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

Pork Asado with Pechay

December 24, 2016 by Manny

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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 minutes mins
Cook Time35 minutes mins
Total Time45 minutes 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

    About Manny

    Manny Montala is the creator and webmaster of this blog. I'm also an engineering graduate who is keen in culinary arts especially on the realm of Filipino dishes and recipes. Read More...
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