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You are here: Home / Pork Recipes / Pork Asado with Pechay

Pork Asado with Pechay

December 24, 2016 by Manny Leave a Comment

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This recipe is an easy to cook pork asado with pechay. The ingredients are indeed very few, simple and easy to find. All of the ingredients like soy sauce, brown sugar, garlic, pepper and other aromatics is already mixed in the ready to use barbecue marinade. There are other barbecue marinades you can use aside from Mama Sita’s like Del Monte or Clara Ole.

To cook pork asado with pechay; In a casserole, combine pork, water, 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 with Pechay
Print Recipe

How to Cook Pork Asado with Pechay

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 6 servings
Author: Manny

Ingredients

  • 1 kilo pork shoulder kasim
  • 2 cups water
  • 1/2 cup barbecue marinade e.g. Mama Sita's, Del Monte
  • 2 Tbsp Sugar
  • 2 pcs laurel leaves
  • 1 Tbsp cornstarch dissolved in 6 Tbsp water
  • 2 bunches Pechay washed and steamed

Instructions

    How to cook pork asado with pechay

    • In a casserole, combine pork, water, 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 with Pechay

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    Filed Under: Pork Recipes Tagged With: pechay, pork asado

    Author Bio

    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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