Pork Spareribs Macao-style Asado with sweet and savory flavors you'll love with steamed rice. This Chinese-style pork dish is easy to make in one pot and is sure to be a family favorite!
Pork Asado is one of the many Filipino dishes influenced by Chinese flavors, mainly from star anise. The dish is traditionally made of a whole slab of pork braised in a sweet and salty mixture of soy sauce, brown sugar, and spices, which is then cooled and served in slices with the sauce.
However, I attended a small get-together last month, and a Macao-style asado that uses pork spare ribs was the centerpiece of the party menu. I enjoyed the dish so much that I shamelessly cornered the already-frazzled hostess to jot down the recipe for me.
I am sure pork slices are delicious, especially with a gloriously sweet and savory sauce to spoon over steamed rice, but gnawing through meaty bones made the dish fun to eat.
If you're looking for the Filipino version, check out my pork asado recipe. It has more of a tangy and savory taste than a sweet and salty flavor, but it's just as delicious!
- Have the butcher cut through the bones to make slicing the spare ribs into 2-inch pieces easier.
- Feel free to swap the ribs with a meatier cut such as pork belly, shanks or Boston butt.
- If you'd like to add vegetables such as pechay and shitake mushrooms, check out my pata tim recipe which has the same set of flavors.
- If you're pressed for time, you can just combine all the ingredients in one pot and simmer until the meat is fork-tender and the sauce is reduced to save time. I do suggest going the extra step of searing the ribs to add extra boost of flavor.
Chinese-style pork asado is delicious as a main dish for lunch or dinner. Serve with steamed rice and your favorite steamed veggies to complete the meal.
How to store leftovers
- Store leftovers in a container with a lid and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan and heat to 165 F. Alternatively, warm in the microwave at 2 to 3-minute intervals until completely heated through.
- 1 tablespoon canola oil
- 2 pounds pork spare ribs, cut into 2-inch pieces
- 4 cloves garlic, peeled and minced
- 1 cup water
- ½ cup soy sauce
- 4 pieces star anise
- 2 bay leaves
- ¼ cup brown sugar
- salt and pepper to taste
- In a wide pan over medium heat, heat oil. Add pork and cook, turning as needed, until lightly browned.
- Add garlic and cook for about 30 seconds or until aromatic.
- Add water and soy sauce. Bring to a boil, skimming any scum that floats on top.
- Add star anise and bay leaves.
- Lower heat, cover, and continue to cook until meat is tender.
- Add brown sugar and stir until dissolved. Continue to simmer until sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”