ASADO
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
- Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
- Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
ASADO
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.
Provided by Priya Krishna
Categories soups and stews, main course
Time 11h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
- Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
- Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
- Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
- Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
- Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
- Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams
PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)
Provided by Food Network
Number Of Ingredients 7
Steps:
- For the marinade: Mix together all ingredients and set aside to let flavors meld together.
- Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.
GREG'S PORK ASADO
This is a Filipino recipe. A friend of ours made it for us when he came to visit. We found the recipe in either the Seattle P-I or Journal American newspaper about 15 years ago, which we've since lost, but my husband remembered it and over time we've adapted it to fit our tastes.
Provided by bartzturkeymom
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 105.2, Sodium 1786.3, Carbohydrate 24, Fiber 0.3, Sugar 22.7, Protein 3.4
PORK ASADO
This recipe is a bit different from the Chinese variation. My Mother in Law taught me how to make this dish which was handed down from her Mother in Law and my husband requests it often. It's one of those comforting dishes that will become a staple.
Provided by cervantesbrandi
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork into 1/2 inch cubes removing any fat. Heat a large pot on medium high and fry the pork allowing it to fry in its own juices. After the meat is browned on all sides, turn the heat to medium low and cover stirring occasional until the meat is fork tender, about 45 minutes.
- Then, add the flour to the pork and stir lightly browning the flour for 2 minutes. Finally, add the tomato sauce, all of the spices and water. Stir to combine and cook on medium heat just until the sauce thickens. Add more garlic salt to taste and chile powder if needed. Also, if sauce gets too thick, you can add another 1/4 cup water until the sauce has the consistency you like. It should resemble a runny gravy.
Nutrition Facts : Calories 736.3, Fat 54.9, SaturatedFat 19, Cholesterol 214.8, Sodium 509.5, Carbohydrate 4.4, Fiber 1.4, Sugar 1.2, Protein 53
ROASTED CASSAVA (YUCA ASADO)
I was looking for a different way to prepare yuca. Yuca is very bland on its own. It is good for fries and added to stews, but I wanted something a little different.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
- Preheat oven to 400 degrees F.
- In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
- Add yuca and toss to coat.
- Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
- Sprinkle with lime juice, toss, and serve.
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
CARNE ASADO
Make and share this Carne Asado recipe from Food.com.
Provided by Cluich
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sort through the stew meat, trimming off excess fat, gristle. Cut into 1" pieces. if necessary.
- In medium-sized, heavy pot, place enough bacon drippings or melted lard to cover the bottom. Place stew meat, garlic and onion in the pot and saute until the meat is lightly browned.
- Add water to cover and add two or three tablespoons of beef bouillon, cumin, pepper and tomato sauce. Cover. Simmer on low heat until meat is tender.
- Toward the end of the cooking time (about 1 hr.), add flour to thicken and continue simmering , stirring from time to time, for an additional 10 minute.
- Remove from heat and serve with rice and refried beans. Warm flour tortillas also go well with this dish.
Nutrition Facts : Calories 479.2, Fat 30, SaturatedFat 11.8, Cholesterol 118.2, Sodium 1428.8, Carbohydrate 19.5, Fiber 3.6, Sugar 10, Protein 33.7
PORK ASADO
Make and share this Pork Asado recipe from Food.com.
Provided by blaza_raquel
Categories Pork
Time 33m
Yield 2-3 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1202.8, Fat 66.5, SaturatedFat 23.8, Cholesterol 380, Sodium 2969.7, Carbohydrate 38.3, Fiber 0.4, Sugar 36.1, Protein 107.3
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.
More about "gregs pork asado recipes"
HOW TO MAKE THE BEST PORK ASADO RECIPE - EAT LIKE PINOY
From eatlikepinoy.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 671 per serving
- 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.
GREGGS' PASTRIES, PIES AND BAKES RANKED WORST TO BEST
From timeout.com
PORK CARNE ASADA TACOS - RULED ME
From ruled.me
A GUIDE TO THE ARGENTINE ASADO - PICK UP THE FORK
From pickupthefork.com
PORK ASADO CHINESE-STYLE - FOXY FOLKSY
From foxyfolksy.com
PORK ASADO KAPAMPANGAN - FOXY FOLKSY
From foxyfolksy.com
PORK ASADO RECIPE - PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
ASADO - TRADITIONAL SOUTH AMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
GOAN ROAST PORK/ ASSADO DE PORCO - HILDA'S TOUCH OF …
From hildastouchofspice.com
PORK CARNE ASADA - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
FOODS FROM THE DOMINICAN REPUBLIC: PUERCO ASADO (PORK ROAST)
From turnto10.com
LECHON ASADO (CUBAN ROASTED PORK) RECIPE BY GREGS
From cookeatshare.com
PORK ASADO TRENDS, DATA AND ANALYTICS | TASTEWISE
From tastewise.io
SIOPAO ASADO RECIPE (FILIPINO STEAMED PORK BUNS) - HUNGRY HUY
From hungryhuy.com
GREGGS MENU WITH PRICES [JULY 2022 UPDATED] - EVERYMENUPRICES
From everymenuprices.com
GREG S PORK ASADO RECIPE - WEBETUTORIAL
From webetutorial.com
WHAT IS CARNE ASADA? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
860 GREG'S PORK IDEAS | PORK DISHES, PORK RECIPES, COOKING
From pinterest.com
ASADO DE PUERCO (PORK STEW) - BETTER HOMES & GARDENS
From bhg.com
KAPAMPANGAN-STYLE PORK ASADO WITH POTATOES - KAWALING PINOY
From kawalingpinoy.com
7 EXPERT TIPS TO PERFECT SIOPAO PORK ASADO & DOUGH FROM SCRATCH
From bitemybun.com
HOW MUCH MEAT IS ACTUALLY IN GREGGS SAUSAGE ROLLS AND STEAK BAKES
From mirror.co.uk
PORK ASADO – LOLA KUSINERA
From lolakusinera.com
FILIPINO FOOD- - PORK ASADO (GRAMS) - MYFITNESSPAL
From myfitnesspal.com
GREGGS
From greggs.co.uk
RECIPE: THE NATIONAL DISH OF ARGENTINA – ASADO
From ingmar.app
PORK SPARERIBS MACAO-STYLE ASADO - KAWALING PINOY
From kawalingpinoy.com
PORK ASADO - MAMA LOLA COOKS
From mamalolacooks.com
WHAT IS AN ASADO? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
EASY PORK ASADO RECIPE - MASHED.COM
From mashed.com
HOW TO COOK ASADO DE CARAJAY : PORK STEW IN TOMATOES AND …
From asianinamericamag.com
ASADO (MEXICAN PORK STEW) - KEVIN IS COOKING
From keviniscooking.com
CARNE ASADA RECIPES | ALLRECIPES
From allrecipes.com
THE ULTIMATE CHILEAN POROTOS GRANADOS RECIPE - CHILEAN FOOD GUIDE
From southamericawineguide.com
CEDRO ASADO (ROAST PORK) RECIPE - CHEF'S PENCIL
From chefspencil.com
You'll also love