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.
- 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.