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. roast pork asado

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.

Ingredients :

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]


  1. Connie SG says

    Hi Connie,
    It’s been a while. As always, your recipes and photos are excellent. Can I just add a comment regarding the cooking of the marinade to make the dipping sauce? The reason we do this is not only to remove the raw taste of meat but more importantly, to kill all the microbes that are present in the marinade. Even if we keep the meat in the fridge, the germs are probably not multiplying but they are still alive and once you put them in a better environment (like room temperature in the Philippines) they start celebrating. So we have to be more conscious. Same goes for all cooking implements that have come in contact with raw meat.

  2. Deanna says

    hi! i leave in new zealand and stumbled upon this site before. anyway, i tried the above recipe last night and my husband loved it. although shouldn’t the temp of your oven be 350 deg F and not C? my oven is in celsius and only goes up to 250 deg… so i cooked the pork in my oven at 170 deg C….