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Adobo Pork

Sharon of Delishar
Servings 4


  • 1 rack of baby back ribs about 1.2kg, cut half length wise and cut into individual rib
  • 1/2 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 tbsp whole black peppercorn
  • 2 tsp brown sugar
  • 1 medium onion sliced into wedges
  • 6-8 cloves garlic lightly smashed
  • 3 bay leaves
  • 1/4 cup water
  • Salt to taste
  • Cooking oil for searing
  • Bunch of kangkong cut into 2 inch pieces


  • Marinate pork ribs in all the above ingredients except kangkong, 1/4 cup water, salt and cooking oil.
  • Allow to marinate for 4-25 hours.
  • When ready, remove meat from marinade and blot dry.
  • Reserve the marinade for braising!
  • Heat oil in dutch oven until oil is shimmering but not smoking.
  • With high heat, sear both sides of the ribs.
  • Do it in batches so as to not over crowd.
  • Remove ribs when done and set aside.
  • Turn off heat, and use kitchen towel to remove all the oil in the pan.
  • Turn on heat to medium, and add in about 1/4 cup of water of marinade.
  • Use a spatula to scrape the charred bits on the bottom of the pot.
  • Add all of the marinade and add the ribs and jus back into the dutch oven.
  • Bring to a boil, and reduce heat to low.
  • Cover and allow to simmer for 45 minutes.
  • Remove cover, add kangkong stir a little.
  • Cover and allow to cook until vegetable is wilted. (about 3 minutes)
  • Fish out all the kangkong, and set aside.
  • Turn the heat up to high and allow the sauce to reduce until desired consistency.
  • Season with salt if needed.
  • Serve over steamed white rice.