Asadong Matua (Old-Fashioned Pork Asado)

Also called Asadong Pasko, Asadong Barrio, and Abo-abo in Pampanga, this dish is not typically served in restaurants, says Pampanga native Poch Jorolan. It is a special dish served in households across the province during fiestas and other special occasions. Some tips from Poch: When cooking, make sure to check on the dish once in a while—you might need to add more water to make the meat tender. Also, make sure that the sauce is not gravy-like—it should be a little dry.

Serves 4 to 5  Prep Time 10 minutes  Cooking Time 90 minutes

1 kilo pork picnic (kasim)
2 medium onions, sliced
1 clove garlic, minced
1/4 kilo fresh tomatoes, sliced
5 tablespoons soy sauce
1/2 cup tomato sauce
4 cups water
1/2 cup calamansi juice
salt and pepper to taste
boiled potatoes to serve

1  In a pan, sear pork kasim. If using a small pan, you can slice the meat into smaller pieces.

2  Remove seared meat, discard excess oil. Set aside.

3  In the same pan, sauté onion, garlic, and tomato in medium heat. Cook tomatoes well.

4  Add the soy sauce and tomato sauce.

5  Put the meat back into the pan. Let it cook for a while with the sauce.

6  Add water and bring to a boil. Bring the heat down to medium and add the calamansi juice. Cover and cook until all the liquid has evaporated and the meat is tender. Season with salt and pepper.

7  Serve with boiled potatoes on the side.

Photography by Patrick Martires | Poch Jorolan of Everybody’s Café | Food Styling by Rachelle Santos | Prop Styling by Elaine P. Lim | Art Direction by Jonathan Roxas | Props from Rustan’s Department Store