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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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