Pork Asado with Potatoes

This pork asado is one of the many versions of pork asado. Unlike the usual asado that only consists of pork, condiments and spices like soy sauce, sugar, star anise, garlic and peppercorns, this version have vegetables like potatoes, tomatoes and sweet peppers. I’m not sure what region in the Philippines where this kind of asado originates. If you have an idea, please share your thoughts by writing a comment below.

Pork Asado with Potatoes: A Family Dish That Always Feels Like Home

Whenever I cook pork asado with potatoes, I remember the old kitchen in my Lola Nena’s house in Malabon. The windows rattled when jeeps passed by and the smell of simmering pork mixed with the salty breeze from the river. Lola used to say that every home has its own personality, and you can taste it in how each family cooks this comforting dish. Some keep it simple with just pork, soy sauce, and star anise. Others, like my side of the family, add vegetables to brighten up the flavor and stretch the meal for visiting cousins who always arrived hungry.

This version with potatoes, tomatoes, and sweet peppers feels like the one that stayed in my memory the most. My cousin Jomar claimed he picked up the idea when he visited a family friend in Pampanga, though none of us really know which region this colorful style comes from. Filipino dishes tend to travel quietly from one household to another, shaped by whatever ingredients are on hand and whatever stories are shared at the table.

What Makes This Style of Asado Special

One thing I love about this approach is how layered the flavors become. Tomato adds a mellow acidity that softens the richness of the pork. Sweet peppers bring a bit of natural sweetness and color. Potatoes soak up the sauce in a way that makes each bite feel like a meal in itself. When beginners try this dish, they often wonder why the steps feel a little different from the simpler versions. But once you taste it, you understand why households pass this method on.

The use of vinegar at the start helps clean the meat and sets a bright foundation before the deeper flavors join in. Letting the soy sauce, bay leaf, garlic, and pepper cook into the meat early on gives the pork a steady boost of flavor from the inside. These small steps matter because they shape the base of the dish before the vegetables enter the picture.

How I Learned To Cook Pork Asado with Potatoes

I still remember the afternoon my Tito Ramon walked me through the process. He had just come home from a long fishing trip and wanted something warm and familiar. He grabbed the pork from the fridge, placed it in a saucepan, and told me to add vinegar and crushed pepper the way Lola used to. He said the vinegar trick works because it tenderizes the meat slowly and balances the saltiness that comes later. It sounded simple, but it made a difference I could taste even as a beginner.

When we added water and let the pork simmer until tender, he told stories about how asado traveled through different parts of the Philippines. Some say Chinese traders inspired the early versions. Others believe it adapted to local taste as it reached different islands. Whatever the origin, families turned it into a comfort dish that is easy enough for everyday cooking but special enough for guests.

Cooking Techniques That Bring Out the Best Flavor

Frying the potatoes before adding them to the pot was a tip I picked up from my sister, Mayette. She learned it while staying with an aunt in Batangas. Browning the potatoes keeps them from falling apart in the sauce. It creates a thin crust that holds their shape and helps them absorb flavor without turning mushy. Beginners often skip this step, but it transforms the texture of the dish.

Sautéing the garlic, onion, and tomatoes separately before mixing them into the tender pork creates a richer base. Heat brings out the sweetness of the vegetables and blends them with the sauce more naturally. When we added the bright slices of red and green peppers and the achuete water, the stew took on a color that reminded me of the fiesta dishes served by my Lola’s neighbors. Achuete works not only for color but also for a mild nuttiness that supports the savory sauce.

A Warm Bowl for Sharing

By the time everything simmered together, the pot looked like something you would place at the center of a long table, the kind that fills with chatter even before dinner starts. This hearty pork asado with potatoes feeds a crowd easily, which is probably why it appears in so many family gatherings. Serve it hot with rice and you are all set.

If you know which region first cooked this vegetable filled version, share it in the comments. Filipino dishes often carry stories, and this one has traveled far. Every time I cook it, I remember the people who taught me their little secrets and the afternoons filled with talk, laughter, and the familiar scent of simmering pork.

Print Recipe

5 from 2 votes

How to Cook Pork Asado

Pork asado with potatoes is a savory Filipino stew of tender pork simmered in a sweet salty sauce with tomatoes, peppers, and hearty fried potatoes.

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: asado with potatoes, pork asado recipe, pork recipe

Servings: 6 servings

Calories: 533kcal

Author: Manny

Ingredients

• 1 kilo pork (pork shoulder or pork belly)
• 2 pcs large potatoes peeled and divided into 6
• 1 pc large onion peeled and cut into cubes
• 1 head garlic minced and chopped
• 1 tsp. black pepper
• 3 Tbsp. native vinegar
• 4 Tbsp. cooking lard
• 1 Tbsp. salt
• 1 pc bay leaf
• 2 Tbsp. soy sauce
• 2 pcs red and green sweet pepper cut into slices
• 4 Tbsp. achuete water (soak anatto seeds in hot water)
• 4 pcs medium-sized tomatoes cut into small pieces

Instructions

How to Cook Pork Asado:

• Place the pork in a saucepan and add vinegar, pepper and 1/2 clove of garlic.
• Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes.
• Add 2 cups water and let boil until pork is tender.
• Fry the potatoes until golden brown, then set aside.
• Saute garlic, onion, and tomatoes, then add pork mixture, potatoes, and red and green sweet pepper and achuete water to the mixture and cook until done.
• Serve hot. Good for 10 persons.

Notes

Cooking Tips:

Brown the Potatoes First

Frying the potatoes before adding them to the stew helps them hold their shape. This step also creates a light crust that absorbs the sauce better. It keeps the potatoes from turning mushy as the dish simmers.

Simmer the Pork Low and Slow

Cooking the pork gently allows the flavors of soy sauce, vinegar, and spices to seep into the meat. This slow simmering helps tenderize tougher cuts. It also creates a richer, deeper sauce.

Sauté the Aromatics Separately

Cooking the garlic, onion, and tomatoes in a bit of oil before adding the pork brightens the flavor. Heat unlocks their natural sweetness and helps build a balanced base. This step ties together the savory and slightly sweet notes of the dish.