Скачать или смотреть Kapampangan-style Pork Asado | Asadong Matwa

Learn how to cook Kapampangan-style pork asado, also known as asado de carajay or asadong matwa, braised in calamansi juice, soy sauce, and tomato sauce until tender and flavorful. This easy recipe combines tender pork and soft potatoes in a rich, tangy, and savory sauce that’s sure to please the whole family. Perfect for family dinners or special occasions!

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How to Make Kapampangan-style Pork Asado with Potatoes

✅Ingredients

4 pounds whole pork shoulder
1/2 cup calamansi juice
1/4 cup soy sauce
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1/4 teaspoon peppercorns, cracked
1/4 cup canola oil
2 large potatoes, peeled and sliced into 1/4-inch thick rounds
1 cup tomato sauce
1 1/2 cups water
1 bay leaf
1 salt and pepper to taste

✅Instructions

In a large bowl, combine calamansi juice, soy sauce, onions, garlic, and peppercorns. Whisk until distributed. Add pork and massage the marinade into the meat. Marinate in the refrigerator for about 2 to 4 hours. Drain the meat, reserving the liquid, onions, and garlic.

Heat oil in a wide, thick-bottomed pan over medium heat. Add potatoes and cook until tender and lightly browned. Remove from the pan and drain on paper towels.

Add pork and sear on all sides until lightly browned. Remove from the pan and drain on paper towels.

Remove excess oil except for about 2 tablespoons. Add the reserved onions and garlic (from the marinade) and cook until softened. Add the reserved marinade, scraping sides and bottom of the pan to deglaze. Add tomato sauce, water, and bay leaf. Stir to combine.

Add pork. Bring to a boil, skimming any scum that floats on top. Lower heat, cover, and simmer until meat is fork-tender. With a slotted spoon, remove and set aside. Add liver spread to the sauce and stir to distribute. Continue to cook until thickened. Season with salt and pepper to taste.

Slice pork into serving slices and arrange on a platter. Garnish with fried potatoes and pour sauce on top. Serve hot.

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