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Pork Asado with Pechay in It!
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How to Cook Pork Asado with Pechay

Pork asado with pechay is a comforting Filipino dish featuring tender pork simmered in a sweet-savory sauce and served with fresh, lightly steamed pechay.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: pork asado, pork asado recipe, pork asado with pechay
Servings: 6 servings
Calories: 345kcal
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.

Notes

Cooking Tips:

Choose Pork with Some Fat

Use pork shoulder or another stewing cut with a little marbling for a more tender and flavorful result. Avoid trimming away every bit of fat because some of it melts during simmering and adds richness to the sauce. Keep the pork in larger pieces while cooking, then slice it thinly once tender to help keep the meat juicy.

Simmer Gently for Tender Pork

Cook the pork over low to medium heat and keep the liquid at a gentle simmer rather than a vigorous boil. Slow simmering gives the connective tissues enough time to soften, resulting in pork that is easier to slice and chew. Check the meat with a fork instead of relying only on cooking time, since the thickness and cut of the pork can affect how quickly it becomes tender.

Thicken the Sauce Carefully

Always dissolve the cornstarch in a little water before adding it to the hot sauce to prevent lumps. Stir continuously as you slowly pour in the slurry, then stop once the sauce is thick enough to coat the back of a spoon. Steam the pechay separately and avoid overcooking it so its fresh flavor and slight crunch can balance the rich, sweet-savory pork sauce.