J
Jeanh
Guest
PORK ASADO
2 to 3 tbsps. of cooking oil
a 1 to 1.5 kg. piece of roasting pork (belly, shoulder or loin), preferably with a thin layer of fat on one side
1/2 to 3/4 c. of dark soy sauce, depending on the saltiness of your brand of soy sauce or whether you’re using light or dark soy sauce
2 pcs. of star anise
2 laurel leaves
12 peppercorns
4-6 tbsps. of sugar
1 whole garlic
1 whole onion
1 tsp. of hoisin sauce
water
2-3 tbsps. of tapioca or corn starch
1/2 tsp. of sesame seed oil
PROCEDURE:
Heat the cooking oil in a large heavy pan. Lightly brown the pork, rolling it in hot oil to brown all sides evenly.
Pour enough water to reach about half the height of the pork. Pour in the soy sauce and add the rest of the ingredients. What you’re looking for is an agreeable balance between the saltiness of the soy sauce and the sweetness of the sugar. So, use more or less of either ingredient to suit your taste. Bring to the boil, lower the heat, cover and simmer the pork, fat side up, for an hour to an hour and a half, depending on its thickness. Flip the pork halfway through the cooking time.
Lift the pork out of the liquid, place on a plate and cool to room temperature, Cut into 1/4 inch slices and arrange on a serving platter.
Strain the braising liquid. Reheat. Dissolve the starch in 1/8 cup of water. Pour into the braising liquid and cook, stirring, until thickened.
Stir in the hoisin sauce and sesame seed oil, and stir well to blend.
Pour the sauce over the sliced pork and serve.
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2 to 3 tbsps. of cooking oil
a 1 to 1.5 kg. piece of roasting pork (belly, shoulder or loin), preferably with a thin layer of fat on one side
1/2 to 3/4 c. of dark soy sauce, depending on the saltiness of your brand of soy sauce or whether you’re using light or dark soy sauce
2 pcs. of star anise
2 laurel leaves
12 peppercorns
4-6 tbsps. of sugar
1 whole garlic
1 whole onion
1 tsp. of hoisin sauce
water
2-3 tbsps. of tapioca or corn starch
1/2 tsp. of sesame seed oil
PROCEDURE:
Heat the cooking oil in a large heavy pan. Lightly brown the pork, rolling it in hot oil to brown all sides evenly.
Pour enough water to reach about half the height of the pork. Pour in the soy sauce and add the rest of the ingredients. What you’re looking for is an agreeable balance between the saltiness of the soy sauce and the sweetness of the sugar. So, use more or less of either ingredient to suit your taste. Bring to the boil, lower the heat, cover and simmer the pork, fat side up, for an hour to an hour and a half, depending on its thickness. Flip the pork halfway through the cooking time.
Lift the pork out of the liquid, place on a plate and cool to room temperature, Cut into 1/4 inch slices and arrange on a serving platter.
Strain the braising liquid. Reheat. Dissolve the starch in 1/8 cup of water. Pour into the braising liquid and cook, stirring, until thickened.
Stir in the hoisin sauce and sesame seed oil, and stir well to blend.
Pour the sauce over the sliced pork and serve.
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