There are two types of pork asado found in the Philippines: one that is sweet and salty, seasoned with Chinese Five spice, and the other that is slowly stewed in tomato sauce, citrus juice, and soy sauce. This recipe is for the latter. Typically, this version showcases thinly sliced pieces of pork shoulder. Given the size of the Suvie pans, however, we found it easier to cook pieces of pork instead of one large cut. Cooking this way also ensures that each piece cooks evenly.
- 1 ½ lbs pork shoulder, cut into 1-2″ pieces
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- ½ cup tomato sauce
- 1 bay leaf
1) Pat pork dry and season all over with salt and pepper. Heat vegetable oil in a large skillet over high heat until just smoking. Add the pork and sear for 2 minutes until well browned. Transfer to a Suvie pan.
2) Reduce heat to low, add the onion, and cook for 2 minutes or until softened. Add onion (along with any other juices) to the Suvie pan with pork along with lemon juice, soy sauce tomato sauce, and bay leaf. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
3) After the cook, season to taste with salt and pepper, divide between bowls and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (4 servings per recipe): Calories 400, Total Fat 29g, Total Carbohydrates 6g, Total Sodium 800mg, Total Protein 28g.