Pork Spareribs Macao-style Asado

 Pork Spears Macau Style Asado You will love the steamed rice with sweet and savoury flavours. Asado is very popular in Pampanga.  It's a complex, salty, sour, dish of pork shoulder slowly cooked in a tomato sauce with garlic, calamansi, soy sauce and a little lemon. It is called the food capital of the Philippines.  It is often served at large family gatherings. At Asado, we usually get beef, pork, chicken, Chou reserve and Marcella. All of them are cooked using an open fire or grill. Asado originated in Argentina and today is enjoyed throughout South America. Asado is like in custom celebrations in Argentina, Pura Guya, Chile and Paraguay. ( Mango Royale )Mango Royal r

Pork Spareribs Macao-style Asado

Pork and Asado is one of the Filipino dishes inspired by Chinese flavours. This dish is traditionally made with soy sauce, brown sugar, a sweet and salty mix of spices, and a whole pork loin. Then it is cooked and served in slices with chutney. I go a family gathering last month for a Macau-style Asado that uses pork and spare ribs, which was the party menu' centre of interest. Because pork chops are delicious when spooned over steamed rice with a wonderful sweet and savoury sauce crunching the meaty bones is a great pleasure to eat. And I liked it so much that I rounded up the frozen hosts to write the recipe.

Table of content

1: Here's my pork Asado recipe if you're looking for a Filipino version

2: How to make Macao-style Pork spare Ribe

3: Offring tips and storage instruction

4: Ingredients

5: Instruction

6: Note

7:Frequently Asked Question

Nutrition Information

Here's my pork Asado recipe if you're looking for a Filipino version.

It is so delicious that it has a sweet and savoury taste as opposed to a sweet and salty one.

Pork Spatter Ribs:  Spare ribs, which are of different types, are cut from the bottom of the pig, especially the belly, breastbone, behind the shoulder, and the 11 to 13 long bones.  It becomes easier to cut into pieces. Ribs can be replaced with lentil cut, pork belly, shank or butt.

Oil: Use the oil to separate the meat and forget about the aromatics.

Soy Sauce: Soy sauce gives a salty and umami flavour.

Garlic bay leaves and star anise: They add a layer of deliciously aromatic and luscious liquorice to dishes, especially when we crave liquorice, a dish typical of the Philippines.

Brown Sugar: Brown sugar balances the sweetness and savoury notes.

Water: Add pork broth and braising liquid to enhance flavour.

Salt and Pepper: You can use it as per taste. 

How to make Macau-style Pork spare Ribe Asado SaadoHere is the recipe for Macau-style pork spare asado.

Here is the recipe for Macau-style pork spare asado.

ü Heat oil in a large pan, add spare ribs and cook until lightly browned.

ü Add three cloves of garlic and cook until fragrant.

ü Add 1/4 cup soy sauce and water, discarding any scum that floats.

ü Cook the meat until tender then add star anise and bay leaves.

ü Add the brown sugar.

ü Add 1/4 cup ketchup.

ü Use salt and pepper to taste.

Offering tips and storage instructions

This Chinese-style pork is great for sandwiches or dinner.  We serve this Macau-style pork spare and asado with steamed rice and garnish with green onions or red peppers for freshness.  You can also serve it with a side of vegetables such as stir-fries, Hook Choy or a salad. (Chicken Curry)

As far as storage is concerned, you can keep it in an airtight container in the fridge for three to four days, and to reheat, heat individual portions in the microwave or in a pan over medium heat.  If the sauce is too thick in the refrigerator, you can add a little water or broth when you reheat it.

Ingredients:         

- 2 pounds of pork spare ribs

- 1/4 cup soy sauce

- 1/4 cup hoisin sauce

- 1/4 cup ketchup

- 3 tablespoons honey

- 3 cloves garlic, minced

- 1 thumb-sized ginger, grated

- 1 tablespoon rice vinegar (optional)

- Salt and pepper, to taste

- Cooking oil

Instruction:

Here are the instructions for making Macau-style pork spare asado.

1: Take a bowl. Mix soy sauce, hoisin sauce, ketchup, honey, chopped garlic, ground ginger and rice vinegar in it.  Then mix them all well.

2: Season the pork ribs with salt and pepper on both sides.

3: Place the spare ribs in a large zip-up bag or in a shallow dish.  And put the marinade on them.  Then coat the ribs evenly with the marinade and marinate them overnight in the fridge for one to two hours.

4: Remove the pork spare ribs from the marinade and apply the excess liquid.

5: Heat on a grill or pan over high heat.

6: Brush cooking oil onto grill grates or cover a baking sheet with aluminium foil and lightly grease with cooking oil.

7: Place the marinated spare ribs on the preheated baking sheet and cook for about 15 to 20 minutes per side until cooked through.

8: While grilling, occasionally plate spare ribs with leftover marinade to keep them moist and flavourful.

9: Once cooked, remove from heat and let cool slightly before serving.

10: If you like, serve the Macau-style pork spanner res asado hot garnished with steamed white rice, green onion or red pepper and enjoy. (Chicken Menudo)

Note:

If you prefer tender meat that falls off the bone easily, you can also bake these spare ribs in an oven at 325°F (165°C) for about 1 1/2 to 2 hours instead of grilling them directly over high heat.

 
Frequently Asked Questions

Is Char Sui The Same As Pork Asado?

Char siu and pork asado are similar, but they are not exactly the same. Both dishes feature marinated and roasted pork, but they come from different culinary traditions. Char siu is a Cantonese-style dish that originated in southern China. It is made with pork that has been marinated in a mixture of soy sauce, hoisin sauce, honey or sugar, and spices like five-spice powder. The marinade gives the meat a sweet and savoury flavour, and it is typically roasted until it has a slightly caramelized exterior. Pork asado, on the other hand, is a Filipino dish influenced by Spanish cuisine. It also involves marinating pork in a mixture of soy sauce and other seasonings such as ketchup or hoisin sauce. However, unlike char siu which is usually roasted or barbecued, pork asado is stewed or braised until the meat becomes tender and absorbs all the flavours of the sauce. While both dishes use similar ingredients like soy sauce, they have distinct cooking methods and flavours. Char siu has a more pronounced sweet taste due to its marinade while pork asado typically has a tangy-savoury flavor from ingredients like ketchup or vinegar. So while there are similarities between char siu and pork asado, they each have their own unique characteristics based on their respective culinary traditions

What Is Filipino Asado?

Filipino Asado is a popular dish in the Philippines that is influenced by Spanish cuisine. It typically consists of tender pieces of meat, often pork or chicken that is cooked in a flavourful sauce made with soy sauce, vinegar, sugar, and various spices.

To make Filipino asado, the meat is first marinated in a mixture of soy sauce and calamansi juice (or lemon juice) to help tenderize it and add flavour. The marinated meat is then simmered in a combination of soy sauce, vinegar (often a mixture of rice vinegar and white vinegar), sugar or brown sugar, garlic, onions, and spices such as bay leaves and peppercorns. The cooking process involves slow braising or stewing the meat until it becomes tender and absorbs all the flavours of the sauce. This results in juicy and flavourful meat with a slightly sweet-tangy taste. Filipino asado can be enjoyed as a main dish served with steamed rice or used as a filling for sandwiches or wraps. It is commonly served during special occasions or celebrations but can also be enjoyed on regular days as part of Filipino home-cooked meals.

Nutrition Information:

Calories: 737kcal, Carbohydrates: 17g, Protein: 39g, Fat: 57g, Saturated Fat: 17g, Cholesterol: 181mg, Sodium: 1811mg, Potassium: 655mg, Fiber: 1g, Sugar: 14g, Vitamin C: 1.2mg, Calcium: 63mg, Iron: 3.3mg