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.
Ingredients
Scale
- 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
- In a pot boil water then cook baby potatoes, once cooked, drain then set it aside.
- Generously season pork and chicken livers with salt and freshly ground black pepper.
- Prepare a large pot, heat oil then brown pork on all sides. Remove from pot then set it aside.
- Using the same pot brown chicken livers on all sides. Remove from pot then set it aside.
- Add the garlic and onions, add oil if needed then sauté until onions are soft.
- 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.
- Add the chicken liver then continue to cook for 30 minutes.
- Remove pork then set it aside.
- Using and immersion blender, blend sauce to thicken. Once even in texture, add cheese and place the pork back.
- Season with salt and freshly ground black pepper. Turn off heat.
- 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.