Everybody loves a good cooked meat – roasted, simmered, baked, fried, you name it and everybody enjoys it, provided that herbs and flavor are infused into the strands of meat. One of best way of infusing the flavor into meat yet retaining the tenderness and moisture is to braise the meat. Braising is slowly cooking a slab of pork, cooled, sliced and served with its thickened braising sauce.
PORK ASADO is a succulent braised pork without the skin and fat or less fat, full of sweet and salty blend of sugar and soy sauce. Preparing this dish requires time and attention so as to slowly cook, not to burn the bottom of the meat and allowing the flavor of the seasonings to be absorbed. Pricking the meat with a fork will help you do this trick. You can serve Pork Asado with steaming white rice or a simple salad or mashed potato.
1 – 1.5 kg. slab of porkloin, skin and excess fat removed
1 1/2 cup water
1/2 cup soy sauce
1/4 cup brown sugar
4 garlic heads, peeled and crushed
2 large onions, peeled and quarted
2 medium redbell pepper, seeded and sliced
1 tbsp. hoisin sauce (optional)
2 tbsp. cornstarch, dissolved in 1/4 cup water
Prick the meat with a fork in several places.
Place all ingredients in a large heavy pan except cornstarch.
Bring the sauce to simmer. Adjust fire to low. Cook for an hour to one hour and a half until meat is tender, regularly turning each sides.
If meat is completely tender, take the pork out of the sauce, place on a plate and let it cool to room temperature while making the sauce.
Let the sauce simmer on a medium pan and add the dissolved cornstarch.
Constantly stirring until desired thickness of the sauce is carried out. You may add salt, soy sauce and sugar depending on you desired taste. Remove from heat.
Slice cooked pork into 1/4 inch pieces. Place on a serving platter and pour the sauce over them.