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Asadong Matua (Old-Fashioned Pork Asado

)
By: Poch Jorolan of Everybody¶s Café

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 while²you might need to add more water to make the meat tender. Also, make sure that the sauce is not gravy-like²it 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.