Asado Balsamico

Asado is a popular Filipino pork stew that was brought to the Philippines by the Spanish. This recipe is a variant that uses Balsamic vinegar which is sweeter and less acid than the normally used white vinegar and cola which helps tenderize the pork.

Asado Balsamico

2-1/2 pounds country style pork, cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 cup Balsamic vinegar

1/4 cup dry sherry

1/4 cup light soy sauce

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1/2 cup water

4 potatoes, peeled and cut into thick rounds

1 large onion, sliced into thick rings

Place the pork cubes, cola, garlic, onion, vinegar, sherry, soy sauce, sugar, bay leaf, salt and pepper in a heavy pot with lid. Mix well and leave to marinade for at least 30 minutes.

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

When meat is tender turn the heat to medium hight and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce.

Pour the water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Fry the potatoes until cooked and golden. Fry the onions just until they start to soften; they should still retain there shape.

To serve, lay the potatoes on a serving dish and spoon the Asado over the potatoes. Top with the onion rings.