Asado Pot Roast

A one-pot recipe that is the perfect melting pot of our Spanish and Chinese culinary influences.

0
RATING

Asado Pot Roast
Lusog Notes:
This dish is high in vitamin B1 that helps release energy from food. It also contains niacin that promotes normal digestion and healthy skin.
Chef's Tip:
Pork liempo is the best cut for this dish as it has enough fat to keep it moist during slow cooking.
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Preparation Time

15 mins.

Cooking Time

2 hrs. and 20 mins.

Serving Size

8

Ingredients

  • 800 g pork, liempo

FOR THE MARINADE

  • 3/4 cup onion, sliced
  • 1 Tbsp garlic, crushed
  • 1 pouch DEL MONTE Original Style Tomato Sauce (200g)
  • 3 Tbsp sugar, brown
  • 1/3 cup soy sauce
  • 2 pc star anise
  • 1 tsp peppercorn, crushed
  • 2 Tbsp oil
  • 3/4 cup water

Preparation

1. Mix all ingredients for marinade in a bowl. Marinate pork for 30 minutes.
2. Drain pork from marinade and scrape off excess liquid from the meat.
3. Brown the meat on all sides, skin side down first.
4. When all the sides are browned, add water to the pot, together with the marinade and simmer for 1 hour and 40 minutes or until tender.

Cooking Skills Needed

  • Mixing

Click here for party proportion

Lusog Notes:
This dish is high in vitamin B1 that helps release energy from food. It also contains niacin that promotes normal digestion and healthy skin.
Chef's Tip:
Pork liempo is the best cut for this dish as it has enough fat to keep it moist during slow cooking.
No comments yet.
Please or Register to join the conversation.
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