Tender pork braised in soy, aromatics, and star anise—silky sauce, big comfort over rice.

This Filipino Pork Asado leans into its Chinese-Filipino roots: pork shoulder slowly braised in soy sauce, garlic, onions, and star anise until fork-tender with a glossy, sweet-savory sauce. It’s the kind of dish that turns plain rice into a celebration.

Why You’ll Love It

• Melt-in-the-mouth pork + lacquered sauce
• Pantry ingredients, restaurant payoff
• Scales beautifully for parties and meal prep
• Kid-friendly sweet–savory profile

Ingredients (Serves 6)

Pork & Aromatics

• 1.2 kg (2.6 lb) pork shoulder, cut into 5–6 large chunks
• 2 tbsp neutral oil
• 1 large onion, sliced
• 6 cloves garlic, smashed

Braise

• 120 ml (½ cup) soy sauce
• 60 g (⅓ cup) brown sugar (adjust to taste)
• 250 ml (1 cup) water or unsalted stock (or pineapple juice for fruitier notes)
• 2 pcs star anise
• 1 tsp five-spice powder (optional but classic)
• 1 tbsp oyster sauce (optional, for body)
• ½ tsp black pepper
• 2 bay leaves

Finish (optional)

• 1–2 tbsp banana ketchup (for color only, keep it subtle)
• Slurry: 2 tsp cornstarch + 2 tsp water (only if you want a thicker glaze)
• 2 medium potatoes, peeled & chunked (optional, for a full meal)

Garnish

• Spring onions or fried garlic

Instructions

1. Sear – Pat pork dry. Heat oil in a heavy pot over medium-high. Brown pork on all sides (6–8 min). Remove.
2. Sweat aromatics – In the same pot, lower heat; add onion and garlic. Cook until soft and fragrant (3–4 min).
3. Build the braise – Return pork. Add soy, sugar, water/stock, star anise, five-spice, oyster sauce, pepper, bay leaves. Bring to a boil, then cover and simmer on low 60–90 minutes until tender (or pressure cooker: high pressure 35 minutes, natural release).
4. Optional potatoes – Add potatoes for the last 20 minutes (or pressure cook separately 3–4 minutes).
5. Glaze & balance – Uncover and reduce sauce to a syrupy consistency. Stir in a little banana ketchup for color if using. For extra sheen, whisk in cornstarch slurry and simmer 1 minute. Adjust sweetness/salt.
6. Serve – Slice/chunk pork, spoon sauce over, top with spring onions or fried garlic. Eat with hot rice.

Chef Notes & Swaps

• Cut choice: Shoulder (kasim) = best balance of fat/collagen. Belly is richer; ham is leaner.
• Fruit note: Pineapple juice makes it more party-style; water/stock keeps it classic.
• Make-ahead: Even better the next day—chill, remove fat cap, reheat low and slow.

Equipment

Heavy pot or Dutch oven (or pressure cooker), tongs, ladle, knife & board, optional strainer.

Storage & Reheating

• Fridge 4 days; freezer 2 months.
• Reheat gently with a splash of water to loosen the glaze.

Serving Suggestions

• Steamed jasmine rice, atchara (pickled papaya), and sautéed greens.
• Leftovers shred beautifully for buns or siopao-style sandwiches.

Nutritional Information (per serving, approx.)

• Calories: 480
• Protein: 32g
• Carbs: 18g
• Fat: 30g
• Sodium: 1,400mg (varies by soy brand)

Regional Variant: Kapampangan “Asado” (Tomato-Raisin)

Swap the braise for: 1 cup tomato sauce, 1 cup water/stock, 2 tbsp soy, 2 tbsp vinegar or calamansi, ¼ cup raisins, 1 bell pepper (strips), 1 bay leaf, 1 tsp sugar. Simmer to tender; finish with bell pepper and adjust sweet-sour balance.

Did You Try This Recipe?

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