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.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pounds whole pork shoulder
- 1/2 cup calamansi juice
- 1/4 cup soy sauce
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1/4 teaspoon peppercorns, cracked
- 1/4 cup canola oil
- 2 large potatoes, peeled and sliced into 1/4-inch thick rounds
- 1 cup tomato sauce
- 1 1/2 cups water
- 1 bay leaf
- 1 can (3 ounces) liver spread
- salt and pepper to taste
Instructions
- 1
In a large bowl, combine calamansi juice, soy sauce, onions, garlic, and peppercorns. Whisk until distributed.
- 2
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.
- 3
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.
- 4
Add pork and sear on all sides until lightly browned. Remove from the pan and drain on paper towels.
- 5
Remove excess oil except for about 2 tablespoons. Add the reserved onions and garlic (from the marinade) and cook until softened.
- 6
Add the reserved marinade, scraping sides and bottom of the pan to deglaze.
- 7
Add tomato sauce, water, and bay leaf. Stir to combine.
- 8
Add pork. Bring to a boil, skimming any scum that floats on top.
- 9
Lower heat, cover, and simmer until meat is fork-tender With a slotted spoon, remove and set aside.
- 10
Add liver spread to the sauce and stir to distribute.
- 11
Continue to cook until thickened. Season with salt and pepper to taste.
- 12
Slice pork into serving slices and arrange on a platter. Garnish with fried potatoes and pour sauce on top. Serve hot.