Kapampangan-style Pork Asado marinated in citrus juice and soy sauce and braised in tomato sauce until tender and flavorful. It's a hearty and tasty dish perfect for family dinners or special occasions!
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Chinese vs Kapampangan Asado
There are two types of Asado known in Filipino cuisine. One is the sweet and salty Chinese style where the meat is cooked low and slow in soy sauce, brown sugar, and spices such as star anise and five-spice.
A good example of this variant is Pata Tim made of whole pork leg, our popular Macao spare ribs, and of course, our favorite siopao asado filling.
The other version, a Kapampangan recipe, has more of a tangy and savory taste profile.ย The pork shoulder is first marinated in citrus juice, soy sauce, and aromatics such as garlic, onions, and peppercorns and then braised in tomato sauce until fork-tender and tasty.
A generous dollop of tinned liver spread is usually added to help thicken the sauce and enhance flavor, along with pan-fried potatoes to extend the dish.
Cooking tips
- 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.ย 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.
How to serve and store
- Although Kapampangan-style pork Asado is often served for holidays, fiestas, and special occasions, it's simple enough to make for everyday family meals. It's a hearty and tasty dish that goes well with steamed rice.
- Store the meat with the sauce in an airtight container to prevent it from drying out.
- To reheat, place in a wide pan over medium heat and add water if needed to loosen the sauce. Heat, stirring regularly, to an internal temperature of 165 F. For best results, use freshly-fried potatoes for garnishing.
Not in the mood for pork? Try the chicken version!
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.
Course: Main Entree
servings
Ingredients
- 4 pounds whole pork shoulder
- ยฝ cup calamansi juice
- ยผ cup soy sauce
- 1 onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- ยผ teaspoon peppercorns, cracked
- ยผ cup canola oil
- 2 large potatoes, peeled and sliced into ยผ-inch thick rounds
- 1 cup tomato sauce
- 1 ยฝ cups water
- 1 bay leaf
- 1 can (3 ounces) liver spread
- salt and pepper to taste
Instructions
- 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.
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.ย 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.
Video
Nutrition Information
Calories: 332kcal, Carbohydrates: 19g, Protein: 30g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 93mg, Sodium: 868mg, Potassium: 982mg, Fiber: 3g, Sugar: 4g, Vitamin A: 177IU, Vitamin C: 28mg, Calcium: 45mg, Iron: 3mg
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Edisa Butalid says
I must try your Pork Belly Recipe tgis coming Noce Buenaโค๏ธ... But i would like to try one this week, i am so excited to do this. I will send you a message right away maam. Thank youโค๏ธ
Eley Valencia says
I love this recipe.. this is the recipe that Iโve been looking for prepared by my late grandmother circa 1980โs during fiesta in Batangas and for our family gathering!
Jelly says
Perfect for the coming holidays. Especially now that the pandemic might not go away soon yet.
Lalaine Manalo says
Yes! This recipe is indeed a great addition to the table during the holidays! ๐
J Tamayo says
This looks delicious! Gotta try this style of cooking pork asado sometime.
Rachelle says
Hi, is there a substitute for the liver spread? Thanks!
Lalaine Manalo says
You can replace it with shredded cheese. Probably not the same exact flavor, but also great in adding creaminess and thickening the sauce ๐
Nick S says
Very tasty, but I would change the time. A 4-5 pore butt may take 2-3 hours to cook. I LOVE the flavors... we did a plan-B for dinner and had this the next day.
Lalaine Manalo says
Thanks for the feedback!
Liz says
Hello! I wanted to do this but i only have pork belly and 10 lbs of frozen potatoes that i cut into french fries and big cubes. I suppose I can use either cut of potatoes but it wouldn't look nicer.
Deanna says
we liked this recipe a lot too. ๐
Lalaine says
Thanks for feedback, Deanna ๐
Peachy @ The Peach Kitchen says
I love Pork Asado! Your version looks really delicious.
Lalaine says
Thanks, Peachy ๐