Pork asado of Pampanga is a tasty stew marinated in lemon juice and soy sauce. Tender pork slices braised in tomato juice and butter that is so moist and flavorful.
This dish is great for days when you just want something easy and low-key to cook. It’s really quick to prepare, and is very easy to cook. You can’t go wrong in preparing this tasty pork stew since the procedure is simple; all you need to do is marinade the meat in a mixture of spices and seasonings and boil it until tender. So let’s get those aprons on and let’s cook! Enjoy!
What is Kapampangan Asado?
Pork asado may sound Spanish but is actually a dish that the Chinese introduced in the Philippines. Asado is also famous as a siopao (dumplings) filling. The other variant is bola-bola (meatballs). Cooking kapampangan pork asado has a different method or technique than The Chinese asado. The Kapampangans stew the pork in tomato sauce. Giving this sweet dish a bit of tang.
What other pork cuts you can use?
Pork Loin in not only good for roasting but also for making asado. I would not suggest using tenderloin as they quickly dry out.
Pork shoulders is an alternative to pork loin. Pork shoulder takes advantage of long, slow cooking that tenderizes it and render the fat.
Tips for best results.
Don’t skip the butter! it acts as a carrier for the other ingredients and adds flavor.
Sear the pork loin on all sides to give it a rich flavor.
Best served with pan fried potatoes as garnish or steamed rice.
Store leftovers in an airtight container and reheat in a pan over low heat.
The secret ingredient is always LOVE
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Beef Mechado is a tomato based stew that is insanely delicious, full stop! Tender beef with thick and tangy sauce with carrots and potatoes that goes best with steamed rice or even bread.
Pork Pata Humba slowly cooked until tender and flavorful. Braised pork hock with a sweet and savory sauce that goes perfectly well with steamed rice!
- 1 ½ kilo pork loin uncut and washed thoroughly
- ⅔ cup soy sauce
- 1 tbsp salt
- 1 tsp ground black pepper
- ¼ cup lemon or calamansi juice or vinegar
- ½ large onion or 2 medium sized / chopped
- 4 cloves chopped garlic chopped
- 3 tbsp cooking oil
- 4 medium tomatoes chopped
- 2 pcs bay leaves
- 1 tbsp sugar
- 1 cup water
- 1 tbsp butter
- In a bowl scrub the pork with salt and pepper then pour the soy sauce, and lemon juice. Add 1 tsp of chopped garlic and 1 tbsp. of chopped onion and mix well. Marinate for minimum of 30 minutes or overnight.
- Heat oil in a deep pan or pot over medium heat and sear all sides of pork loin until brown. Set aside and save marinating sauce for later use.
- Using the same pan or pot, turn down heat to low and saute onion until translucent then add garlic and cook until fragrant. Tip in tomatoes and simmer for 3-5 minutes then mash tomatoes to render juice.
- Add the marinate sauce you set aside, stir then add bay leaves, sugar, and water then stir again. Place the seared pork loin into sauce and cover. Let simmer for 15 minutes and turn the pork for an even cooking.
- Cover with a lid again and simmer-cook until pork is tender. When the pork is soft and tender add butter then simmer for another 10 minutes or until the sauce is thick. Remove the pork from the pan and thinly slice approx. quarter of an inch. Arrange in a serving dish and pour sauce on top. Bon appetit!