Pork asado (Asadong baboy) is originally a Spanish dish that has become popular in parts of Asia such as China and the Philippines. The authentic way of making this is on a barbecue. In the Philippines, we usually braise the meat rather than simply barbecuing it. The beauty of this dish is that you can apply this method to any type of meat such as chicken and beef. There are many ways of cooking asado. Some people prefer to marinate the meat first, but in this recipe we braise it until it’s tender which makes cooking it so simple and easy. Like many other Chinese dishes, the outcome is a thick sauce and a tasty sliced pork. Stay away from complicated methods, do this at home and enjoy the recipe.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 kg pork (shoulder, loin or belly)
- 3 cloves garlic pressed
- 1 small onion sliced
- 2 bay leaves
- 2 star anise
- 1/3 cup brown sugar
- 1/2 cup soy sauce
- enough water to cover the meat
- 2 tbsp cornstarch dissolved in 3 tbsp water
- 1 tsp whole pepper corn
- cooking oil
- Servings: 5
- Time: 1 hour 20 minutes
- Level: Moderate
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Add cooking oil to a preheated pan. Sear the pork over medium high heat until all sides are brown – approximately 10-12 minutes. Transfer to a deep pot.
- Add the soy sauce, bay leaves, sugar, onion, garlic, star anise, whole pepper corn and enough water to cove the meat. Bring to a boil. Simmer over low heat for at least an hour or until fork tender.
- When meat is tender, turn off heat. Set aside on a serving plate. Keep the broth for sauce..
- Strain at least 2 cups of broth and put it in a pot. Pour in diluted cornstarch and stir continuously over medium heat until sauce thickens. Turn off heat.
- Slice the pork into serving pieces about 1/8 inch thick or any desired thickness. Pour the sauce over.
- Serve and enjoy!