{"id":9757,"date":"2015-06-08T04:12:14","date_gmt":"2015-06-08T11:12:14","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=9757"},"modified":"2023-05-28T15:56:52","modified_gmt":"2023-05-28T22:56:52","slug":"pork-ribs-adobo-with-atsuete","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/pork-ribs-adobo-with-atsuete\/","title":{"rendered":"Pork Ribs Adobo with Atsuete"},"content":{"rendered":"\n

Pork Ribs Adobo with atsuete<\/strong> is another regional version of our classic Filipino stew. This Ilonggo Adobong Pula is easy to make yet loaded with bold flavors. Perfect with steamed rice!<\/p>\n\n\n\n

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Pork Ribs Adobo with Atsuete<\/figcaption><\/figure>\n\n\n\n\n\n

Adobo, especially adobong manok<\/a>, is one of the most popular dishes in the Philippines and is considered our national dish. It is not surprising that you'll find variations of this ubiquitous stew from household to household, from one region to the next.<\/p>\n\n\n\n

you'll 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<\/a>, requiring a simple braise to get the meat super tender and flavorful.<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n

This adobo version includes ingredients such as ginger and atsuete, which gives it a distinct flavor.<\/p>\n\n\n\n

\"pork<\/figure>\n\n\n\n