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.
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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
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.
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.
Step 3: Slice ½ head of napa cabbage in quarters lengthwise, then cut them crosswise into small pieces.
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.
Step 5: Reduce the heat, then sauté 6 garlic cloves, 1 small onion (not in the photo), and the mushrooms for about a minute.
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.
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.
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.
Step 9: Make a slurry by dissolving 2 tablespoons of cornstarch in ¼ cup of water. Add the slurry to thicken 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.
Step 11: Slice the meat and serve it with napa cabbage leaves.
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.
Recipe FAQs
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.
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.
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 sautéed with shrimp in a savory sauce.
- Chili Garlic Shrimp: Shrimp sautéed with a spicy and aromatic blend of chili 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
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📖 Recipe
Pork Asado with Mushrooms and Cabbage
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
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.
Jomelyn @ Curious Flavors
Yum! I got everything I need to make this pork asado. I am making this with pork shoulder instead. Thanks for the recipe.
Jomelyn
I meant pork belly 😊
Nora Rey
Yum!!! I honestly like it better with pork belly for its flavor and texture. =)
Marina
This is mouth-watering! I love it. Thank you! I will be making this tonight.
Nora Rey
I hope you like it! Enjoy!!!