Pork Asado

Pork Asado

Ingredients:

• 1 kilo pork pigue
• 2 teaspoons five spice powder
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 teaspoon garlic, minced
• 1 pc. bay leaf
• 1 pc. star anise
• 1/4 teaspoon salt
• 1 – 2 cups water

Cooking Instructions:

1. Combine soy sauce, five spice powder, garlic and salt then mix well.
2. 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.
3. Add bay leaf and star anise.Add brown sugar and stir to distribute evenly.
4. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
5. If sauce dries and pork is not yet done, add more water. Boil over low fire until sauce thickens.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce.
9. Garnish with parsley or spring onions cut into 1″ long sprigs. Best when served with pickled papaya.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado

Pork Asado


1 kilo pork(belly, loin, shoulder) or any part with thin layer of fat
1/2 cup soy sauce
2 pieces star anise
2 bay leaf
1 tablespoons peppercorns
4 tablespoons sugar
1 head garlic, minced
1 onion, chopped
1-2 cups of water or 4 pineapple juice

Cooking Instructions:

 
1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.
9. Serve and enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado

Pork Asado


1 kilo pork(belly, loin, shoulder) or any part with thin layer of fat
1/2 cup soy sauce
2 pieces star anise
2 bay leaf
1 tablespoons peppercorns
4 tablespoons sugar
1 head garlic, minced
1 onion, chopped
1-2 cups of water or 4 pineapple juice

Cooking Instructions:

 
1. In a large bowl, combine all the ingredients then mix well.
2. Prick the pork meat with a fork in several places and marinade for an hour.
3. Heat a pan in low heat, put the marinated pork along with the marinate.
4. Pour water then bring to boil.
5. Add brown sugar and mix well.
6. Simmer for about 40 minutes until both sides of the meat are tender. Adjust seasoning according to taste.
7. Remove the meat from heat and cool to room temperature. Cut into 1/4 inch slices.
8. Arrange on a serving plate and top with the thick sauce.
9. Serve and enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado Sticky Rice

Pork Asado Sticky Rice 

(serves 4 – 6)
Remember to cook the rice in a pot that can easily hold double the amount of rice you put in. Rice is crazy like that.

• ½ kg pork belly, cubed
• 1 ½ cups water, to boil the pork
• 1 – 2 chinese canton sausages, sliced
• 6 tablespoons oyster sauce
• 4 – 5 tablespoons soy sauce
• 1 tablespoon Chinese rice wine
• 1 286-gram can shiitake mushrooms (or use fresh ones), halved
• 2 cups uncooked plain rice
• 1 cup uncooked glutinous rice (malagkit)
• 1/4 teaspoon Chinese five spice powder
• 5 cups water
• Salt and pepper, to taste

Cooking Instructions: 

1. In a pot, place the pork, sausage and add the water. Allow to boil on medium heat.
2. When the water has almost evaporated and the pork is tender, add the shiitake mushrooms, soy sauce, rice wine and oyster sauce. Mix to coat the pork with the sauces.
3. Add the rice, five spice powder and the water. Sprinkle it with salt and freshly cracked black pepper.
4.  Cook over low heat, covered, for 30 – 40 minutes or until rice has absorbed the liquid and has cooked through. Serve warm and enjoy!

source :  the Hungry Giant

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Puto Pao – Asado Style

Puto Pao – Asado Style

Note: Below recipe can make up to 50 pcs of puto pao.

Ingredients:

For the filling
* 1/2 kilo ground pork
* 25 pcs. boiled quail egg
* 1/2 head garlic, chopped
* 1 cup pineapple juice
* 1/2 cup red wine
* 1 pc. star anise
* 1/2 cup cornstarch
* 1 tbsp. sugar
* cooking oil
* salt

For the batter
* 4 cups all purpose flour
* 4 tbsp. powdered milk
* 4 tbsp. baking powder
* 1 1/2 cups white sugar
* 3 cups water
* 1/4 cup butter

For the toppings
* 1/4 cheddar cheese,
* 2 salted eggs

Puto Pao Cooking Instruction – How To Make Puto Pao:

For the filling:

1). In a sauce pan, place and stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes.

2). Add in red wine and stir cook for another 2-3 minutes.

3). Now add in pineapple juice, sugar, staranise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half.

4). Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes.

5). Season with salt to taste. Remove from pan and set aside.

For the batter and steaming:

1). In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.

2). Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.

3). Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes.

4). Remove from tray and mould. Served warm.

Siopao Pork Asado

Siopao Pork Asado

For the dough:

• 1 pouch instant dry yeast
• 2 cups of warm water
• 1 tbsp salt
• ½ cup white sugar
• 1 ¼ tbsp baking powder
• 5 cups all purpose flour
• 6 tbsp shortening

For the filling:

• 1.5 - 2 lbs pork (chopped into small pieces)
• 2 tbsp minced garlic
• 1 large minced onion
• 3 tbsp lard or shortening
• 2 tbsp cornstarch (diluted in 1/4 cup water)
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 4 tbsp soy sauce
• 1 tbsp hoisin sauce

Cooking Procedure:

• Start by cooking the filling. Saute garlic and onions.
• Cook the pork until the color of the outer part turns light brown
• Add the soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well and simmer for 30-40 minutes.
• Put in corn starch diluted in water and mix well until sauce becomes thick. Set aside.
• Start making the dough by placing warm water in a bowl. Add yeast and sugar then mix well.
• Let stand for 10 to 15 minutes.
• Get a mixing bowl and put the flour, baking powder, shortening or lard, and yeast mixture. Mix well. (You will see some bubbles forming on top at this moment)
• Knead the combined mixture until it becomes fine and uniformed.
• Let the dough stand for an hour until it rises.
• Knead dough a second time and cut into serving slices
• Roll each piece into a ball and flatten it with the use of your hands or palms.
• Place the meat filling in the middle of the flattened dough and wrap or enclose it.
• Place siopao in steamer and steam for 15-20 minutes.

Hot Tip:

• Store siopao by freezing it. Then reheat using a microwave or steamer.

Source: Lahat Sarap

Chicken Asado

Chicken Asado

• 2 lbs chicken, cut into serving pieces
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• ¼ cup butter
• 1½ cup of tomato sauce
• 1 large onion, diced
• 2 pieces dried bay leaves
• 2 large potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup cooking oil

Cooking Instructions:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

source : panlasang Pinoy

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Chicken Asado

Chicken Asado

• 2 lbs chicken, cut into serving pieces
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• ¼ cup butter
• 1½ cup of tomato sauce
• 1 large onion, diced
• 2 pieces dried bay leaves
• 2 large potatoes, quartered
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup cooking oil

Cooking Instructions:

1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and Pan Fry the chicken. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add-in the bay leaves and cook for a minute.
6. Pour-in the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

source : panlasang Pinoy

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado

Pork Asado

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

Cooking Instructions:

1. Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.
3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
4. Add brown sugar and stir to distribute evenly.
5. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce then serve.

 

Chicken Asado

Chicken Asado

1 C. Soy sauce
1 C. Lemon or lime juice
2 Cans of diced tomatoes
1 tsp. Oregano
2 Cloves of minced garlic

You can also add onion or potato to this dish and it would be delicious.

Cooking Instructions:

Place all ingredients in deep sided electric/regular skillet. Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce. About the consistency of spaghetti sauce. Stir periodically. 
If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens. Serve over rice.
 
This dish can be stored on the counter top for a day or two. The soy sauce and the lemon juice act as preservatives. No joke! In the Philippines a lot of people don't have refrigerators. What a great solution to a problem. Now that being said, I do have a refrigerator so, I put the leftovers away. Now, if it accidentally gets left out overnight... it's probably fine.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Chicken Asado

Chicken Asado

1 C. Soy sauce
1 C. Lemon or lime juice
2 Cans of diced tomatoes
1 tsp. Oregano
2 Cloves of minced garlic

You can also add onion or potato to this dish and it would be delicious.

Cooking Instructions:

Place all ingredients in deep sided electric/regular skillet. Cover with a lid, and cook over medium low-medium heat for about 2 ½ hours until it reduces to a thick sauce. About the consistency of spaghetti sauce. Stir periodically. 
If it's not thickening and dinner's around the corner, just remove the lid and simmer until it thickens. Serve over rice.
 
This dish can be stored on the counter top for a day or two. The soy sauce and the lemon juice act as preservatives. No joke! In the Philippines a lot of people don't have refrigerators. What a great solution to a problem. Now that being said, I do have a refrigerator so, I put the leftovers away. Now, if it accidentally gets left out overnight... it's probably fine.

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Pork Asado

Pork Asado

1 – 1.5 kg. slab of porkloin, skin and excess fat removed
1 1/2  cup water
1/2 cup soy sauce
10-12 peppercorns
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

Cooking Instructions:

1. Prick the meat with a fork in several places.
2. Place all ingredients in a large heavy pan except cornstarch.
3. 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.
4. 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.
5. Let the sauce simmer on a medium pan and add the dissolved cornstarch.
6. 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.
7. Slice cooked pork into 1/4  inch pieces. Place on a serving platter and pour the sauce over them.
8. And serve.