adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork Asado de Carajay
Pork Asado de Carajay
0 Likes
Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Wholesome Filipino pork and vegetable one-pan dish cooked in a savory tomato sauce. Customize with available ingredients.
Ingredients:
  • 2 pounds boneless pork shoulder, fat trimmed (leave a sliver on top), cut in 2-inch cubes (or use pork loin)
  • Salt, as needed
  • Ground black pepper, as needed
  • 3 to 4 cups water, for pre-cooking pork
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 2 scallions, white parts only, chopped (reserve the greens)
  • 2 large tomatoes, quartered
  • 2 large red or Yukon gold potatoes, peeled and cut into 1-inch wedges
  • 1 medium carrot, peeled and sliced
  • 1 (8-ounce) cam tomato sauce
  • 1/2 cup tomato paste
  • 1 tablespoon soy sauce (preferably Silver Swan, or a Chinese brand)
  • 1 tablespoon sugar
  • 2 cups pork broth, reserved from pre-cooking the pork
  • 100 grams green beans, trimmed and cut into 2-inch pieces (about 1 1/2 cups)
  • 200 grams cabbage, coarsely sliced (about 2 cups)
  • 1 medium-sized red or green bell pepper, sliced and seeded
  • 1 cup canned chickpeas, drained
  • 2 scallion greens, chopped, for garnish
  • Steamed rice , for serving
Instructions:
  • To pre-cook the pork, place the pork cubes in a pot, add enough water to cover the meat, then season with a pinch of salt and black pepper. Simmer covered over medium heat for 35 to 40 minutes until the pork is tender. Remove the meat and set aside. Save at least 2 cups of the pork broth and set aside.
  • Prepare the sauce: In the same cooking vessel, dry the surface with paper towels. Heat the pan over medium-high heat and drizzle in the oil. Once the oil shimmers, cook the garlic, onions, scallion whites, and tomatoes until softened and aromatic, approximately 3 minutes. Introduce the tomato sauce, tomato paste, soy sauce, and sugar, stirring well. Pour in the 2 cups of reserved pork broth. Mix in the potatoes, carrots, and cooked pork pieces. Reduce the heat to medium, let it simmer until the potatoes are tender, around 10 minutes. The sauce should thicken and the tangy flavor should mellow.
  • Add a variety of colorful veggies: Stir in green beans, cabbage, bell peppers, and chickpeas to the simmering pan. Season generously with salt and black pepper. Cover and simmer for an additional 10 minutes, stirring occasionally. The sauce should develop a deep red hue and a luxurious thick texture when done.
  • After vegetables are cooked, sprinkle with the reserved chopped scallion greens for a fresh finish. Refrigerate any leftovers for up to 2 days for optimal taste. Avoid freezing as potatoes can become watery, altering the tomato sauce's delicious flavor. Enjoyed the dish? Show some love by rating and commenting below!

Similar Recipes