Similar to adobo, every household has their own version of asado – it is usually cooked using chicken, pork, or beef as the meat of choice, and is sometimes also used as a bread bun filling in the neighborhood bakeries.
This particular Filipino-style pot roast recipe holds a special place in Chef Tatung’s heart. It is the pork asado his Grandmother used to cook for the entire family for a lovely Sunday lunch. Unlike the commonly known pot roasted Chinese-style asado, this old-fashioned recipe uses pork rib cuts marinated and slow-cooked in a blend of soy sauce, garlic, lots of ripe tomatoes, spices, and a sprinkle of sugar to balance the acidity, resulting in a harmonious balance of flavors that is both comforting and satisfying.
Ingredients:
РOil, for saut̩ing
– 2 kl Pork Ribs
– â…“ cup Maggi Savor Calamansi
– 2 pcs Onion Minced
– 6 cloves Garlic Minced
– ¼ kl Chicken Liver
– Salt, to taste
– ¼ cup Annatto Oil
– â…“ cup Soy Sauce
– ½ kl Ripe Tomato
– 6 pcs Laurel
– ¼ cup Sugar
– Season with Black Pepper
– 1 Sachet Maggi Magic Sarap
– 2 pcs Red Chili
– 1 pc Red Bell Pepper Julienne
Procedure:
1. Marinate the pork ribs with Maggi Savor Calamansi for at least 10 minutes.
2. In a large sauté pan, heat up the oil and sauté the onions, garlic, and chicken livers then season with salt. Sauté for 3 minutes.
3. Add the marinated pork ribs and annatto oil. Season with soy sauce, then sauté for 5 minutes.
4. Add the ripe tomatoes, laurel leaves, sugar, black pepper, and Maggi magic sarap.
5. Lower the heat, then add the red chili and red bell peppers. Cover and simmer for 15 minutes.
As a timeless classic dish, asado is a testament to the centuries-old fusion of different flavors and cultures. What is your favorite asado version? Share your thoughts in the comment section below.