Asado

Recipe from Chad and Chase Valencia

Adapted by Priya Krishna

Total Time: 3 hours 15 minutes, plus overnight chilling
Rating: 4(107)
Notes: Read community notes

Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother’s asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado’s rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don’t skip the overnight refrigeration step, which really allows the flavors to deepen. —Priya Krishna

Featured in: For These Brothers, the Real Thanksgiving Feast Is a Filipino Breakfast

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Ingredients

Yield:6 servings

4pounds boneless pork shoulder
Kosher salt
2tablespoons canola, grapeseed or other neutral oil
1medium yellow onion, chopped
¼cup sliced garlic cloves, cut ⅛-inch thick (from about 8 to 10 cloves)
1(15-ounce) can tomato sauce
¾cup calamansi or lemon juice
¾cup soy sauce
1bay leaf
¼ to ½cup grated queso de bola (or Edam cheese), optional
½cup evaporated milk

Ingredient Substitution Guide

Preparation

Step 1
Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
Step 2
Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
Step 3
Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
Step 4
Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2½ hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
Step 5
Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
Step 6
Heat the braising liquid to a simmer. Add ¼ cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
Step 7
Slice the chilled pork shoulder into ¼-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.

Ratings

4 out of 5

107 user ratings

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Cooking Notes

batjay5 years ago

the Asado is to die for. I added fish sauce instead of salt at the end. This is the more traditional Filipino way and it's so good.

Sarah5 years ago

Asian grocery stores often have calamansi juice. Often in the freezer section.

E.T.3 years ago

This didn't result in authentic asado offered in good restaurants back home in the Philippines. For starters, the sauce came out watery and thin. The calamansi was overpowering, so I'd reduce it to 1/2 cup or less. Quezo de bola is used in kaldereta, not asado, so omit. Frankly, I doubt if I'll do this again.

E.T.3 years ago

Joan Gerdes4 years ago

I used about a tablespoon of fish sauce too. Nice salty touch. I used a pressure cooker for this and cut the pork in large chunks. About 25 minutes at high pressure. Meat was melting tender. Used Mozzarella cheese instead of Edam. Had to stir a bit to be sure it totally melted. Made a large amount, so I shared with family.

Alexandra5 years ago

I used real fresh calamansi juice and it turned out way to sour with the quantity indicated. I would cut this in half. Also, watch the type of soy sauce you use. Filipino soy sauce is way saltier than other brands. I had to throw away half the sauce and replace it with water. It was way too overwhelming. When I make this again, I will definitely make the adjustments as it is a very tasty dish.

Alexandra5 years ago

I made this last night. It was good but on the salty side. I used real Filipino ingredients that tend to have strong flavors. I would cut the soy sauce by half and the real calamansi by 1/4 of a cup.

James A5 years ago

This is a KEEPER. Almost better than Bittman's Pernil. Almost.

Debbie5 years ago

This is delicious! I made a small portion of it last week just to test it to see if I liked it. I'm going to make a large portion tonight. It is a great twist on what I call a pork stew. It has such interesting flavors. I loved it.

batjay5 years ago

I cooked this last night. since the recipe says wait for 24 hours. i will wait :)

batjay5 years ago

the Asado is to die for. I added fish sauce instead of salt at the end. This is the more traditional Filipino way and it's so good.

maggie5 years ago

What would you serve with this as a side?

wkmtca5 years ago

wouldn't it be more flavorful to cook in chicken stock instead of water? i rarely use water in recipes like this.

Bruce5 years ago

Wait a minute...4 lbs 0f pork shoulder for 6 servings? Even after trimming and rendering, those are huge servings. Anyone have a thought or experience to help me scale this? I cook for 15-25 crew on a tall ship in Bellingham WA (schoonerzodiac.com), and need to have hearty dinners in the winter, but can't abide too many leftovers or waste. Thanks

Anna5 years ago

Add some potato, onions, and (for me) olives, and you have a delicious Mechado recipe too.

Terry5 years ago

The print edition (in Northern CA) did not include the Asado recipe. They must have ran out of space.

TV5 years ago

There is no substitute for calamansi. Lemon or lime is just as good. Sometimes I use both together.

Joel Kline5 years ago

Any input on sourcing or substituting for the calamansi juice? I can find calamansi puree on amazon (I assume the sweetened drink would not suffice) or should I just use fresh-squeezed lime juice?

Alethea Allarey5 years ago

Just sub in plain lemon juice. There’s also a 100% calamansi purée which would be fine.

Ari5 years ago

Key limes make a decent substitute.

Evelyn Tan5 years ago

Key limes seem to be the closest to kalamansi.

Jana5 years ago

How can I duplicate the taste of calamansi? I’ve never seen them.

Alethea Allarey5 years ago

Lemon juice will work, or as Joel mentioned above, the puree/juice is available on Amazon.

Sarah5 years ago

Asian grocery stores often have calamansi juice. Often in the freezer section.