Asado De Cerdo Recipes

Steps:

• Season the beef with salt and pepper; set aside.
• Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
• While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

Steps:

• Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
• Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
• Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
• Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
• Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
• Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
• Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.

Steps:

• Heat oil in a heavy pot.
• Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
• Add garlic and saute 1 minute more.
• Add flour, stirring until thoroughly coated.
• Add water all at once.
• Add cumin and chili powder.
• Stir thoroughly until gravy is dark and velvety smooth.
• Add more chili powder to taste.
• Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
• Serve with rice and tortillas.

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

Steps:

• Deseed all the chiles.
• Place the ancho chiles in a saucepan with half an onion. Add water and simmer until soft.
• In a small skillet, add pasilla chiles and 3 garlic cloves. Fry briefly in vegetable oil.
• Place all the chiles and garlic in a blender and puree to form a chile colorado sauce.
• Cut the pork into bite size pieces.
• In a medium-large size pot, add 1 tbsp vegetable oil and simmer the pork with bay leaves and thyme.
• Stir frequently, add more vegetable oil as needed.
• Once the pork is cooked, add the chile colorado sauce and simmer, covered, about 5 more minutes.
• Serve with rice, beans, and warm tortillas.

Steps:

• Preheat oven to 375°F.
• Squeeze enough juice from limes to measure 1 cup. Mince garlic. In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin. Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
• Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork. Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
• In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour. With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
• With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices. Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
• Cut pork into 1/4-inch-thick slices and serve with pan juices.