Pork Asado
Pork Asado is easy to make and so flavorful! Marinated in soy sauce and citrus juice and then braised in tomato sauce, this Kapampangan-style dish is full of tangy and savory flavors you'll love with steamed rice.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 4 pounds whole pork shoulder
- ½ cup calamansi juice
- ¼ cup soy sauce
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- ¼ teaspoon peppercorns, cracked
- ¼ cup canola oil
- 2 large potatoes, peeled and sliced into ¼-inch thick rounds
- 1 cup tomato sauce
- 1 ½ cups water
- 1 bay leaf
- 1 can (3 ounces) liver spread
- salt and pepper to taste
Instructions
- In a large bowl, combine calamansi juice, soy sauce, onions, garlic, and peppercorns. Whisk until distributed.
- Add pork and massage marinade on the meat. Marinate in the refrigerator for about 2 to 4 hours. Drain meat, reserving liquid, onions, and garlic.
- In a wide, thick-bottomed pan over medium heat, heat oil. Add potatoes and cook until tender and lightly browned. Remove from pan and drain on paper towels.
- Add pork and sear on all sides until lightly browned. Remove from the pan and drain on paper towels.
- Remove excess oil except for about 2 tablespoons. Add the reserved onions and garlic (from the marinade) and cook until softened.
- Add the reserved marinade, scraping sides and bottom of the pan to deglaze.
- Add tomato sauce, water, and bay leaf. Stir to combine.
- Add pork. Bring to a boil, skimming any scum that floats on top.
- Lower heat, cover, and simmer until meat is fork-tender With a slotted spoon, remove and set aside.
- Add liver spread to the sauce and stir to distribute.
- Continue to cook until thickened. Season with salt and pepper to taste.
- Slice pork into serving slices and arrange on a platter. Garnish with fried potatoes and pour sauce on top. Serve hot.
Video
Notes
- Do not marinate the pork for too long as the acids in the marinade will denature the protein fibers and turn the meat mushy. At least 30 minutes up to overnight should do the trick.
- Pork roasts are usually irregular in shape and girth. If serving for a party, you might want to bind the slab with butcher's twine to give it a more uniform and appealing appearance and to ensure even cooking.
- Sear the meat properly to add color and enhance flavor. Pat the meat dry and cook on high heat so it will brown and not steam.
- I like to use pork shoulder, which is pretty meaty with adequate ribbons of fat for juiciness and a great braising cut. You can also use pork loin if you prefer a leaner cut.
- The pork is traditionally cooked whole and then sliced into serving portions. You can cut it in smaller chunks if you want to speed up cooking time or don't have a big enough pan to fit.
- When tender, remove the meat from the sauce and allow it to rest for a few minutes before carving to redistribute the juices. Cover tightly with aluminum foil to keep warm.
- Pan-fry the potatoes until lightly browned to keep them from falling apart when finished off in the sauce. Or you can fry them all the way and serve them as a garnish.
- For a richer flavor, you can shredded quick-melt cheese to the sauce.
Nutrition
Calories: 332kcal | Carbohydrates: 19g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 868mg | Potassium: 982mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 3mg