This is the kind of pork entrée that transcends being “pang aldo-aldo” (everyday dishes) and becomes a fiesta dish. The Kapampangan traditional method of cooking over a slow fire and patiently letting the stew simmer in a tomato sauce makes this a familiar party-pleaser for all occasions. 

Carne Asado Kapampangan (Photo by Elizabeth Ann Quirino)

Serves 4 

Ingredients

• 2 pounds pork shoulder, sliced into ¼-inch thick pieces 
• 2 Tablespoons calamansi or lemon juice 
• 2 Tablespoons soy sauce 
• 2 Tablespoons vegetable oil  
• 2 garlic cloves, minced 
• 1 large onion, chopped 
• ¼ pound tomatoes, chopped 
• ½ cup tomato paste 
• 1 cup tomato sauce 
• ¼ cup soy sauce 
• 1 cup organic broth 
• 1 teaspoon sea salt 
• 1 teaspoon freshly ground black pepper  
• 2 large potatoes, peeled, quartered and fried 

Procedure

• Marinate the pork slices in the calamansi or lemon juice and soy sauce for 6 hours or more covered in the refrigerator. 

• In a large saucepan set over medium high heat, add the marinated pork and render the fat while the meat browns. Remove the cooked pork and set aside; keep the rendered fat hot to use for sautéing. If there isn’t enough fat, add the vegetable oil.  

• Add the garlic and onions to the pan and sauté. Add the tomatoes and mash them with the back of the cooking spoon. Add the tomato paste and sauce, soy sauce and organic broth.  

• Return the pork slices to the saucepan and lower the heat to a simmer. Cover and continue cooking until the meat is tender and the liquid is reduced to a thick gravy—about 40 minutes. 

• Season with salt and black pepper. Add the pan-fried potatoes and serve warm. 

  

  My Mother’s Philippine Recipes