Pork Asado Recipe Filipino Style Food

PORK ASADO RECIPE

Steps:

• Combine 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 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.
• Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

CHICKEN ASADO RECIPE

Steps:

• Sprinkle salt and ground black pepper to the chicken, then rub the ingredients and leave it for about 20 minutes.
• Apply heat in a frying pan, pour the Canola cooking oil, then fry the chicken. When all the chicken slices are cooked, set aside.
• In a separate frying pan, apply heat and melt the butter.
• When the butter is fully melted, add and saute the onions until it becomes soft.
• Add the bay leaves and saute for a minute.
• Pour the tomato sauce, stir, then bring to a boil.
• When it started to boil, add the soy sauce, then stir.
• Add the sliced potatoes.
• Add the calamnsi juice and stir.
• Cover the frying pan and simmer for 12 minutes.
• Add the pan fried chicken slices, then mix the chicken to the sauce and simmer for another 5 minutes.
• When the potato is already soft turn off the heat and serve while its hot.

CHINESE-STYLE PORK ASADO

Steps:

• Heat oil in a pot over medium heat. Sear the pork shoulder slab on all sides just until lightly browned. Remove meat from oil and set aside.
• From the same pot with oil, saute garlic and onion until limp and aromatic.
• Add back the meat. Pour in soy sauce and cooking rice wine and add the brown sugar and five-spice powder and cook until sugar has caramelized.
• Pour in water enough to cover the meat. Cover pot with lid and let it simmer over low heat until meat is fork-tender.
• Remove cover and turn the heat to medium-high to reduce the liquids. Add the cornstarch slurry and simmer until the sauce becomes thick.
• Take the meat from the sauce and let it rest for 10 minutes on a cutting board. Slice the pork into thin slices.
• Arrange the slices on a serving dish. Drizzle the thick sweet-savory sauce on top of the meat and serve while still warm.

PORK ASADO

Steps:

• In a large bowl, combine calamansi juice, soy sauce, onions, garlic, and peppercorns. Whisk until distributed.
• Add pork and massage marinade on the meat. Marinate in the refrigerator for about 2 to 4 hours. Drain meat, reserving liquid, onions, and garlic.
• In a wide, thick-bottomed pan over medium heat, heat oil. Add potatoes and cook until tender and lightly browned. Remove from pan and drain on paper towels.
• Add pork and sear on all sides until lightly browned. Remove from the pan and drain on paper towels.
• Remove excess oil except for about 2 tablespoons. Add the reserved onions and garlic (from the marinade) and cook until softened.
• Add the reserved marinade, scraping sides and bottom of the pan to deglaze.
• Add tomato sauce, water, and bay leaf. Stir to combine.
• Add pork. Bring to a boil, skimming any scum that floats on top.
• Lower heat, cover, and simmer until meat is fork-tender With a slotted spoon, remove and set aside.
• Add liver spread to the sauce and stir to distribute.
• Continue to cook until thickened. Season with salt and pepper to taste.
• Slice pork into serving slices and arrange on a platter. Garnish with fried potatoes and pour sauce on top. Serve hot.

SIOPAO ASADO (FILIPINO STEAMED PORK BUNS)

Steps:

• Prep your meat by patting it dry. Heat a medium sized pot over medium heat and add vegetable oil. In small batches, brown the pork pieces on each side for about one minute or until each side has a nice golden coloring. Turn the pieces as each to brown and move in batches to not crowd the pan.
• Remove all the browned meat from the pan and add in the chopped onions and saute for one minute or until fragrant. Add the garlic and saute for about 30 seconds until it's toasted light brown.
• Add the water into the pot and stir to deglaze the bottom of the pan. Then mix in the soy sauce and salt to the pot. Lastly, add the browned meat back in and make sure the meat is covered by the water. Add more water if necessary.
• Raise the heat to high until it reaches a boil and then lower to medium-low to simmer for one hour, covered. Check on this braise every 20 minutes to mix the meat around and add just enough water to keep the meat submerged if necessary.
• The finished meat should be significantly softer and easy to break apart.
• Since the braise takes one hour, prep your dough as soon as you put the braise on a simmer.
• Sift cornstarch, baking powder, and flour together, then add to your stand mixer with the dough hook attachment. Add sugar and instant active yeast and turn the mixer onto stir.
• Turn the stand mixer on low and slowly add the water and vegetable oil. Continue to mix the mixture for about eight minutes until the dough is released from the sides and is smooth.
• Remove, take off from the bowl, shape the dough into a ball.
• Lightly grease the inside of the mixing bowl with one teaspoon of neutral oil and place the dough back into the bowl. Cover with a damp towel and leave it to proof for at least one to two hours or until the dough has doubled in size near a warm windowsill.
• Transfer the softened meat to a cutting board and carefully use tongs and a knife to mince the meat into smaller pieces. They should easily shred when cut with a knife with little resistance.
• In a large saucepan over medium heat, add the chopped meat, pork broth, oyster sauce, hoisin, dark brown sugar, and pepper. Mix thoroughly until the sugar and pepper dissolve. Cook for one minute.
• In a separate small bowl, mix together the cornstarch and water until starch is incorporated.
• Raise the saucepan to medium-high and stir in the cornstarch water mixture. Bring the sauce to a boil and stir consistently for 8-10 minutes or until the sauce thickens to a pudding consistency (see photo for final texture).
• Remove from heat and let cool before assembling siopao.
• Boiled eggs: Boil a small pot with water and add in eggs for 10 minutes. Remove eggs to cool (I put them in an ice bath), peel the shells, and cut into quarters lengthwise.
• After your dough doubles in size (it may take two hours), punch your dough to remove excess gas.
• Move the dough onto a floured surface and lightly knead the dough with the heel of your hand for about one minute until it's smooth and shaped into a ball.
• Cut the dough in half and place one half back into the mixing bowl, covered to prevent it from drying out. With your current half, use your palms to roll it into a large log about 6 inches. Cut this log into 6 even pieces.
• Take one piece and use a rolling pin to roll it out into a four inch diameter circle. If necessarily, sprinkle flour on the surface to prevent sticking. Then, use your rolling pin to thin out the edges of the circle while keeping the middle section the same thickness. Your dough should be the size of about 5 inches now.
• Add three tablespoons of the asado filling in the middle of the circle and one slice of egg on top centered.
• To fold, hold your wrapper filled with meat on your non-dominant hand. With your dominant hand, take your thumb and pointer finger and begin to fold the edges around the meat. This should look like pleating. I like to use my non-dominant hand's pointer and index finger to guide more dough into the pleating. Continue to pleat in a circle until you reach the first pleat and close off the entire top with a pinch. The siopao should have a swirl pattern on the top. Add a small sheet of parchment underneath for it to rest on. Repeat with the rest of the siopao.
• Before steaming, cover the wrapped siopao with the same damp cloth from before and proof again for about ten to 15 minutes.
• Add about one and a half inches of water in your pot, but not too much that it's touching your steamer. Preheat your steamer before adding the siopao for about two minutes.
• Add your siopao into the steamer and leave one inch space between each siopao because they will grow slightly in the steamer.
• Steam the siopao for about 20 minutes and do not remove the lid during this time.
• After they're finished, remove the siopao from the steamer and serve immediately. Repeat with the other siopao.
• Freezing: You can freeze leftover siopao in an airtight container for up to one month. To reheat, wet a towel and wrap it around your siopao on a plate. On high heat, microwave for one minute. If it needs more time, add increments of 30 seconds until it's softened and warm.

THE ULTIMATE PORK ASADO RECIPE

Steps:

• In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
• Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
• Add water and sugar and stir to distribute evenly.
• Boil again over low heat for 50 minutes.
• After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
• Serve and top it with the thick sauce and enjoy!

PORK SPARERIBS MACAO-STYLE ASADO

Steps:

• In a pot, combine spareribs, soy sauce, brown sugar, salt, pepper, star anise, bay leaves, garlic and water.
• Cover and cook over low heat, adding more water in 1/2 cup increments as needed, for about 1 hour or until meat is fork tender and sauce is thickened.
• Serve hot with rice.

GREG'S PORK ASADO

Steps:

• Cut the pork into 2-3 inch pieces.
• Mix the water, sugar and soy sauce in a large frying pan. Add the bay leaf and bring it up to medium high heat.
• Lay pork pieces in the sauce, cover and cook on medium (keep it low enough that the sauce doesn't boil over; adding additional small amounts of water and soy if needed.) Cook for 10-15 minutes and flip the pork, cooking an additional 10 -15 minutes until done which will depend on the thickness of the pork.
• Serve the pork over a bed of rice, removing the bay leaf, drizzling the sauce over it and seasoning with salt and pepper to taste.