BEEF ASADO
This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Season the beef with salt and pepper; set aside.
- Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
- Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
- While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
- Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 34.8 g, Cholesterol 137.8 mg, Fat 37.8 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 14 g, Sodium 1194.4 mg, Sugar 10 g
PUERCO ASADO
Steps:
- Preheat oven to 375°F.
- Squeeze enough juice from limes to measure 1 cup. Mince garlic. In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin. Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
- Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork. Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
- In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour. With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
- With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices. Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
- Cut pork into 1/4-inch-thick slices and serve with pan juices.
ASADO DE CERDO
Spicy Mexican pork dish...yummy! Use good chili powder from a Hispanic grocery, or mix half American chili powder with half Indian chili powder
Provided by JacquelineS
Categories Pork
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pot.
- Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
- Add garlic and saute 1 minute more.
- Add flour, stirring until thoroughly coated.
- Add water all at once.
- Add cumin and chili powder.
- Stir thoroughly until gravy is dark and velvety smooth.
- Add more chili powder to taste.
- Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
- Serve with rice and tortillas.
Nutrition Facts : Calories 161, Fat 6.5, SaturatedFat 1.8, Cholesterol 57.1, Sodium 85.2, Carbohydrate 4.2, Fiber 0.9, Sugar 0.2, Protein 20.8
ASADO DE CERDO
Make and share this Asado De Cerdo recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Deseed all the chiles.
- Place the ancho chiles in a saucepan with half an onion. Add water and simmer until soft.
- In a small skillet, add pasilla chiles and 3 garlic cloves. Fry briefly in vegetable oil.
- Place all the chiles and garlic in a blender and puree to form a chile colorado sauce.
- Cut the pork into bite size pieces.
- In a medium-large size pot, add 1 tbsp vegetable oil and simmer the pork with bay leaves and thyme.
- Stir frequently, add more vegetable oil as needed.
- Once the pork is cooked, add the chile colorado sauce and simmer, covered, about 5 more minutes.
- Serve with rice, beans, and warm tortillas.
Nutrition Facts : Calories 632, Fat 31.2, SaturatedFat 8.8, Cholesterol 194.9, Sodium 1311.5, Carbohydrate 16.9, Fiber 6.2, Sugar 1.6, Protein 69.7
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