Pork Ribs Adobo
Adobo is one of the most popular Filipino dish and there are many varieties of adobo you can find in Filipino cuisine. The usual pork adobo you can find is pork shoulder or pork belly which is tasty because it includes the meat with the fat. But pork ribs is even tastier when you cook it into an adobo dish because the bones ads zest to the dish. If adobo is your favorite dish, I’m sure this is a must try.
- 1 kilo pork ribs (e.g. baby back ribs or spare ribs)
- ¼ cup soy sauce
- ¼ cup vinegar
- 3 pcs bay leaves
- 1 Tbsp. brown sugar
- 1 medium size onion, chopped
- 6 cloves garlic, minced
- ½ tsp. ground black pepper
- ½ tsp. granulated seasoning (e.g., Magic Sarap, NamNam)
- 3 cups water
- Soak the chopped pork ribs in water for at least 30 minutes to remove the blood and odor.
- Strain the pork ribs and put in pot. Then add soy sauce, vinegar, garlic, onion, bay leaf, sugar, pepper, granulated seasoning and water.
- Cook in a medium high heat for about 1 hour or until the pork is tender and the liquid has evaporated to 1 cup or less.
- Just check the adobo while cooking if the liquid has dried up and add water if necessary to avoid burning the dish.
- Serve hot with steamed rice.