Sunday, 21 November 2010

ASADO BALSAMICO



Asado is a very popular Filipino pork stew that is almost the same as adobo. Adding bay leaf to adobo would, in my town, change the dish to asado

This recipe is a variant of the Tagalog asado. Although the word is of Spanish origin and literally means grilled or roasted, it is a stew in Philippine cuisine. 



I used balsamic vinegar instead of the usual white vinegar. This resulted in a very mellow tang rather than acidity. I also used cola, which helped tenderize the meat as well as added a different kind of sweetness and flavour. It is served on a bed of fried potatoes and topped with onion rings. 



Ingredients:

1 kg. of skinless pork shoulder meat, trim off fat and cut into 2"x2" cubes
1 can of cola
1 clove of garlic
1 medium onion, chopped
1/4 c. balsamic vinegar
1/4 c. sherry
1/4 c. light soy sauce
2 tbsps. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 bay leaf
1/2 c. water
4 potatoes, peeled and cut into thick rounds
1 onion, sliced into thick rings

Instructions:

Put all the ingredients, except for the water, potatoes and onion rings, in a heavy pan or pot with lid. Mix well and leave to marinade for at least 30 minutes. 

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender. 

When this happens, turn the heat up and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce. Pour  the 1/2 c of water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.


Fry the potatoes until cooked and golden. Fry the onions just until it starts to soften. It should still retain its shape. 

To serve, lay the potatoes on a serving dish and spoon the asado over it. Top with the onion rings.


All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like

Tangerine and Szechuan Peppercorn Pork Stew
Asado Con Leche
Sweet Pork with Lemon Grass and Cinnamon
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER

1 comment:

  1. Hi Adora, just tried your asado balsamic and followed the recipe to the t...I must say that it's delicious! A real keeper. Thanks for sharing your recipe.

    ReplyDelete

Did you like this post? I'd love to hear your thoughts...