Asado is the technique and the social event of having or attending a barbecue in various South American countries, where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero.
Philippine Asado refers to two different Filipino braised meat dishes. The name originate from Spanish asado, a reference to the original dish it was applied to, the Chinese-Filipino version of char siu barbecues usually known as pork asado. However, the Filipino versions have evolved to be braised, not grilled. The other Filipino dish also known as asado is asado de carajay. Unlike the Chinese-derived version, it is savory rather than sweet.
INGREDIENTS:
1 1/2 lbs. pork
1 teaspoon five spice powder
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon garlic, minced
2 tablespoons cooking rice wine
1/4 teaspoon salt
1 to 2 cups water
INSTRUCTIONS:
- Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
- Marinade the pork in the combined mixture for at least 1 hour.
- Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
- Add brown sugar and stir to distribute evenly.
- Simmer for about 40 minutes flipping the meat after 20 minutes of so to tenderize the other side.
- Turn off the heat and remove the meat from the cooking pot.
- Allow the meat to rest for about 10 minutes then slice.
- Transfer to a serving plate and top with the thick sauce then service.
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