Pork Asado Kapampangan
Try this special Pork Asado Kapampangan recipe from my hometown for a traditionally delicious Filipino dish.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp oil
- 2 large potatoes (- peeled and cut into slices)
- 2 lb pork shoulder (- cut into 3-4 big chunks)
- 2 clove garlic (- minced)
- 2 medium or 1 large onion (- chopped)
- 1 cup tomato sauce
- 1/4 cup lemon juice (or calamansi juice )
- 1/2 cup soy sauce
- 1 bunch dried thyme (or oregano)
- 10-12 pc peppercorn
- 2-3 cup water
- 3 oz (small can) liver spread
- 1/2 cup grated cheese
Instructions
- 1
Heat 2 tablespoon oil in a pot over medium-high heat. Fry the potato slices in a single layer until lightly browned. Remove from oil and set aside.
- 2
In the same pot, add another tablespoon of oil. Sear the pork shoulder cuts until browned. Remove from oil and set aside.
- 3
Still, in the same pot over medium heat, saute garlic and onions until limp and aromatic. Pour the tomato sauce, calamansi or lemon juice, and soy sauce.
- 4
Add the pork cuts, dried oregano, and peppercorns and cook for a minute or two, turning the cuts from time to time.
- 5
Add the water and bring to a boil. Once it starts to boil, cover the pot with the lid and turn the heat to low. Let it simmer until meat is fork-tender, about 45-60 minutes.
- 6
Remove cover add the liver spread and turn heat up to reduce the liquids to a thicker sauce. Add the grated cheese and cook for another 2-3 minute.
- 7
Serve with rice while warm.