Best Gregs Pork Asado Recipes

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

THE ULTIMATE PORK ASADO RECIPE

Steps:

• In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
• Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
• Add water and sugar and stir to distribute evenly.
• Boil again over low heat for 50 minutes.
• After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
• Serve and top it with the thick sauce and enjoy!

GREG'S PORK ASADO

Steps:

• Cut the pork into 2-3 inch pieces.
• Mix the water, sugar and soy sauce in a large frying pan. Add the bay leaf and bring it up to medium high heat.
• Lay pork pieces in the sauce, cover and cook on medium (keep it low enough that the sauce doesn't boil over; adding additional small amounts of water and soy if needed.) Cook for 10-15 minutes and flip the pork, cooking an additional 10 -15 minutes until done which will depend on the thickness of the pork.
• Serve the pork over a bed of rice, removing the bay leaf, drizzling the sauce over it and seasoning with salt and pepper to taste.

PORK SPARERIBS MACAO-STYLE ASADO

Steps:

• In a pot, combine spareribs, soy sauce, brown sugar, salt, pepper, star anise, bay leaves, garlic and water.
• Cover and cook over low heat, adding more water in 1/2 cup increments as needed, for about 1 hour or until meat is fork tender and sauce is thickened.
• Serve hot with rice.

GINGERED PORK AND ASPARAGUS

Steps:

• In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade. , Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil. , In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired.

PORK ASADO

Steps:

• mix all the ingredients except pork.
• cook in low flame.
• lay down the pork and cover it.
• you may add water and soy sauce until the meat is tender.
• top with plain rice and its ready to serve.