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Pork asado

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In the Philippines, there are 2 types of Asado dishes.

One is the asado that came from Spaniards and means “grilled.” Then there’s this version of asado that came from Chinese settlers in the country.

Chinese-style pork asado is similar to a Mexican pork stew, but it’s spicier because it contains five spice powder.

The meat needs to be well marinated in the soy sauce and spice 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, asadong baboy still tastes oriental. After all, it’s a dish influenced by the Chinese!

It’s also a delicate dish because you’ll have to slice the slab after cooking.

You’ll also need to thicken the sauce so you can top it on the meat. It’ll take about an hour or so before you can prepare it.

It’s also popular in restaurants, not only in Chinese restaurants, but in Pinoy ones 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!

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Back in the day, when Filipinos and merchants traded goods, people from China brought over a tasty dish that no one could resist. They gave Filipinos the pork asado recipe, which is a sweet and salty combination.

Pork asado is actually based on a Chinese dish called “char siu” or “叉燒”. It’s a popular dish in Guangzhou and Hong Kong.

The literal translation of “char siu” is “fork roast” because in the old days, this dish was skewered with long forks and placed in front of an open fire to cook. It’s a grilled recipe, not braised pork.

In the Philippines, pork asado is usually marinated with soy sauce, garlic, bay leaves, onions, brown sugar, and Chinese spices like star anise and five spice.

People sometimes falsely assume that this dish is asado de puerco, which is the Spanish dish. But it’s not!

Pork asado is a Chinese-Filipino dish that has become one of the most popular comfort foods in the Philippines.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.