PORK ASADO RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 9
Steps:
- Combine soy sauce, five spice powder, garlic and salt then mix well.
- Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
- Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
- Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
- If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
- Turn off the heat and remove the meat from the cooking pot.
- Allow the meat to rest for about 10 minutes then slice.
- Transfer to a serving plate and top with the thick sauce.
- Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.
THE ULTIMATE PORK ASADO RECIPE
A sweet dish that utilized pork meat and complemented with white wine. This is one of the few recipes that's undoubtedly mouthwatering.
Provided by Eat Like Pinoy
Categories Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
- Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
- Add water and sugar and stir to distribute evenly.
- Boil again over low heat for 50 minutes.
- After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
- Serve and top it with the thick sauce and enjoy!
Nutrition Facts : Calories 671 kcal, Carbohydrate 16 g, Protein 41 g, Fat 48 g, SaturatedFat 18 g, Cholesterol 163 mg, Sodium 1761 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
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