This recipe is an easy to cook pork asado with pechay. The ingredients are indeed very few, simple and easy to find. All of the ingredients like soy sauce, brown sugar, garlic, pepper and other aromatics is already mixed in the ready to use barbecue marinade. There are other barbecue marinades you can use aside from Mama Sita’s like Del Monte or Clara Ole.
To cook pork asado with pechay; In a casserole, combine pork, water, barbecue marinade, sugar and laurel leaves. Simmer until pork is tender. Remove the pork from the casserole and slice thinly. Add dissolved cornstarch to the to the sauce while stirring continuously until it thickens. Arrange the sliced pork and steamed pechay in a plate and pour sauce over and serve.
How to Cook Pork Asado with Pechay
Servings: 6 servings
Ingredients
- 1 kilo pork shoulder kasim
- 2 cups water
- 1/2 cup barbecue marinade e.g. Mama Sita's, Del Monte
- 2 Tbsp Sugar
- 2 pcs laurel leaves
- 1 Tbsp cornstarch dissolved in 6 Tbsp water
- 2 bunches Pechay washed and steamed
Instructions
How to cook pork asado with pechay
- In a casserole, combine pork, water, barbecue marinade, sugar and laurel leaves.
- Simmer until pork is tender. Remove the pork from the casserole and slice thinly.
- Add dissolved cornstarch to the to the sauce while stirring continuously until it thickens.
- Arrange the sliced pork and steamed pechay in a plate and pour sauce over and serve.
