ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
BEEF ASADO
This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Season the beef with salt and pepper; set aside.
- Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
- Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
- While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
- Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 34.8 g, Cholesterol 137.8 mg, Fat 37.8 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 14 g, Sodium 1194.4 mg, Sugar 10 g
LECHóN ASADO
From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it's a holiday dish that's simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.
Provided by Ana Sofia Pelaez
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
- Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
- Preheat the oven to 250°F.
- Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
- Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
- To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
- Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.
ASADO
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
- Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
- Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
RáPIDO SALMóN ASADO
¿El ingrediente secreto de este suculento salmón asado de rápida cocción? Jarabe (sirope) de arce (maple syrup). Ásalo a la parrilla y danos las gracias luego.
Provided by My Food and Family
Categories Recetas de cena
Time 15m
Yield 4 porciones
Number Of Ingredients 5
Steps:
- Calienta la parrilla engrasada a fuego medio-alto.
- Mezcla bien los primeros 3 ingredientes. Reserva mitad de la salsa para utilizar más adelante.
- Coloca el pescado en la parrilla, ubicando la piel para abajo; pincélalo con la mitad de la salsa. Cocínalo 10 min. o hasta que el pescado se desmenuce con un tenedor, pincelándolo a los 5 min. de cocción con la salsa restante.
- Traspasa el pescado a un plato para servir; espolvoréalo con la albahaca.
Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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