You'll love Pork Spareribs Macao-style Asado with sweet and savory flavors with steamed rice. This Chinese-style pork dish is easy to make in one pot and will surely be a family favorite!
Pork Asado, like Pata Tim, is one of the many Filipino dishes influenced by Chinese flavors, mainly from star anise. The dish is traditionally made of a whole slab of pork braised in a sweet and salty mixture of soy sauce, brown sugar, and spices, which is then cooled and served in slices with the sauce.
However, I attended a small get-together last month, and a Macao-style asado that uses pork spare ribs was the centerpiece of the party menu. I am sure pork slices are delicious, especially with a gloriously sweet and savory sauce to spoon over steamed rice, but gnawing through meaty bones made the dish fun to eat. I enjoyed the dish so much that I shamelessly cornered the already-frazzled hostess to jot down the recipe.
If you're looking for the Filipino version, check out my pork asado recipe. It has more of a tangy and savory taste than a sweet and salty flavor, but it's just as delicious!
- Pork spare ribs- Have the butcher cut through the bones to make slicing the spare ribs into pieces easier. You can swap the ribs with a meatier cut such as pork belly, shanks or Boston butt.
- Oil- for searing the meat and sauteing aromatics
- Soy sauce- adds saltiness and umami taste.
- Garlic, bay leaves, and star anise- these aromatics and spices add another layer of flavor, particularly the latter, which provides the sweet licorice distinctive of a Macao-style dish.
- Brown sugar- balances the savory notes with a hint of sweetness.
- Water- liquid for braising. You can also use pork broth to boost flavor.
- Salt and pepper- season to taste
How to make Pork Spare ribs Macao-style Asado
- Heat oil in a wide pan. Add spare ribs and cook until lightly browned.
- Add garlic and cook until aromatic.
- Add water and soy sauce. Bring to a boil, skimming any scum that floats.
- Add star anise and bay leaves. Simmer until the meat is tender.
- Stir in brown sugar and continue to simmer until sauce is reduced.
- Season with salt and pepper to taste.
Cooking tips
- If you'd like to add vegetables such as pechay and shitake mushrooms, check out my pata tim recipe which has the same set of flavors.
- If you're pressed for time, you can just combine all the ingredients in one pot andย simmer until the meat is fork-tender and the sauce is reduced to save time. I do suggest going the extra step of searing the ribs to add extra boost of flavor.
Frequently Asked Questions
Is Char sui the same as pork asado?
Although Macao-style asado is influenced by the Chinese Char sui, the former is a braised dish while the latter is grilled.
What is Filipino asado?
Filipino-style asado is a dish made of pork shoulder braised in a tangy and savory tomato sauce, calamansi, and soy sauce. The meat is slow-cooked until fork tender, cut into slices, and topped with the hearty sauce to serve.
The Chinese-style macao asado is braised in a sweet and savory sauce made of soy sauce, brown sugar, aromatics, and spices such as garlic, bay leaves, and star anise.
Serving suggestions and storage instructions
- Chinese-style pork asado is delicious as a main dish for lunch or dinner. To complete the meal, serve with steamed rice and your favorite steamed veggies.
- Leftovers can be stored in a container with a lid and refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, place in a saucepan and heat to 165 F. Alternatively, warm in the microwave at 2 to 3-minute intervals until thoroughly heated.
More spare ribs recipes
Ingredients
- 1 tablespoon canola oil
- 2 pounds pork spare ribs, cut into 1 ยฝ-inch pieces
- 4 cloves garlic, peeled and minced
- 1 cup water
- ยฝ cup soy sauce
- 4 pieces star anise
- 2 bay leaves
- ยผ cup brown sugar
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add pork and cook, turning as needed, until lightly browned.
- Add garlic and cook for about 30 seconds or until aromatic.
- Add water and soy sauce. Bring to a boil, skimming any scum that floats on top.
- Add star anise and bay leaves.
- Lower heat, cover, and continue to cook until meat is tender.
- Add brown sugar and stir until dissolved. Continue to simmer until sauce is reduced.
- Season with salt and pepper to taste. Serve hot.
Notes
Nutrition Information
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
BobB says
I made this again ...used coconut sugar (an excellent substitute for brown sugar.)
I did not chop the ribs into small pieces this time ...I used full length ribs. They worked just as well.
This recipe is fast, easy and delicious. And ...there aren't many other 5 star fast & easy pork rib recipes out there. A nice way to cook pork ribs.
And, the family ...once again ...gave the recipe a full 5 stars.
We will make it again (and again.) Highly recommended.
BobB
BobB says
I made 8 servings.
The whole family, young and old, loved it!
A little short on the star anise so I added about some 5-spice. Otherwise, I followed the recipe spot on. Very nice.
Another excellent and uncomplicated recipe from your website Lalaine.
Thanks for sharing!
BobB
elvira says
Love the cooking style
margeree magarro says
Your recipes and steps in cooking foods are so easy to follow. yet have a very amazing outcome. More power to kawaling pinoy. me and my family enjoys every bit of foods done through the help of your page.
Michaela Mae Ampuan says
I love how easy yet delicious this recipe is. Thank you for sharing! โค
Lalaine Manalo says
You're welcome ๐
MArk says
can i use white sugar though?
Lalaine Manalo says
Yes, you can. Just adjust the amount as white is sweeter than brown sugar.
Lerma says
I canโt find star anise, can I make without it? Thanks
Lalaine Manalo says
Star anise is a key ingredient that gives this dish its distinct flavor. You can make it without the star anise, it will still have the sweet and salty flavor but without the sort of licorice flavor.
Lerma says
I canโt find whole star anise, but I saw powdered ones. Can I use that instead and how much?
Pia says
I try this today for dinner.. I'm looking everyday a recipe for my employer..
Lalaine Manalo says
Happy cooking!
Conch L. says
Iโm confused about step 1... Is
it another way of cooking it?
Lalaine Manalo says
Thank you so much for bringing it to my attention. Yes, it was another way of doing it. Like I mentioned on the post, the original recipe was very simple as you add all the ingredients in one pot and let it simmer. I modified it to include browning the ribs first.
Hazel says
I have tried this recipe, it was really really good!๐ thanks for sharing, I have a new menu that I can share with my family.โค
Lalaine Manalo says
I am glad you enjoyed it!
Reynosa says
Gusto ko maytoto masarap na resipe