Pork Asado

INGREDIENTS:
  • 2 lbs. slab of pork loin or shoulder
  • 1/3 cup soy sauce
  • 2 tbsps. oyster sauce
  • ½ tsp. cinnamon powder
  • ½ tsp. powdered cloves
  • 1/3 tsp. anise seeds
  • 2 pcs. bay leaves
  • ½ tsp. crushed peppercorns
  • 1 tsp. minced garlic
  • 2-3 cups fresh or canned pineapple juice
  • ½ cup fresh or canned pineapple tidbits
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch, dissolved in ¼ cup water (optional)
  • 2-3 tbsps. cooking oil

PROCEDURE:
  1. In a large bowl, combine the pineapple juice, soy sauce, oyster sauce, cinnamon, cloves, anise seeds, bay leaves, peppercorns and garlic. Mix well to incorporate the ingredients.
  2. Marinate the pork slab in the mixture for about 1 hour to overnight.
  3. Remove the pork from the sauce and let the excess liquid to drip off. Set aside the marinade sauce.
  4. Heat the oil on a large saucepan and lightly fry the pork, turning on all sides until light brown.
  5. Gradually pour in the marinade mixture and bring to a full boil.
  6. Add sugar and set to simmer for 40 to 60 minutes, flipping the pork halfway through to evenly cook and tenderize the meat.
  7. Take the meat out of the sauce and allow to cool at room temperature. 
  8. Strain the sauce and return to simmer. Add the pineapple tidbits and cook for 2 minutes. To finish, add the dissolved cornstarch and cook until the sauce thickens (optional). Remove from heat.
  9. Cut the meat into ¼-inch slices and arrange on a platter. Garnish with pineapple tidbits and top with the thick sauce. Serve with hot steamed rice. Enjoy!

**Number of Servings: 5

TIPS FROM ENZ:
  1. This recipe also works for chicken and beef. Adjust the cooking time, depending on the type of meat.
  2. Instead of pineapple juice, use 3 tablespoons of rice wine mixed with 2 cups of water.

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