Ingredients with Measurements:
- 2 lbs. pork shoulder, sliced into 1-inch thick pieces
- 1/2 cup soy sauce
- 1/2 cup calamansi juice (or lemon juice)
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup oyster sauce
- 1 head garlic, minced
- 1 tsp. black pepper
- 1/2 cup water
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, calamansi juice, brown sugar, ketchup, oyster sauce, minced garlic, black pepper, and water. Mix well until the sugar is dissolved.
2. Place the sliced pork shoulder in the marinade and make sure that each piece is coated evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.
4. Remove the pork from the marinade and shake off any excess liquid. Grill the pork for 5-7 minutes on each side or until cooked through and slightly charred.
5. Transfer the grilled pork to a serving platter and let it rest for a few minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-14 minutes
Temperature:
Grill temperature: Medium-high heat (375-400°F)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 370
Fat: 18g
Protein: 35g
Carbohydrates: 17g
Sodium: 1540mg
Sugar: 15g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or pork loin.
- Calamansi juice can be substituted with lemon or lime juice.
- Brown sugar can be substituted with white sugar or honey.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced onions and bell peppers to the marinade for a more flavorful and colorful dish.
- Use chicken or beef instead of pork for a different twist.
- Serve the grilled pork asado with steamed rice or in a sandwich.
Tips and tricks:
- Make sure to marinate the pork for at least 2 hours or overnight to allow the flavors to penetrate the meat.
- Brush the grill grates with oil to prevent sticking.
- Let the grilled pork rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover grilled pork asado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through. Alternatively, reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the grilled pork asado on a platter with sliced onions and bell peppers for a colorful presentation.
Garnishes:
Garnish with chopped scallions or cilantro for added flavor and color.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Garlic fried rice
- Grilled vegetables
- Asian slaw
Troubleshooting advice:
- If the pork is sticking to the grill grates, brush the grates with oil before grilling.
- If the pork is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 145°F.
Food safety advice:
- Marinate the pork in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the pork is cooked to a safe temperature of 145°F.
Food history:
Asado is a popular Filipino dish that is typically made with pork or beef. It is a sweet and savory dish that is often served at special occasions and family gatherings.
Flavor profiles:
The grilled pork asado is sweet, savory, and slightly tangy. The marinade is made with soy sauce, calamansi juice, brown sugar, ketchup, oyster sauce, garlic, and black pepper.
Serving suggestions:
Serve the grilled pork asado with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Philippine