Good things take some time, just like a winning serving of sweet and tender pork asado. While I still think my father’s take on the dish is the best one I’ve had so far, my own version is still something I can be proud of.
Consulting other recipes (including my dad’s) and trusting my own cooking judgment, I have come up with a formula that easily adds this version to my repertoire of specialty dishes. The result is an indulgent plate of sweet and savory pork slices, with an aroma that will add to the whole experience.
All you need is a big pot, all the ingredients below, and some patience to ensure that the pork is tender enough and that the sauce is the right consistency. Trust me, it’ll be worth it!
Yield: 2–3 servings
Total time: 1 hour and 15 minutes
- 500 grams pork slab
- 2 cups water
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1 tablespoon mirin
- 1 teaspoon salt
- 1 tablespoon peppercorns
- 1 teaspoon five spice powder
- 1/2 teaspoon cinnamon
- 3 garlic cloves, minced
- 3 pieces bay leaves
- 3 pieces star anise
- In a pot, combine all the ingredients except for the pork and mix until well combined.
- Add the pork slab to the pot and submerge in the mixture.
- Bring the pot to a boil, and simmer the pork in the mixture for at least an hour or until the sauce has reduced and caramelized/thickened. Don’t forget to turn the pork halfway, and make sure your fire is controlled so as not to burn the sugar.
- Once done simmering, take the pork out of the pot and let sit on the chopping board for 5 minutes.
- Start slicing the pork and place the slices on a serving plate.
- Pour the sauce from the pot on top of the pork slices.
- Serve and enjoy!
It goes without saying, this pork asado is best served with steamed rice, but you can also use it to top noodles (both dry and with soup). As always, feel free to play around with the recipe to suit your palate, but if you’re a beginner, then the easy recipe above should be a good start for you. Let me know how yours turns out!