 Porkasado fromPampanga | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Associatedcuisine | Filipino cuisine |
| Serving temperature | Hot |
| Variations | Asado de carajay; Asado matua; porkasado |
| Similar dishes | Humba,pata tim,adobo,hamonado |
Philippineasado refers to two differentFilipinobraised meat dishes. The name originates fromSpanishasado ("grilled"), a reference to the original dish it was applied to, theChinese-Filipino version ofchar siu barbecues usually known asporkasado. However, Filipino versions have evolved to be braised, not grilled. The other Filipino dishes also known asasado areasado de carajay andasado matua. Unlike the Chinese-derived version, they are savory rather than sweet.[1][2]
Asado de carajay is a nativeasado. The name is derived fromPhilippine Spanishcarajay ("wok", orkalaha inPhilippine languages).Asado de carajay is made with meat (pork, beef, or chicken) braised in soy sauce, bay leaves, peppercorns,calamansi, onions, and various vegetables (usually tomatoes, potatoes, mushrooms, and carrots). It is traditionally cooked in a wok, hence the name.[2][3][4]
Asado de carajay is differentiated from the "Chinese-style" porkasado in the use of vegetables, the absence of Chinese spices, and its savory flavor. It is also not restricted to pork, but can be cooked with beef or chicken.[5][6][7][8]
Asado matua (Kapampangan for "old-fashioned/traditional asado") is a unique variation ofasado de carajay that originates fromPampanga. It uses whole pork rump or shoulder (known askasim) slow-cooked in a sauce with tomatoes, potatoes,calamansi,oregano, garlic, onion, black pepper, soy sauce, salt, and oil. Variations in different household recipes also add other ingredients like grated cheese,chorizo de Bilbao, chicken liver, pickles, and/orVienna sausages.[9][10][11]
Asado matua is also known as "Kapampanganasado",asadongPasko,asadong barrio, andabo-abo, among other names, due to their association withfiestas in the province of Pampanga.[9]
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Porkasado, also known as "Chinese"asado or "Chinese-style"asado, is the variant most commonly associated with the nameasado. It is derived from the Chinese dishchar siu, and possibly also influenced by theHokkien dishtau yew bak. Unlikechar siu, however, the dish is always braised, not grilled or roasted. The dish is made with pork braised in soy sauce, garlic, bay leaves, onion, brown sugar, and various Chinese spices (usuallystar anise andfive spice). It is very similar tohumba andpata tim, which also originate from Chinese-Filipino migrants. It also resembleshamonado, because of its sweetness, thoughhamonado uses pineapple and is a native dish.[12][13][14][15][16][17]
Porkasado is usually sliced thinly and served with the braising liquid.[13] Porkasado is also commonly shredded and used as fillings for sandwiches and buns. It is also the primary filling of the Filipinosiopao, which is also known assiopao asado.[18]
A variant of porkasado is the "Macau-style" porkasado. It uses the same ingredients but differs primarily in that the meat is not broiled beforehand, but rather boiled directly in the marinade until tender.[15][19][20][21]
Media related toPhilippine asado at Wikimedia Commons
