The more popular asado, like the spareribs cooked Macao-style we have in the archive, involves meat braised in a sweet and salty mixture of soy sauce, brown sugar and Chinese spices. This version we have here, however, is how I remember asado prepared in Tarlac. This pork asado is more tart than sweet, closer in taste to bistek as it is cooked instead in lemon juice and soy sauce. Try it and let me know what you think.
- 1-1/2 pounds pork picnic or shoulder cut into 2-inch cubes
- 1/4 cup soy sauce
- juice of 2 lemons about 1/2 cup
- 1-1/2 cups water
- 1/4 cup oil
- 1 large onion peeled and sliced into 1/4-inch thick rings
- 2 medium potatoes peeled and sliced into 1/2-inch thick strips
- salt and pepper to taste
- In a pot over medium heat, combine pork, soy sauce, lemon juice and water. Bring to a boil, skimming any scum that floats on top. Lower heat, cover and simmer until pork is tender. With a slotted spoon, remove meat and set aside. Reserve liquid.
- In a pan over medium heat, heat oil. Add onions and cook for about 30 to 45 second or until half-cooked. Remove from pan. Add potatoes and cook until tender and lightly browned. Remove from pan. Add pork and cook until lightly browned. Remove from pan.
- Remove the excess oil from pan. Add reserved liquid and pork. Bring to a boil. Season with salt and pepper to taste. Continue to cook for about 5 minutes or until liquid is slightly reduced.
- To serve, arrange pork on a platter and garnish with potatoes and onions. Pour sauce on top. Serve hot.