Asadong Matua

If you think of Asado, you will easily associate it with the filling of that siopao you ate last night, sweet and savoury but this type of Asado is not. Asadong Matua is so different with that normal ones, the only thing that remained was the cooking method where a whole pork rump or shoulder (kasim) is slowly simmered in sauce and that’s about it. The normal asado is cooked in sugar, soy sauce and, star anise or five spice which probably have a Chinese influence, this Kapampangan version on the other hand is cooked in Tomato Sauce and calamansi.


This is not your daily dinner type of dish, in Pampanga they serve this on special occasions like birthdays, graduations, fiestas or weddings, it is prepared a day in advance to let the flavours seep through but apart from that the cooking process is quite simple. In its most basic form a whole piece of pork is cooked in tomatoes and calamansi juice, but each household have its secret ingredient to make it more special like adding liver spread, cheese, coke, chorizo, pickles or all of the above.

I was trying to get more information about this dish’s history but to my luck it all pointed out to heirloom recipes of different household without any leads. But if you do now please let us know so we can document it here for people to know. By the way Asadong Matua is also called Kapampangan Asado, Asadong Pasko, Asadong Barrio and Abo-abo.

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Asadong Matua

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours 5 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Asadong Matua is a Filipino Kapampangan dish of whole pork rump slowly simmered in tomatoes, soy sauce, vinegar and spices. Cooked similarly to the Pork Asado but using different ingredients.



Scale

Ingredients

  • 1 1/2 kg whole Pork Scotch Fillet
  • 100 g chicken liver
  • 12 pcs baby potatoes
  • 2 400 g can chopped tomatoes
  • 2 cups water
  • 1/4 cup soy sauce
  • juice from 1 lemon
  • 2 tsp dried oregano
  • 1/2 cup grated quick melt cheese
  • 6 cloves garlic, minced
  • 2 white onion, finely chopped
  • freshly ground black pepper
  • oil
  • salt

Instructions

  1. In a pot boil water then cook baby potatoes, once cooked, drain then set it aside.
  2. Generously season pork and chicken livers with salt and freshly ground black pepper.
  3. Prepare a large pot, heat oil then brown pork on all sides. Remove from pot then set it aside.
  4. Using the same pot brown chicken livers on all sides. Remove from pot then set it aside.
  5. Add the garlic and onions, add oil if needed then sauté until onions are soft.
  6. Pour the chopped tomatoes, water, lemon juice, and soy sauce. Add the pork and oregano then bring it to a boil, simmer in low heat for one hour.
  7. Add the chicken liver then continue to cook for 30 minutes.
  8. Remove pork then set it aside.
  9. Using and immersion blender, blend sauce to thicken. Once even in texture, add cheese and place the pork back.
  10. Season with salt and freshly ground black pepper. Turn off heat.
  11. Remove the pork, let it rest for 5 minutes then cut then into 1/2-inch cut steaks. Arrange in a platter then serve with sauce.

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3 Responses

  1. kitchenriffs says:

    This looks amazing — SO full of flavor. Perfect for these trying times. Thanks!

  2. Danielle says:

    Is the Velveeta essential, or can I replace it with something else?

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