Asado Kapampangan

This is one of the dishes that my paternal grandmother was able to pass on to her descendants–her daughters-in-law, down to her grandchildren. When I learned how to make this, there was no clear measurements of the ingredients. I think it’s because of its simplicity; you put all the ingredients in a pot and cook it over low flame for about 90-120 minutes and it’s done. Over the years I tweaked the recipe, taking note of the quantity of the ingredients and refining a few steps without diminishing the taste. I am now sharing my version of

ASADO KAPAMPANGAN

Ingredients:

  • 1 kg pork shoulder or kasim (1 or 2 pieces), or 1 whole chicken
  • 5 medium red onion, chopped
  • juice of 12 calamansi (Philippine Lime)
  • 2/3 cup soy sauce
  • 5 tbsp butter
  • 4-6 bay leaves
  • a fistful of dried oregano sprigs, or 1/2 cup of dried oregano leaves
  • 1 tbsp dried rosemary
  • 1 tbsp black peppercorn
  • 115-gram pack of tomato sauce (I used Del Monte in sachet)
  • 2 tbsp liver spread

Asado-Kapampangan

Procedure:

  1. Wash the meat in running water. Drain and pat dry.
  2. In a thick-bottomed pot, spread the chopped onion and cover the whole surface of the pot.
  3. Lay the pork or chicken on top of the chopped onions. Then put all the herbs (bay leaves, oregano, and rosemary) and the peppercorn. Dot the meat with the butter then pour the calamansi juice and soy sauce. Add a cup of water.
  4. Cook over low to medium flame. Try to check the amount of liquid every 30 minutes. Ensure that it covers hald the thickness of the meat. After one hour, turn the meat over. Adjust the liquid accordingly.
  5. Chicken will be cooked soon after while pork will need another 30-40 minutes before it becomes fork-tender.
  6. When the meat is tender, remove it from the pot. Stir in the tomato sauce and the liver spread. Continue cooking until the sauce has thickened a bit. When this happens, return the meat to the pot and cook for another 10 minutes.
  7. To serve, remove the meat from the pot and let it rest for about 10 minutes before slicing into about 1-inch thick slices (if using pork) or serving pieces (if using chicken). Remove the oregano sprigs and bay leaves from the sauce. Lay the meat on a serving plate then pour the sauce over it.

Tips:

  • When I made the pictured Asado, I used Coconut Brand Soy Sauce, Del Monte Tomato Sauce, and Reno Liver Spread. You can substitute your preferred brands.
  • You can also use tomato paste instead of tomato sauce. Just use half the amount.

Let me know how it turns out if you’re making it. 🙂

 

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