Pork Belly Asado
Pork Belly Asado with tender pork belly cubes and colorful vegetables in a rich tomato-based sauce is hearty, tasty, and perfect with steamed rice. It’s easy to make and sure to be a family favorite. Perfect for the holidays!
Asado refers to two kinds of Filipino braised meat dishes. The Chinese-style version has a sweet and savory flavor and is made by braising the pork in soy sauce, brown sugar, aromatics, and Chinese spices. The other asado dish is Filipino-Spanish and adapted from asado de carajay. Asado means grilled in Spanish, and carajay (pronounced “ka-rah-hay”) is a wide pan or deep pot shaped like a wok with a flat bottom. The meat is grilled and then braised with soy sauce, calamansi juice, and tomato sauce, giving the dish delicious savory and tangy flavors.
This pork belly asado recipe is derived from asado de carajay, but is made more convenient without grilling the meat. Pork belly cubes are seared until lightly browned and then simmered in a rich,
hearty tomato-based sauce with carrots, potatoes, and bell peppers. It’s easy to make and budget-friendly, using only a few ingredients.
Ingredient notes
- Oil– you can use vegetable, olive, avocado, or any neutral-tasting oil on hand.
- Onion and garlic– these aromatics are sauteed to enhance flavor.
- Pork belly– also known as liempo. It is succulent with juicy fat layers between the meat.
- Calamansi- adds tangy, citrusy flavor. You can also use lemon or lime juice as alternatives.
- Soy sauce – brings saltiness and umami tastes
- Tomato sauce– for a thick and rich sauce
- Vegetables– potatoes, carrots, and red and green bell peppers extend servings and add a pop of color, extra texture, and nutrition. You can also add green peas or olives.
- Water– feel free to substitute pork broth to boost flavor
Cooking tips
- Cut meat and vegetables in uniform pieces for even cooking.
- Pan-frying the potatoes and carrots helps them keep their shape and prevents them from falling apart when added to the sauce.
How to Serve and Store
- Serve pork belly asado for a hearty lunch or dinner with steamed rice. It’s also great for holiday parties, special occasions, or fiesta gatherings.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to a month.
- To reheat, place in a saucepot over medium heat. Simmer to an internal temperature of 165 F.
Pork Belly Asado
Ingredients
- 1 tablespoon canola oil
- 1 large potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 3 pounds pork belly, cut into 2-inch cubes
- 1/4 cup calamansi juice
- 2 tablespoons soy sauce
- 1 cup tomato sauce
- 1 1/2 cups water
- 1 small red bell pepper, cored and cubed
- 1 small green bell pepper, cored and cubed
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from the pan and drain on paper towels.
- In the same pan, add onions and cook until softened. Add garlic and cook until aromatic.
- Add pork liempo and cook until lightly browned.
- Add calamansi juice and soy sauce. Cook for 1 to 2 minutes.
- Add tomato sauce and water. Bring to a boil.
- Cover, lower heat, and cook for 40 to 50 minutes or until meat is fork-tender.
- Add pan-fried potatoes and carrots and cook until tender.
- Add red and green bell peppers and cook until tender-crisp.
- Season with salt and pepper to taste. Serve hot.
Video
Notes
- Cut meat and vegetables in uniform pieces for even cooking.
- Pan-frying the potatoes and carrots helps them keep their shape and prevents them from falling apart when added to the sauce.
