Pork Asado Kapampangan

Tender pork kasim is braised in a sweet-savory soy and tomato sauce until glossy. The sauce clings to the meat, making it a hearty solo ulam.

Estimated cost: ₱380–₱420

Prep 15 min · Total 65 min · Serves 1

Nutrition per serving: 627 kcal · 35 g protein · 16 g carbs · 45 g fat

Ingredients

• 190g pork kasim, sliced into thick strips
• 1/4 cup tomato sauce
• 2 tsp coconut oil
• 1/2 cup onion, sliced
• 1 tbsp calamansi juice
• 1 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tsp brown sugar
• 1 pc bay leaf
• 3/4 cup water
• 1/4 tsp black pepper

Steps

1. Combine pork, soy sauce, calamansi juice, garlic, and black pepper in a bowl; marinate for 15 minutes while preparing the aromatics.
2. Heat coconut oil in a small heavy pan over medium-high heat until shimmering.
3. Lift pork from the marinade, letting excess liquid drip off, then sear for 2 minutes per side until browned; reserve the marinade.
4. Lower heat to medium and add onion. Cook for 3 minutes until softened and lightly caramelized at the edges.
5. Add tomato sauce, reserved marinade, bay leaf, brown sugar, and water. Scrape the browned bits from the pan bottom.
6. Bring to a boil, then reduce to low heat, cover, and simmer for 35 to 40 minutes until the pork is fork-tender.
7. Uncover and simmer for another 8 to 10 minutes, stirring often, until the sauce reduces to a thick glossy coating.
8. Rest for 5 minutes off heat so the pork reabsorbs some sauce before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).