Roast pork asado
The more common way of cooking pork asado is to braise a slab of pork until tender then slice it afterwards. The Chinese way of cooking pork asado is to roast marinated pork tenderloin (lomo). The difference, of course, is in the way the dish is served. Braised pork asado is served swimming in its thick sweet-salty sauce. Chinese style pork asado is served as a dry meat dish with a dipping sauce on the side.
In the Philippines, lomo is traditionally sold with the lapay (spleen) and bato (kidney). Together, they are called batchoy. In supermarkets, you can buy the lomo without the spleen and the kidney. They cost more than other cuts but the price is really worth it. Once trimmed of outer fat, pork tenderloin is very lean, very tender and cooks fast.
There are three steps in cooking roast pork asado, none of which requires any special culinary skills. First, the pork tenderloin is marinated. Then, it is browned in very hot oil. Finally, it is oven roasted.
2-3 whole pork tenderloin (lomo)
1/4 c. of light soy sauce
1 tbsp. of finely minced garlic
1 tsp. of finely grated ginger
1 shallot, finely chopped
1/8 c. of honey
1 tsp. sesame seed oil
ground black pepper
4-5 tbsps. of vegetable cooking oil
bottled hoisin sauce (for dipping)
Cooking procedure :
Prick the pork tenderloin all over with a fork. Mix together the soy sauce, garlic, ginger, chopped shallot, sesame seed oil, honey and pepper. Rub the pork tenderloin well with the mixture. Place in a covered container and marinate in the fridge for a couple of hours (overnight is best), turning the meat over every few hours.
Heat the cooking oil in a large frying pan. Scrape off the excess marinade from the pork tenderloin and fry the meat in the hot oil, letting them roll in the pan for even browning. When nicely browned, transfer to an oven rack and roast in a 350oC oven for 20-25 minutes.
While the meat is roasting, strain the marinade. Place the strained sauce in a small saucepan, add about 2 tablespoonfuls of water and 2 tablespoonfuls of bottled hoisin sauce. Stir well and heat. Don’t heat it for too long because hoisin sauce burns fast. You just want to remove whatever raw meat taste there is in the marinade.
When the meat is done, cool for about 10 minutes before cutting into 1/4-inch slices. Drizzle the sauce over the meat or serve it on the side.
[tags]pork+asado, pinoy+food, pinoy+cooking, food+blog, cooking+blog, recipes, pinoy+recipes[/tags]