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 cooked pork asado, I thought the recipe sounded slightly illegal. Coke? On pork? My brain said "absolutely not," but my stomach said "trust the process."
What surprised me most was the smell. The moment the Coke, oyster sauce, and star anise started simmering together, my kitchen smelled delicious! The sauce slowly thickened into this glossy masterpiece that looked way fancier than the amount of effort I actually put in.
This recipe has become one of my favorite "fake effort" dishes. It looks impressive, tastes expensive, but most of the cooking is basically just waiting while pretending you're productive. And yes, I still scrape the pan for extra sauce like a gremlin every single time!
Ingredients
- 1 kilogram pork tenderloin
- 1 tablespoon chicken broth powder or 2 crushed chicken cubes
- 4 cups Coca-Cola
- ¼ cup oyster sauce
- 2 bay leaves
- 1 to 2 star anise
- Ground black pepper
- 2 tablespoons cooking oil
- Green onions, chopped
Optional (but highly recommended)
- ¼ teaspoon mustard powder
- 1 teaspoon dried cilantro
I love using pork tenderloin for this recipe because it becomes tender while still slicing beautifully for serving. Coca-Cola may sound unusual, but it creates the signature sweet glaze that I love. Oyster sauce adds depth so the dish doesn't become overly sweet, while bay leaves and star anise give it that warm aroma.
The optional mustard powder and dried cilantro might seem random, but they make the sauce taste more restaurant-level. It's my secret trick!
How I Make My Filipino Pork Asado
Step 1
Rub the pork tenderloin with chicken broth powder or crushed cubes. Massage the seasoning well into the meat.
Step 2
Place the pork in an airtight container and refrigerate for at least 4 hours, preferably overnight.
Step 3
Heat oil in a pan over medium heat. Sear the pork for about 5 minutes until lightly browned on the outside.
Step 4
Remove excess oil from the pan, leaving just a little behind. Pour in the Coca-Cola (enough to cover meat), oyster sauce, bay leaves, and star anise.
Step 5
Return the pork to the pan and sprinkle with black pepper. Cover and bring to a boil.
Step 6
Lower the heat and simmer for about 1 hour or until the pork becomes very tender.
Step 7
Remove the lid and continue simmering until the sauce thickens and caramelizes beautifully.
Step 8
Transfer the pork to a serving plate, slice into pieces, and spoon the sauce over the top. You can top with a garnish you like.
This dish is absolutely made for hot steamed rice. Not optional. Mandatory. The sauce alone deserves its own fan club, so make sure you spoon every last drop over your rice before serving. I also love pairing it with garlic rice and a cold soft drink. If you're serving guests, slice the pork neatly and pour the sauce over the top before bringing it to the table.
Leftovers are incredible too. In fact, I think pork asado tastes even better the next day after the sauce settles into the meat overnight.
My Personal Tips
Don't rush the simmering process. Low and slow cooking is what gives the pork that melt-in-your-mouth texture. If the sauce reduces too quickly, just add a little more Coke or water.
Try not to skip the searing step either. Browning the pork first gives the dish a deeper flavor and color. If you want an even thicker sauce, let it simmer uncovered for a few extra minutes.
Also, trust me on the star anise. Even just one piece gives this dish that classic asado smell that you will love!
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.
Recipe Card
Easy Filipino Pork Asado Recipe
Ingredients
Method
- Rub the pork tenderloin with chicken broth powder or crushed cubes. Massage the seasoning well into the meat.
- Place the pork in an airtight container and refrigerate for at least 4 hours, preferably overnight.
- Heat oil in a pan over medium heat. Sear the pork for about 5 minutes until lightly browned on the outside.
- Remove excess oil from the pan, leaving just a little behind. Pour in the Coca-Cola, oyster sauce, bay leaves, and star anise.
- Return the pork to the pan and sprinkle with black pepper. Cover and bring to a boil.
- Lower the heat and simmer for about 1 hour or until the pork becomes very tender.
- Remove the lid and continue simmering until the sauce thickens and caramelizes beautifully.
- Transfer the pork to a serving plate, slice into pieces, and spoon the sauce over the top. Garnish with chopped green onions before serving.
