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3.8 from 39 votes

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 mins
Cook Time
2 hrs
Marinating
1 d 4 hrs
Total Time
1 d 6 hrs 10 mins
Servings: 6 servings
Calories: 332 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 4 pounds whole pork shoulder
  • ½ cup calamansi juice
  • ¼ cup soy sauce
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • ¼ teaspoon peppercorns, cracked
  • ¼ cup canola oil
  • 2 large potatoes, peeled and sliced into ¼-inch thick rounds
  • 1 cup tomato sauce
  • 1 ½ cups water
  • 1 bay leaf
  • 1 can (3 ounces) liver spread
  • salt and pepper to taste

Instructions

    Cup of Yum
  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.

Notes

  • Do not marinate the pork for too long as the acids in the marinade will denature the protein fibers and turn the meat mushy. At least 30 minutes up to overnight should do the trick.
  • Pork roasts are usually irregular in shape and girth. If serving for a party, you might want to bind the slab with butcher's twine to give it a more uniform and appealing appearance and to ensure even cooking.
  • Sear the meat properly to add color and enhance flavor.  Pat the meat dry and cook on high heat so it will brown and not steam.
  • I like to use pork shoulder, which is pretty meaty with adequate ribbons of fat for juiciness and a great braising cut. You can also use pork loin if you prefer a leaner cut.
  • The pork is traditionally cooked whole and then sliced into serving portions. You can cut it in smaller chunks if you want to speed up cooking time or don't have a big enough pan to fit.
  • When tender, remove the meat from the sauce and allow it to rest for a few minutes before carving to redistribute the juices. Cover tightly with aluminum foil to keep warm.
  • Pan-fry the potatoes until lightly browned to keep them from falling apart when finished off in the sauce. Or you can fry them all the way and serve them as a garnish.
  • For a richer flavor, you can shredded quick-melt cheese to the sauce.

Nutrition Information

Calories 332kcal (17%) Carbohydrates 19g (6%) Protein 30g (60%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 93mg (31%) Sodium 868mg (36%) Potassium 982mg (28%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 177IU (4%) Vitamin C 28mg (31%) Calcium 45mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 332

% Daily Value*

Calories 332kcal 17%
Carbohydrates 19g 6%
Protein 30g 60%
Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 93mg 31%
Sodium 868mg 36%
Potassium 982mg 21%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 177IU 4%
Vitamin C 28mg 31%
Calcium 45mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.