Roast pork asado
The more common way of cooking pork asado is to braise a slab of pork until tender then slice it afterwards. The Chinese way of cooking pork asado is to roast marinated pork tenderloin (lomo). The difference, of course, is in the way the dish is served. Braised pork asado is served swimming in its thick sweet-salty sauce. Chinese style pork asado is served as a dry meat dish with a dipping sauce on the side.
In the Philippines, lomo is traditionally sold with the lapay (spleen) and bato (kidney). Together, they are called batchoy. In supermarkets, you can buy the lomo without the spleen and the kidney. They cost more than other cuts but the price is really worth it. Once trimmed of outer fat, pork tenderloin is very lean, very tender and cooks fast.
There are three steps in cooking roast pork asado, none of which requires any special culinary skills. First, the pork tenderloin is marinated. Then, it is browned in very hot oil. Finally, it is oven roasted.
ShareYou might like these too...
Comments
4 Responses to “Roast pork asado”If you want your own pic to show with your comment, go get a gravatar!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- nina on 'Chocolate cheesecake': Looks yummy…I agree, Ms. Connie, the finished product is only as good...
- phynkee on 'Chocolate cheesecake': Hi Ms. Connie, your cheesecake recipes are so yummy, I made the coffee...
- Clydi on 'How to caramelize sugar': You are a god send. I have tried several recipes before and my sugar...
- Charlotte on 'Chicken, Edam cheese and pasta dish': Can I omit the white wine?
- winnie on 'Old town mountain coffee': thanks for the heads up and the money saved – was planning to...
Stay updated!
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
Hi Connie.
How true!
hits head for not remembering that
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….
Yes, Fahrenheit.