Roast pork asado

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

2-3 whole pork tenderloin (lomo)
1/4 c. of light soy sauce
1 tbsp. of finely minced garlic
1 tsp. of finely grated ginger
1 shallot, finely chopped
1/8 c. of honey
1 tsp. sesame seed oil
ground black pepper
4-5 tbsps. of vegetable cooking oil
bottled hoisin sauce (for dipping)

Cooking procedure :

Prick the pork tenderloin all over with a fork. Mix together the soy sauce, garlic, ginger, chopped shallot, sesame seed oil, honey and pepper. Rub the pork tenderloin well with the mixture. Place in a covered container and marinate in the fridge for a couple of hours (overnight is best), turning the meat over every few hours.

Heat the cooking oil in a large frying pan. Scrape off the excess marinade from the pork tenderloin and fry the meat in the hot oil, letting them roll in the pan for even browning. When nicely browned, transfer to an oven rack and roast in a 350oC oven for 20-25 minutes.

While the meat is roasting, strain the marinade. Place the strained sauce in a small saucepan, add about 2 tablespoonfuls of water and 2 tablespoonfuls of bottled hoisin sauce. Stir well and heat. Don’t heat it for too long because hoisin sauce burns fast. You just want to remove whatever raw meat taste there is in the marinade.

When the meat is done, cool for about 10 minutes before cutting into 1/4-inch slices. Drizzle the sauce over the meat or serve it on the side.

[tags]pork+asado, pinoy+food, pinoy+cooking, food+blog, cooking+blog, recipes, pinoy+recipes[/tags]

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April 16, 2006  Print This Post   
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Comments

4 Responses to “Roast pork asado”
  1. Connie SG says:
    April 19, 2006 at 10:25 pm

    Hi Connie,
    It’s been a while. As always, your recipes and photos are excellent. Can I just add a comment regarding the cooking of the marinade to make the dipping sauce? The reason we do this is not only to remove the raw taste of meat but more importantly, to kill all the microbes that are present in the marinade. Even if we keep the meat in the fridge, the germs are probably not multiplying but they are still alive and once you put them in a better environment (like room temperature in the Philippines) they start celebrating. So we have to be more conscious. Same goes for all cooking implements that have come in contact with raw meat.
    Connie

    Reply
  2. Connie says:
    April 20, 2006 at 12:25 am

    Hi Connie. :) How true!

    hits head for not remembering that

    Reply
  3. Deanna says:
    April 29, 2008 at 11:25 am

    hi! i leave in new zealand and stumbled upon this site before. anyway, i tried the above recipe last night and my husband loved it. although shouldn’t the temp of your oven be 350 deg F and not C? my oven is in celsius and only goes up to 250 deg… so i cooked the pork in my oven at 170 deg C….

    Reply
  4. Connie says:
    April 29, 2008 at 4:17 pm

    Yes, Fahrenheit.

    Reply
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