Pork Asado (Braised Pork Loin in Tomato-Pineapple Sauce)
A few days ago, my husband came home from a visit to his sister’s home with a thick slab of pork loin cooked asado-style. Since that piece of pork asado was impressive in flavor and stood well in appearance for a photo even after being reheated in the microwave, I thought I could get away with psoting the recipe without getting my hands dirty. But boo-hoo for me, my sister-in-law was able to provide the procedure and ingredients but not the amounts. As like most of us, she haphazardly puts together recipes without detailed measurements. So today, mainly to note how many cups of pineapple juice, teaspoon of sugar, etc. needed, I cooked this pork asado for dinner. I think I gave her recipe justice and was able to recreate the recipe as close in taste to hers.
Makes 8 Servings
Ingredients
3 to 4 lbs boneless pork loin or pork shoulder
4 cups pineapple juice
1 cup tomato sauce
1/2 cup soy sauce
2/3 cup liver spread
2 bay leaf
1 head garlic, peeled and minced
1 medium onion, peeled and chopped
4 tbsps cooking oil
sugar
freshly-ground pepper
salt
water
Procedure
Trim pork loin, leaving but a thin layer of fat. Wash and pat dry. Using a small knife or tines of fork, stab pork meat all over. Massage liberally with salt and freshly-ground pepper.
In a wide skillet, heat oil on high heat. Saute onions and garlic until aromatic, around 30 seconds. Remove from pan. Brown pork loin on all sides. Pour in pineapple juice, soy sauce and about 1 cup of water. Add bay leaf, sauteed onions and garlic, and around 1/8 tsp freshly-ground pepper. Allow to boil for around 1 minute and then, lower heat to simmer until meat is fork-tender. Add more water as needed.
Remove pork from liquid and allow to cool. Cut into serving slices and arrange on platter.
Meanwhile, strain liquid of sediments and bring to a slow boil. Remaining liquid will be more or less 2 cups. Add tomato sauce and sugar. Adjust salt, pepper and sugar to bring sauce to desired balance of saltiness and sweetness. Stir in liver spread until dissolved and sauce mixture is thickened.
Pour sauce over pork loin slices and serve hot.
Pork Recipes in The CookMobile Archive:
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Thanks for stopping by my blog! Love your mouth-watering pictures of yummy food! This pork looks really juicy and delicious.
Uoooo, looks yummy! I just happened upon your site via Foodgawker. Nice!
That is quite an illustration you have on your banner!
Happy New Year from Kyoto!
KyotoFoodie?Peko
This sounds like a tasty way to cook pork.
Your asado looks gorgeous. I’m going to have to try this one: looks like an instant family favourite. Thanks!
Yum.. Perfect cold weather food
Thanks guys for the visit!
This pork asado is delicious!
Lalaine: we’re going to cook this over the weekend. How long does it take for the pork loin to get tender?
( I don’t have much experience with pork loin: I’m afraid of the one time it got tough and rubbery.)
Would this work in a slow cooker? Or maybe it just doesn’t need to cook for a long time. It looks really good but since there are only two of us in the family I would probably use half the recipe.
This looks great. What’s liver spread?
Liver spread is liver processed with bread extenders and canned. the brand I use is called “Reno”. You’ll find it in most Asian stores. Thanks for the visit.
i agree with most of the comments! this looks really tempting..i’m planning to cook this over the weekend and will let my picky toddler taste it! can’t wait!
ginaya ko sha..today…at ang sarap..naguluhan nga ako bakit me liver spread pa.. pero pramis ang sarap sarap talaga,,thanks! pagaya ulit ha! hehehe