If you love Filipino Food then you must love this dish which came from our Chinese friends.
Back in the day when Filipinos and merchants traded goods, these people from China brought to them a tasty dish that no one will be able to resist.
They gave Filipinos the Pork Asado Recipe which is a sweet and salty combination.
To date, so many Filipinos love it and even tourists who visit the country try this one-of-a-kind sweet and salty dish. But how did Filipinos come to know this dish and what is its history?
In this post we'll cover:
Pork Asado recipe
Pork Asado Recipe (Asadong Baboy)
- 1 kilo Pork Belly, shoulder or loin
- 2 tsp five spice powder
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 tsp garlic minced
- 1 pc bay leaf
- 1 pc star anise
- ¼ tsp salt
- 2 cups water
- 2 medium-sized Potatoes (Optional)
- Combine the Soy Sauce, five-spice powder, garlic, and salt then mix well.
- Marinade the pork in the combined mixture for at least 1 hour.
- Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
- Add bay leaf and star anise.
- Add brown sugar and stir to distribute evenly.
- Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
- If the sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
- Turn off the heat and remove the meat from the cooking pot.
- Allow the meat to rest for about 10 minutes then slice.
- Transfer to a serving plate and top with the thick sauce.
- Serve with hot rice.
Types of Pork Asado Recipes
The name for their Asado is Char Siu. The Filipino version of the Pork Asado Recipe is not grilled but braised.
There are even 2 ways to prepare Asado here; one is the Asado buns and one is this recipe.
The way to cook this is to braise the meat in soy sauce, garlic, bay leaves, onions, brown sugar, and Chinese spices like star anise and five-spice.
The spices give the Asado dish the unique flavor it has. This dish is also similar to Humba, Hamonado, and Pata Tim. The difference between this dish and humba is the ingredients.
In Humba, the cook must also use, aside from pork; pineapple juice, vinegar, banana blossoms, and whole peppercorns.
On the other hand, Pata Tim makes use of pork knuckles instead of meat variants of pork. Some cooks also use mushroom and “Bok Choy” for this dish.
This pork dish uses a thick slab of meat which, much like Lechon Kawali, will only be cut after cooking. The meat needs to be well marinated in the soy sauce mixture before cooking.
This ensures that the taste is rich and the meat is flavorful and tender. After cooking and while serving, you’ll realize that besides being a Pinoy dish, it still tastes oriental.
After all, it is a dish influenced by the Chinese. It is also a delicate dish because you’ll have to slice the slab after cooking.
You will also need to thicken the sauce so you can top it on the meat. It will take about an hour or so before you can prepare it.
It’s also popular in restaurants and not only Chinese restaurants but Pinoy restaurants as well.
But, the best way to eat it is at home when you’re with family because you’re forming a close and irreplaceable bond with them.
This dish is both satisfying and filling. It will also have you running for seconds and thirds. Don’t be intimidated to do the dish because it’s easy despite the time you will consume to cook it.
It’s a must-try dish and a dish that even kids will love because of its sweetness. So don’t forget to include this Pork Asado Recipe on your menu today!
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Also check out this Filipino Lechon pork belly recipe