Gregs Pork Asado Recipes

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THE ULTIMATE PORK ASADO RECIPE



The Ultimate Pork Asado Recipe image

A sweet dish that utilized pork meat and complemented with white wine. This is one of the few recipes that's undoubtedly mouthwatering.

Provided by Eat Like Pinoy

Categories     Main Course

Time 1h30m

Number Of Ingredients 7

2 lbs Pork
1/2 cup Soy sauce
1/4 cup Brown sugar
3 cloves Garlic (minced)
1 tsp White wine
Salt and black pepper (to taste)
3 cups Water

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!

Nutrition Facts : Calories 671 kcal, Carbohydrate 16 g, Protein 41 g, Fat 48 g, SaturatedFat 18 g, Cholesterol 163 mg, Sodium 1761 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

GREG'S PORK ASADO



Greg's Pork Asado image

This is a Filipino recipe. A friend of ours made it for us when he came to visit. We found the recipe in either the Seattle P-I or Journal American newspaper about 15 years ago, which we've since lost, but my husband remembered it and over time we've adapted it to fit our tastes.

Provided by bartzturkeymom

Categories     Pork

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/3 cup water
1/3 cup sugar
1/3 cup soy sauce
1 bay leaf
2 lbs boneless pork steaks
salt
pepper

Steps:

  • Cut the pork into 2-3 inch pieces.
  • Mix the water, sugar and soy sauce in a large frying pan. Add the bay leaf and bring it up to medium high heat.
  • Lay pork pieces in the sauce, cover and cook on medium (keep it low enough that the sauce doesn't boil over; adding additional small amounts of water and soy if needed.) Cook for 10-15 minutes and flip the pork, cooking an additional 10 -15 minutes until done which will depend on the thickness of the pork.
  • Serve the pork over a bed of rice, removing the bay leaf, drizzling the sauce over it and seasoning with salt and pepper to taste.

Nutrition Facts : Calories 105.2, Sodium 1786.3, Carbohydrate 24, Fiber 0.3, Sugar 22.7, Protein 3.4

CARNE ASADA TACOS OR AL PASTOR TACOS



Carne Asada Tacos or Al Pastor Tacos image

I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.

Provided by Vic Voss

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h40m

Yield 6

Number Of Ingredients 26

½ onion, chopped
2 cloves garlic
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon anise seed
1 teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon dried sage
¼ teaspoon ground thyme
2 bay leaves
5 whole cloves
½ cup soy sauce
1 cup cider vinegar
1 orange, juiced
1 lime, juiced
2 pounds flank steak
1 onion, chopped
2 tomatoes, chopped
¼ (7 ounce) can chipotle peppers in adobo sauce, or to taste
3 cloves garlic
1 tablespoon water, or as needed
24 (5 inch) corn tortillas
½ onion, chopped
½ bunch cilantro, chopped
1 bunch radishes, halved

Steps:

  • Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  • Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  • Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  • Heat tortillas in a microwave safe plate until warm, about 1 minute.
  • Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.9 g, Cholesterol 36.4 mg, Fat 8.8 g, Fiber 8.8 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 1336.6 mg, Sugar 4.5 g

ASADO DE PUERCO (MEXICAN PORK STEW)



Asado de Puerco (Mexican Pork Stew) image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h15m

Yield 6

Number Of Ingredients 16

1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

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.

Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g

PORK ASADO



Pork Asado image

Make and share this Pork Asado recipe from Food.com.

Provided by blaza_raquel

Categories     Pork

Time 33m

Yield 2-3 serving(s)

Number Of Ingredients 4

1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1 1/2 lbs pork steak

Steps:

  • mix all the ingredients except pork.
  • cook in low flame.
  • lay down the pork and cover it.
  • you may add water and soy sauce until the meat is tender.
  • top with plain rice and its ready to serve.

Nutrition Facts : Calories 1202.8, Fat 66.5, SaturatedFat 23.8, Cholesterol 380, Sodium 2969.7, Carbohydrate 38.3, Fiber 0.4, Sugar 36.1, Protein 107.3

ASADO



Asado image

Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.

Provided by Priya Krishna

Categories     soups and stews, main course

Time 11h15m

Yield 6 servings

Number Of Ingredients 11

4 pounds boneless pork shoulder
Kosher salt
2 tablespoons canola, grapeseed or other neutral oil
1 medium yellow onion, chopped
1/4 cup sliced garlic cloves, cut 1/8-inch thick (from about 8 to 10 cloves)
1 (15-ounce) can tomato sauce
3/4 cup calamansi or lemon juice
3/4 cup soy sauce
1 bay leaf
1/4 to 1/2 cup grated queso de bola (or Edam cheese), optional
1/2 cup evaporated milk

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.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams

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