Pork tongue asado fried rice
“Asado” refers to: 1) a roast pork marinated in “asado” sauce; 2) the sauce itself which is a sweet-salty thick sauce made with soy sauce, sugar, star anise (or cinnamon bark), garlic, onions and pepper, and thickened with cornstarch or tapioca starch; or 3) both, especially when used as a filling for siopao, or Chinese steamed bread.
In traditional Chinese cooking (from what I’ve read in cookbooks), pork asado means pork tenderloin marinated in the sauce then broiled, cooled, sliced and served (with hoisin sauce on the side) as an appetizer. In the Filipinized version, the pork (usually tied as you would the western roast pork) is cooked in the marinade, then cooled and sliced. The marinade is strained, thickened with cornstarch and poured over the sliced pork.
Ok, so the name of my site already says I’m such a radical in the kitchen. Which means I combined all the asado versions I know of, adding and subtracting something here and there, and used it as a base for fried rice. The result was so good, I actually surprised myself.
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2 Responses to “Pork tongue asado fried rice”Trackbacks
Some related discussions...[...] It’s always interesting to try different kinds of marinade for the meat that goes into fried rice. It started with the pork tongue asado fried rice that I first made years ago. That was when I realized that well-seasoned meat , even when cut into very small pieces, is an ideal ingredient for chinese-style fried rice. My adobo fried rice came about based on that principle. The same thing is true for highly-seasoned fish. If you haven’t discovered it yet, tinapa (smoked fish) goes so well with minced vegetables in a chinese style fried rice. [...]
[...] experimenting with a new recipe for fried rice for days. Hence, I reserved a bowl of pork adobo. If asado fried rice proved good, there was no reason why an adobo-flavored fried rice wouldn’t be better. The [...]