Sunday 21 November 2010


Asado is a very popular Filipino pork stew that is almost the same as adobo. Adding bay leaf to adobo would, in my town, change the dish to asado

This recipe is a variant of the Tagalog asado. Although the word is of Spanish origin and literally means grilled or roasted, it is a stew in Philippine cuisine. 

I used balsamic vinegar instead of the usual white vinegar. This resulted in a very mellow tang rather than acidity. I also used cola, which helped tenderize the meat as well as added a different kind of sweetness and flavour. It is served on a bed of fried potatoes and topped with onion rings. 


1 kg. of skinless pork shoulder meat, trim off fat and cut into 2"x2" cubes
1 can of cola
1 clove of garlic
1 medium onion, chopped
1/4 c. balsamic vinegar
1/4 c. sherry
1/4 c. light soy sauce
2 tbsps. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 bay leaf
1/2 c. water
4 potatoes, peeled and cut into thick rounds
1 onion, sliced into thick rings


Put all the ingredients, except for the water, potatoes and onion rings, in a heavy pan or pot with lid. Mix well and leave to marinade for at least 30 minutes. 

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender. 

When this happens, turn the heat up and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce. Pour  the 1/2 c of water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Fry the potatoes until cooked and golden. Fry the onions just until it starts to soften. It should still retain its shape. 

To serve, lay the potatoes on a serving dish and spoon the asado over it. Top with the onion rings.

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