Chinese Style Pork Asado Recipes

PORK ASADO

Steps:

• 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.

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.