Asado is a Spanish word that means barbecue. Asado dishes are popular in many countries in South America, as they are in the Philippines. Ironically, pork asado doesn’t have to be cooked in an open fire pit or grill like most barbecue meats. But like barbecue meats, the pork is marinated in special sauces and spices before it is cooked on the stove.
This recipe leans towards the sweet side. For my version, I added red wine in the marinade and opted to garnish it with pineapple chunks. They add a certain “kick” and “tropical-ness” to this dish.
3 pcs., pork loin chops (about 1.2 lbs)
1/2 cup soy sauce
1/3 cup brown sugar
2 cloves garlic, peeled and crushed
1/4 cup red wine
2 cups water
1 tsp whole black pepper
Salt to taste
1 cup, pineapple chunks
In a shallow dish, mix soy sauce, garlic, red wine, black pepper and salt
Add the pork and marinade for 1 hour
In a large wok or pan, add the pork and marinade
Add the water
Let boil before adding the brown sugar
Reduce heat and simmer for 30-45 minutes
Remove from heat.
When ready to serve, slice the pork into small pieces
Pour remaining marinade over the pork
Garnish with pineapple chunks
(Makes 3-6 servings)