Pork Adobo with Country Ribs
Pork Adobo with Country Ribs
Ingredients
- 2 pounds boneless pork country style ribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 6 garlic, cloves, peeled and smashed
- 3 bay leaves
- 1 teaspoon black peppercorns, whole
- 1 tablespoon brown sugar, packed
- 1 tablespoon vegetable oil
- 4 cups steamed white rice, for serving
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the pork country style ribs, soy sauce, white vinegar, water, smashed garlic cloves, bay leaves, and whole black peppercorns. Stir to ensure the pork is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to marinate.
⏱️ 60 min
- 2
After marinating, remove the pork from the marinade, reserving the marinade. Pat the pork pieces dry with paper towels. This will help them brown better.
⏱️ 5 min
- 3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the pork pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear the pork until browned on all sides, about 3-4 minutes per side.
⏱️ 15 min
- 4
Once all the pork is seared, return all the pork to the pot. Pour the reserved marinade over the pork. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the pork is very tender.
⏱️ 60 min
- 5
After 60 minutes, remove the lid and stir in the brown sugar. Increase the heat to medium and continue to simmer, uncovered, for another 15-20 minutes, or until the sauce has reduced and thickened slightly to your desired consistency. The pork should be fork-tender.
⏱️ 20 min
- 6
Taste the sauce and adjust seasoning if needed. Remove the bay leaves before serving.
⏱️ 5 min
- 7
Serve the Pork Adobo hot over steamed white rice, garnished with sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Adobo with Country Ribs
- 2 pounds boneless pork country style ribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 6 garlic, cloves, peeled and smashed
- 3 bay leaves
- 1 teaspoon black peppercorns, whole
- 1 tablespoon brown sugar, packed
- 1 tablespoon vegetable oil
- 4 cups steamed white rice, for serving
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the pork country style ribs, soy sauce, white vinegar, water, smashed garlic cloves, bay leaves, and whole black peppercorns. Stir to ensure the pork is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to marinate.
⏱️ 60 min - 2
After marinating, remove the pork from the marinade, reserving the marinade. Pat the pork pieces dry with paper towels. This will help them brown better.
⏱️ 5 min - 3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the pork pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear the pork until browned on all sides, about 3-4 minutes per side.
⏱️ 15 min - 4
Once all the pork is seared, return all the pork to the pot. Pour the reserved marinade over the pork. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the pork is very tender.
⏱️ 60 min - 5
After 60 minutes, remove the lid and stir in the brown sugar. Increase the heat to medium and continue to simmer, uncovered, for another 15-20 minutes, or until the sauce has reduced and thickened slightly to your desired consistency. The pork should be fork-tender.
⏱️ 20 min - 6
Taste the sauce and adjust seasoning if needed. Remove the bay leaves before serving.
⏱️ 5 min - 7
Serve the Pork Adobo hot over steamed white rice, garnished with sliced green onions.
⏱️ 5 min