Easy Filipino Pork Asado Recipe
This Filipino pork asado is a dish made by simmering pork in a sweet and savory sauce made with garlic, soy sauce, sugar, and spices until the meat becomes tender and full of flavor. Unlike asado from other countries, Filipino pork asado is usually cooked in a rich sauce and served with steamed white rice. It has a balance of sweet, salty, and savory flavors that make it beginner-friendly. The sauce is thick and glossy, perfect to put over hot rice.
The first time I tasted Filipino pork asado was during a family birthday celebration, where every dish on the table disappeared quickly except the pork asado. I remember thinking nobody liked it, until my uncle quietly came back from the kitchen carrying a second pot that he had hidden for himself. That was when I realized pork asado is the kind of dish you save for later.
I found that the secret is cooking the pork low and slow just enough for the sauce to thicken. Now it's one of my favorite comfort dishes to make. It's also one of those recipes that tastes better the next day after the sauce fully settles into the meat.
Ingredients
- 1 kilo pork shoulder or pork belly, sliced into chunks
- ¼ cup soy sauce
- 4 cloves garlic, minced
- 1 onion, sliced
- ⅓ cup brown sugar
- 2 cups water
- 2 bay leaves
- 1 piece star anise
- 1 tablespoon oyster sauce
- 1 tablespoon cooking oil
- Ground black pepper to taste
- Optional: boiled eggs or potatoes
I chose these ingredients because they create the perfect balance of sweet, savory, and rich flavors that make Filipino pork asado delicious. Pork shoulder stays tender and juicy during slow cooking, while soy sauce, garlic, and onions build a savory base. Brown sugar gives the sauce its signature sweetness and glossy texture, and the bay leaves and star anise add aroma that makes the dish smell good. I also kept the ingredients simple and affordable so anyone can easily recreate this recipe at home.
How I Make My Filipino Pork Asado
Step 1
Heat oil in a pan and sauté the garlic and onions until fragrant and slightly soft.
Step 2
Add the pork and cook until lightly browned on all sides.
Step 3
Pour in the soy sauce, oyster sauce, water, brown sugar, bay leaves, and star anise. Stir well.
Step 4
Cover and simmer on low heat for 35 to 45 minutes or until the pork becomes tender. Stir occasionally.
Remove the lid and continue simmering until the sauce thickens.
Filipino pork asado is best served hot over steamed rice because the thick sweet-savory sauce blends perfectly with plain rice. For a fuller meal, you can serve it with boiled eggs, pickled vegetables, or sautéed greens on the side. Some people also use leftover pork asado as a filling for sandwiches or bread rolls the next day because the sauce becomes even richer overnight. It's a great make-ahead dish for family lunches, potlucks, or simple dinners.
My Personal Tips
For the best pork asado, use pork shoulder because it becomes tender and juicy after simmering. Cooking the pork slowly over low heat helps the meat absorb more flavor while keeping it soft. Allow the sauce to reduce naturally instead of rushing the process to give the dish its glossy texture. You can also add boiled eggs or potatoes if you want a heartier meal. If the sauce becomes too thick while cooking, simply add a little water and stir gently. Like many Filipino dishes, pork asado tastes better the next day.
FAQ
The pork probably needs more simmering time. Cook it longer on low heat until tender.
Yes. Pork belly gives a richer and more flavorful sauce because of its fat content.
Yes, Filipino pork asado has a sweet flavor balanced with soy sauce and spices.
Yes. Store in an airtight container in the refrigerator for up to 3 days. (This actually tastes better the next day!)
Yes. Let it cool completely before freezing. Reheat slowly on the stove for best results.
Filipino pork asado is braised in sauce instead of grilled, giving it a tender and rich savory-sweet flavor.
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Easy Filipino Pork Asado Recipe
Ingredients
Method
- Heat oil in a pan and sauté the garlic and onions until fragrant and slightly soft.
- Add the pork and cook until lightly browned on all sides.
- Pour in the soy sauce, oyster sauce, water, brown sugar, bay leaves, and star anise. Stir well.
- Cover and simmer on low heat for 35-45 minutes or until the pork becomes tender. Stir occasionally.
- Remove the lid and continue simmering until the sauce thickens. Serve hot with rice.
