Saturday, May 19, 2012

My Creamy and Spicy Adobong Ribs sa Gata

This is the second of my adobo series.  I know it took a long time to follow the last one but I think it's worth the wait for this recipe would really make your palate happy.

This is my recipe for adobong pork ribs with gata or coconut milk.  The taste is just soooo yummy!  you can taste all the important flavors  in a dish and everything is balanced by the coconut milk.  It also made the dish creamy.
1/2 k pork ribs
4 tbsp white vinegar (Datu Puti w/ chilis, onions and garlic)
1 tbsp worcestershire sauce (Leah Perrins)
1 tbsp rice wine vinegar
1 tsp Maggie savour
2 tbsp soy sauce (Marca Pina)
1 tbsp garlic, minced (for marinade)
1 tbsp garlic, minced (for sauteeing)
1 onion, chopped
1/2 tsp coriander
1/2 tsp sweet basil
1/2 tsp pepper
2 pcs green chilis or jalapenos
2 pcs bay leaf
1/4 c water
salt to taste (optional)
1 cup coconut milk
hardboiled eggs

Marinate the ribs with soy sauce, worcestershire sauce, soy sauce, rice wine vinegar, white vinegar, maggie savour, garlic, pepper, coriander and bay leaf for 30 minutes.
Heat a pan.  Sear ribs in olive oil. Remove from pan when the ribs turn into slightly brown color.
Sautee onions and garlic. 
Put in ribs into the pan and stir.
Pour in the chilis, marinade and water.
Add salt if you want or additional pepper.
Put in the sweet basil and eggs.
Boil until the meat is cooked.
Pour in the coconut milk and simmer for 3 minutes.

A comment or two will be appreciated...



  1. tried this today - it was great! :) thanks for this

  2. that's great to hear! Hope you try the other recipe too...thanks


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