1 kg Pork shoulder(kasim)
2 cups water
1/2 cup Mama Sita’s Barbecue Marinade
2 Tbsp Sugar
2 pcs Laurel leaves
1 Tbsp Cornstarch, dissolved in 6 Tbsp water
2 bunches Pechay, washed and steamed
How to cook pork asado with pechay
- In a casserole, combine pork, water, Mama Sita’s barbecue Marinade, sugar and laurel leaves.
- Simmer until pork is tender. Remove the pork from the casserole and slice thinly.
- Add dissolved cornstarch to the to the sauce while stirring continuously until it thickens.
- Arrange the sliced pork and steamed pechay in a plate and pour sauce over and serve.