Asadong baboy or pork asado is a type of pork stew wherein thin pork slices are cooked with soy sauce, brown sugar, and beef broth. A hint of star anise is added using anisado wine. This is a simple dish fit for beginners.
It is recommended to use thin sliced of pork with fat for this recipe. The fat will keep the pork moist while being thinly sliced will enable it to cook and get tender quicker. Your meatshop should be able to cut the pork thinly by request.
This recipe suggests the use of cornstarch to thicken the sauce of this dish. Start with half the amount of cornstarch as listed in the recipe below. If your sauce needs to be thickened further, you may add what’s left.
Asadong baboy can be prepared during regular days. It is best served with rice. I sometimes have this with hardboiled egg.
Try this Asadong Baboy Recipe. Let me know what you think.
- 1 ½ lb. pork, thinly sliced
- 2 tablespoons brown sugar
- 1 small yellow onion, minced
- 5 tablespoons soy sauce
- 6 tablespoons anisado wine
- 2 cloves garlic, minced
- 1 ¾ cups beef broth
- 3 tablespoons cooking oil
- 1 tablespoon cornstarch diluted in 2 tablespoons water
- Salt and ground black pepper to taste
- Heat oil in a pot.
- Saute garlic and onion.
- Add pork. Pour soy sauce, anisado wine, and beef broth into the pot. Let boil. Cover and continue to cook in low to medium heat for 30 to 35 minutes or until the pork becomes tender. Note: 2 pieces of star anise can be used if anisado wine is not available.
- Add brown sugar. Stir.
- Season with salt and ground black pepper
- Pour cornstarch and water mixture into the pot. Stir. Continue to cook until desired consistency is achieved.
- Transfer to a serving plate.
- Serve. Share and enjoy!