Up to 3 months
  • Reheating:
    • Stovetop: Low heat with splash of water
    • Microwave: 2-3 minute intervals, stirring between
    • Target temperature: 165°F (74°C)
 

Variations

  1. Spicy Version: Add chopped bird's eye chilies (Siling Labuyo)
  2. Coconut Version: Replace water with coconut milk
  3. Extra Garlicky: Double the garlic amount
  4. Chinese-Style: Add star anise and five-spice powder
 

FAQs

  1. Why is my adobo not turning red?
    • Ensure you're using fresh atsuete powder and enough oil
  2. Can I cook this in a slow cooker?
    • Yes, 6-8 hours on low after browning meat
  3. Is this spicy?
    • No, but you can add chilies to taste
  4. How do I know when the meat is done?
    • Should easily separate with fork, internal temperature 165°F (63°C)
  5. Can I make this ahead for a party?
    • Yes, flavors improve overnight
 
Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula)
Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula)

Nutrition

Calories: 850kcalCarbohydrates: 9gProtein: 39gFat: 57gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1625mgPotassium: 84mgFiber: 1gSugar: 5gVitamin A: 3IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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