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Pork Asado with Pechay


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.

Pork Asado Pechay

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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