Pork Asado Recipes

CHINESE-STYLE PORK ASADO

Steps:

• Heat oil in a pot over medium heat. Sear the pork shoulder slab on all sides just until lightly browned. Remove meat from oil and set aside.
• From the same pot with oil, saute garlic and onion until limp and aromatic.
• Add back the meat. Pour in soy sauce and cooking rice wine and add the brown sugar and five-spice powder and cook until sugar has caramelized.
• Pour in water enough to cover the meat. Cover pot with lid and let it simmer over low heat until meat is fork-tender.
• Remove cover and turn the heat to medium-high to reduce the liquids. Add the cornstarch slurry and simmer until the sauce becomes thick.
• Take the meat from the sauce and let it rest for 10 minutes on a cutting board. Slice the pork into thin slices.
• Arrange the slices on a serving dish. Drizzle the thick sweet-savory sauce on top of the meat and serve while still warm.

PORK ASADO RECIPE

Steps:

• Combine soy sauce, five spice powder, garlic and salt then mix well.
• Marinade the pork in the combined mixture for at least 1 hour.Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
• Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
• Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
• If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
• Turn off the heat and remove the meat from the cooking pot.
• Allow the meat to rest for about 10 minutes then slice.
• Transfer to a serving plate and top with the thick sauce.
• Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

THE ULTIMATE PORK ASADO RECIPE

Steps:

• In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
• Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
• Add water and sugar and stir to distribute evenly.
• Boil again over low heat for 50 minutes.
• After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
• Serve and top it with the thick sauce and enjoy!

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

ASADO

Steps:

• Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
• Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
• Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
• Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
• Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
• Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
• Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.

PORK ASADO

Steps:

• Cut the pork into 1/2 inch cubes removing any fat. Heat a large pot on medium high and fry the pork allowing it to fry in its own juices. After the meat is browned on all sides, turn the heat to medium low and cover stirring occasional until the meat is fork tender, about 45 minutes.
• Then, add the flour to the pork and stir lightly browning the flour for 2 minutes. Finally, add the tomato sauce, all of the spices and water. Stir to combine and cook on medium heat just until the sauce thickens. Add more garlic salt to taste and chile powder if needed. Also, if sauce gets too thick, you can add another 1/4 cup water until the sauce has the consistency you like. It should resemble a runny gravy.