Pork Asado

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)





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