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:
- 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.
- Marinate the pork slab in the mixture for about 1 hour to overnight.
- Remove the pork from the sauce and let the excess liquid to drip off. Set aside the marinade sauce.
- Heat the oil on a large saucepan and lightly fry the pork, turning on all sides until light brown.
- Gradually pour in the marinade mixture and bring to a full boil.
- Add sugar and set to simmer for 40 to 60 minutes, flipping the pork halfway through to evenly cook and tenderize the meat.
- Take the meat out of the sauce and allow to cool at room temperature.
- 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.
- 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:
- This recipe also works for chicken and beef. Adjust the cooking time, depending on the type of meat.
- Instead of pineapple juice, use 3 tablespoons of rice wine mixed with 2 cups of water.
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