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    Home » Pork Recipes

    Chinese-Style Pork Asado Recipe

    Published: Dec 1, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 5 Comments

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    This Chinese-style Pork Asado recipe is prepared by braising a large chunk of pork shoulder in a sweet and savory sauce until fork-tender. It has a distinct licorice-like flavor from star anise. It's one of those comforting dishes you simply throw into a pot, and it comes out satisfyingly flavorful.

    Pork Asado on a plate.
    Jump to:
    • What is asado?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other Chinese-inspired dishes
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is asado?

    In Filipino cuisine, Asado is a pork stew or braise, but can also be prepared with another protein. Although the Spanish word means "grilled," it's a Chinese-inspired dish that is sweet and savory with soy sauce, brown sugar, and star anise or five spice powder.

    The star anise imparts a licorice-like flavor, making the dish noticeably sweeter compared to other Filipino stews like Chicken or Pork Adobo. It is often used as the protein filling for 'siopao', a popular steamed bun in the Philippines.

    Another version of the dish hails from the Pampanga province with a savory and tangy profile. The meat is braised in a mix of soy sauce, calamansi, and tomato sauce.

    Ingredients you'll need

    Individual ingredients for Pork Asado with Mushrooms and Cabbage
    Oil, salt, and pepper are not in the picture.

    Notes and substitutions

    • Pork shoulder: It is an inexpensive cut that is perfect for feeding a crowd. The meat and collagen-rich connective tissue become tender and gelatinous after low and slow cooking. Pork butt, often sold without the skin, is a good substitute with sufficient marbling. Pork belly is full of flavor and texture, though very fatty.
    • Star anise: It is a dark-brown star-shaped spice with an intense licorice flavor. To substitute, you can use Chinese five spice powder which has star anise in it, or anise seed which has the same flavor as star anise.
    • Shaoxing wine: It is an amber-colored Chinese rice wine that enhances the flavors of the dish. Substitute with another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
    • Sesame oil: It adds a strong nutty flavor and aroma made from toasted sesame seeds.

    How to make this recipe

    Step 1: Cut 4 pounds of pork shoulder in half; season with salt and pepper on all sides.

    Pork shoulder seasoned with salt and pepper on a cutting board.

    Step 2: Soak 10 dried shiitake mushrooms in hot water until tender, then remove tough stems if desired. Cut them in half if they are big.

    Adding water to shiitake mushrooms.

    Step 3: Slice ½ head of napa cabbage in quarters lengthwise, then cut them crosswise into small pieces.

    Cutting napa cabbage.

    Step 4: Over high heat, add a bit of oil and sear the meat on all sides. If using an electric pressure cooker, use the sauté function. Transfer to a plate.

    PRO TIP: For a richer and deeper flavor in your Asado, brown the meat well on all sides before braising. This caramelizes the surface, locking in juices and elevating the overall taste of the dish.

    Searing the slab of meat.

    Step 5: Reduce the heat, then sauté 6 garlic cloves, 1 small onion (not in the photo), and the mushrooms for about a minute.

    Sauteing the garlic and mushrooms.

    Step 6: Add ½ cup soy sauce, ½ cup Shaoxing wine, ½ cup sugar, and 3 cups water. If using an electric pressure cooker, add only 1 cup of water.

    Place 4-6 star anise and 2 bay leaves in a spice sachet (if available), then add them in. Scrape the browned bits on the bottom and stir to combine.

    The ingredients for Pork Asado sauce in the pot.

    Step 7: Add the meat and some ground pepper (or cracked peppercorns), then let it come to a boil. Cover and simmer over medium-low heat for about 2 hours, until fork-tender; cook on high pressure for about an hour in an electric pressure cooker.

    PRO TIP: Tenderize the meat thoroughly until fork-tender for the best texture and to fully absorb the flavors of the sauce.

    Seared meat and sauce in the pot.

    Step 8: Transfer meat to a plate and remove the spice sachet (or pick out the star anise and bay leaves before serving). Skim the fat layer on the surface.

    Cooked meat and sauce in the pot.

    Step 9: Make a slurry by dissolving 2 tablespoons of cornstarch in ¼ cup of water. Add the slurry to thicken the sauce.

    Adding cornstarch slurry to the sauce.

    Step 10: Add 1 tablespoon of sesame oil, cabbage stalks or white sections, and the meat with the other side facing up. Cook the cabbage for 2 minutes and spoon the sauce over the meat. Add some fresh ground pepper.

    Pork Asado with shiitake mushrooms and napa cabbage in the pot.

    Step 11: Slice the meat and serve it with napa cabbage leaves.

    Slicing the meat on a cutting board.

    Step 12: Pour the sauce over them. Serve and enjoy your Chinese-style Pork Asado with some steamed rice. Store any leftovers in an airtight container to keep them fresh for 3-4 days or freeze for up to 3 months.

    Pouring the sauce on the slices of meat.

    Recipe FAQs

    What is braising?

    Braising is a cooking method that starts with searing meat or vegetables in oil and then slowly cooking them over low heat, either on the stovetop or in the oven. Unlike stewing where smaller pieces of meat are completely submerged in the liquid, braising involves a larger cut of meat simmering in a partial amount of liquid until fork-tender.

    Is Pork Asado the same as Pata Tim?

    Pork Asado and Pata Tim are Chinese-inspired braised meat dishes with the same sweet and savory flavors from soy sauce, brown sugar, and star anise or five spice powder. A boneless cut of meat is used for Pork Asado, while Pata Tim is prepared with pork leg (hock and trotter/feet).

    Asado doesn't usually include vegetables; pata tim uses shiitake mushrooms and Chinese cabbage like bokchoy or napa cabbage. The Kapampangan-style Asado is quite different from Chinese-style Asado and Pata Tim.

    Is anise the same as star anise?

    No. Anise and star anise come from two different plants. Anise, also called anise seed or aniseed, has a similar flavor profile to star anise as both contain anethole oil which is also present in licorice and fennel.

    Try other Chinese-inspired dishes

    • Eggplant Stir-Fry with Shrimp: Tender slices of eggplant stir-fried with shrimp in a savory sauce.
    • Chili Garlic Shrimp: Shrimp sautéed with a spicy and aromatic blend of chilies and garlic.
    • Salt and Pepper Shrimp: Crispy fried shrimp seasoned simply with salt and pepper, often with chili peppers or bell peppers.
    • Sweet and Sour Chicken: Chicken pieces coated, deep-fried, and then drenched in a tangy sweet and sour sauce, often with bell peppers, onions, and pineapples. Sweet and Sour Fish is a delicious variation with coated pieces of fish.

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pork asado on a plate.

    Pork Asado with Mushrooms and Cabbage

    Braised pork shoulder in a sweet and savory sauce with a distinct licorice-like flavor from star anise.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours 10 minutes minutes
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 6
    Calories: 548kcal
    Author: Nora Rey
    Cost: $16-$18

    Equipment

    • Electric pressure cooker or Dutch oven or heavy-bottomed pot

    Ingredients

    • 4 pounds pork shoulder, preferably boneless (see note)
    • 6 garlic cloves smashed
    • 1 small onion finely chopped
    • 10 dried shiitake mushrooms sub:fresh
    • ½ cup soy sauce
    • ½ cup Shaoxing wine (see note)
    • ½ cup brown sugar
    • 4-6 star anise (see note)
    • 2 bay leaves
    • 2 tablespoons cornstarch dissolved in ¼ cup of water
    • 1 tablespoon sesame oil (see note)
    • ½ head Napa cabbage cut into large chunks; sub:bok choy
    • Salt and pepper (ground or cracked peppercorns) to taste
    US Customary - Metric

    Instructions

    • Cut pork shoulder in half; season with salt and pepper on all sides.
    • Soak shiitake mushrooms in hot water until tender, then remove tough stems if desired. Cut them in half if they are big.
    • Over high heat, add a bit of oil and sear the meat on all sides. If using an electric pressure cooker, use the sauté function. Transfer to a plate.
    • Reduce the heat, then sauté the garlic, onions, and mushrooms for about a minute.
    • Add soy sauce, Shaoxing wine, sugar, and 3 cups of water. If using an electric pressure cooker, add only 1 cup of water.
      Place star anise and bay leaves in a spice sachet (if available) and add them in. Scrape the browned bits on the bottom and stir to combine.
    • Add the meat and some ground pepper, then let it come to a boil. Cover and simmer over medium-low heat for about 2 hours, until fork-tender; cook on high pressure for about an hour in an electric pressure cooker.
    • Transfer meat to a plate and remove the spice sachet (or pick out the star anise and bay leaves before serving). Skim the fat layer on the surface.
    • Make a slurry by dissolving cornstarch in ¼ cup of water. Add the slurry to thicken the sauce.
    • Add sesame oil, cabbage stalks or white sections, and the meat with the other side facing up. Cook the cabbage for 2 minutes and spoon the sauce over the meat. Add some black pepper.
    • Slice the meat and pour the sauce over them. Serve with napa cabbage leaves.

    Notes

    • Pork shoulder: It is an inexpensive cut that is perfect for feeding a crowd. Pork butt, often sold without the skin, is a good substitute with sufficient marbling. Pork belly is full of flavor and texture, though very fatty.
    • Star anise: It is a dark-brown star-shaped spice with an intense licorice flavor. To substitute, you can use Chinese five spice powder which has star anise in it, or anise seed which has the same flavor as star anise.
    • Shaoxing wine: It is an amber-colored Chinese rice wine that enhances the flavors of the dish. Substitute with another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
    • Sesame oil: It adds a strong nutty flavor and aroma made from toasted sesame seeds.

    Nutrition

    Calories: 548kcalCarbohydrates: 28gProtein: 72gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 181mgSodium: 1644mgPotassium: 1444mgFiber: 1gSugar: 19gVitamin A: 244IUVitamin C: 21mgCalcium: 112mgIron: 4mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Jomelyn @ Curious Flavors

      December 02, 2022 at 6:56 pm

      5 stars
      Yum! I got everything I need to make this pork asado. I am making this with pork shoulder instead. Thanks for the recipe.

      Reply
      • Jomelyn

        December 02, 2022 at 7:00 pm

        5 stars
        I meant pork belly 😊

        Reply
        • Nora Rey

          January 05, 2023 at 12:25 am

          Yum!!! I honestly like it better with pork belly for its flavor and texture. =)

          Reply
    2. Marina

      December 02, 2022 at 12:46 am

      5 stars
      This is mouth-watering! I love it. Thank you! I will be making this tonight.

      Reply
      • Nora Rey

        January 05, 2023 at 12:26 am

        I hope you like it! Enjoy!!!

        Reply
    5 from 3 votes

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