Pork Asado (Kapampangan) is a sweet pork dish that was introduced by the Chinese. It is easy and quick to make and an ideal menu for fiesta, birthday, baptism, wedding and any occasion.
Asadong Baboy is a Filipino favorite Chinese dish recipe you may also add in siopao filling or even top to your stir fry noodles or any mami soup. Yummy! (Updated May 6, 2021): Pork Asado Kapampangan version.
Pork Asado (Kapampangan)
1 kilogram whole pork loin or lomo, (you may also use pigue or ham/leg cut)
5 pieces calamansi, juiced (or 1 lemon)
¼ cup light soy sauce
½ cup tomato sauce
3 tablespoon tomato paste
2 bay leaves
1 red bell pepper, minced
1 potato, chopped in small pieces
2 stalk celery, minced
1 tbsp fish sauce
salt and pepper to taste
1 tablespoon sugar
spring onions, minced (garnish)
1. Combine all ingredients and pork in a pot and cook over medium-low heat for about 45 minutes, or until pork becomes tender. There is no need to add water, because the pork meat will render its own liquid as you cook it over low heat.
2. Remove the whole pork and leave the sauce in the pot.
3. Continue to cook sauce until all other ingredients melt with the sauce. Set aside.
4. In a non stick pan, heat some oil to fry the pork until brown on all sides, just use medium-low heat. Let cool and slice thinly using a sharp knife.
5. Transfer in a large plate and pour in some sauce on top. Garnish with minced spring onions on top.
6. Serve and enjoy!
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