Pork ribs adobo is for me, the best adobo in town. The juices from the bones give additional flavorful taste to this dish. Fat is flavor, right? You can use pork belly but I find it too oily. On the other hand, pork ribs has the nice amount of fat and flavor.
Adobo is like the unofficial national food of the Philippines. Foreigners rave about it all over the internet. It has a nice balance of garlicky flavor, spiciness from black pepper, saltiness of soy sauce and the acidity of the vinegar.
Each region in the Philippines has their own version of adobo. Like in Batangas, where they have the adobo flavored with turmeric. We have the white adobo or the adobo version where in, salt is used instead of soy sauce.
Some prefer their adobo swimming in adobo sauce and some, like me, prefer the sauceless adobo. This version of adobo is what I grew up. The meat is actually glazed in adobo sauce with nice quantity of oil extracted from long simmering of the meat.
For meat lovers, they prefer the pork belly since it has all the fat needed to flavor your adobo. However, I find it too oily and artery clogging meat to use. So, I prefer the pork ribs since it has the right amount of oil and flavor compared to the other part of the pig.
My pork ribs adobo recipe has less sauce compared to the regular adobo. I reduced the sauce to minimum just to glazed the meat. This pork ribs adobo recipe is inspired by the adobo recipe we used to eat in our household in our province.
Ingredients
| 500 grams | Pork Ribs |
| 3 Tablespoons | Olive Oil |
| 9 cloves | Garlic, crushed |
| 1 Bulb | Onion, sliced |
| 1/2 teaspoon | Whole Black Pepper |
| 1/4 teaspoon | Powdered Black pepper |
| 1/2 cup | White Vinegar |
| 1 teaspoon | Salt |
| 2 cups | Water |
| 1/4 cup | Soy Sauce |
| 1/4 cup | White Vinegar |
| 1 piece | Bayleaf |
Procedure
Boil the pork ribs for 20 minutes. Discard water and wash the meat thoroughly. Drain and set aside.
Saute garlic, onion, whole black pepper and powdered black pepper in olive oil. Add the pork ribs and saute for 3 minutes.
Add the vinegar and salt. Cover for 5 minutes or until the vinegar evaporates.
Add water and simmer until the pork ribs is fork tender.
Add the soy sauce and stir for a minute. Then, add the white vinegar and bayleaf, and cover. simmer for 10 – 15 minutes. Reduce the sauce to desired level.
Pork Ribs Adobo
Ingredients
- 500 grams Pork Ribs
- 3 Tablespoons Olive Oil
- 9 cloves Garlic crushed
- 1 bulb Onion sliced
- 1/2 teaspoon Whole Black Pepper
- 1/4 teaspoon Powdered Black Pepper
- 1/2 cup White Vinegar
- 1 teaspoon Salt
- 2 cups Water
- 1/4 cup Soy Sauce
- 1/4 cup White Vinegar
- 1 piece Bayleaf
Instructions
- Boil the pork ribs for 20 minutes. Discard water and wash the meat thoroughly. Drain and set aside.
- Saute garlic, onion, whole black pepper and powdered black pepper in olive oil. Add the pork ribs and saute for 3 minutes.
- Add the vinegar and salt. Cover for 5 minutes or until the vinegar evaporates.
- Add water and simmer until the pork ribs is fork tender.
- Add the soy sauce and stir for a minute. Then, add the white vinegar and bayleaf, and cover. simmer for 10 – 15 minutes. Reduce the sauce to desired level.
