Go Back Email Link
–+ servings
Kapampangan Pork Asado (Kapampangan-style Braised Pork)

Kapampangan Pork Asado (Kapampangan-style Braised Pork)

A heritage recipe featuring tender pork shoulder marinated in citrus and soy sauce, then slowly braised in a rich tomato sauce – a treasured dish from the culinary capital of the Philippines.
Why This Recipe Works
Unlike its Chinese-influenced counterpart, Kapampangan Asado showcases the bold, tangy-savory flavors that Pampanga is famous for. The combination of calamansi, tomatoes, and liver spread creates a uniquely Filipino taste that has made this dish a staple at celebrations and family gatherings.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Marination Time 4 hours
Total Time 7 hours
Course Main Course
Cuisine Chinese, Filipino
Servings 6
Calories 102 kcal
Difficulty Intermediate

Ingredients
 

For the Marinade (Para sa Pagpapaalat):

  • 4 pounds whole pork shoulder kasim
  • ½ cup calamansi juice katas ng kalamansi
  • ¼ cup soy sauce toyo
  • 1 large white onion thinly sliced (sibuyas)
  • 4 cloves garlic minced (bawang)
  • ¼ teaspoon cracked black peppercorns dinurog na paminta

For Cooking (Para sa Pagluluto):

  • ¼ cup cooking oil mantika
  • 2 large potatoes peeled and sliced ¼-inch thick (patatas)
  • 1 cup tomato sauce
  • 1½ cups water tubig
  • 1 bay leaf dahon ng laurel
  • 1 can 3 ounces liver spread (atay spread)
  • Salt and pepper to taste asin at paminta
  • Optional: Kitchen twine for tying tali

Instructions
 

  • Begin with the marinade. In a large bowl, combine calamansi juice (katas ng kalamansi), soy sauce (toyo), thinly sliced onions (sibuyas), minced garlic (bawang), and cracked peppercorns (dinurog na paminta). Pat the pork shoulder dry and optionally tie with kitchen twine for even cooking. Place in the marinade, massage thoroughly, and refrigerate for 2-4 hours (hindi lalampas ng 4 na oras).
  • While the meat marinates, prepare the potatoes (patatas). Heat oil (mantika) in a large, heavy-bottomed pan and fry potato slices until golden brown. Remove and set aside.
  • Remove the pork from marinade, reserving the liquid and aromatics. Pat the meat dry and sear on all sides until well-browned in the same pan used for potatoes. Remove and set aside.
  • In the same pan, sauté the reserved onions and garlic from the marinade. Add the reserved marinade liquid, tomato sauce, water (tubig), and bay leaf (dahon ng laurel). Return the pork to the pan and bring to a simmer. Cover and cook on low heat for 2-2.5 hours until fork-tender.
  • Once the meat is tender, remove it from the pan. Stir liver spread into the sauce until well combined. Season with salt and pepper (asin at paminta) to taste. Let the meat rest for 15 minutes before slicing.
  • Arrange the sliced meat and fried potatoes on a serving platter, then pour the hot sauce over everything. Serve with steaming white rice (mainit na kanin) and garnish with fresh calamansi halves.

Tips from Lola's Kitchen

  1. Choose meat with good marbling (may taba) for the best flavor
  2. Don't skip the searing step - it develops a deep flavor base
  3. Keep the simmer gentle to prevent tough meat
  4. Let the meat rest for 15 minutes before slicing
  5. Save the sauce drippings for your next menudo or afritada
 

Nutrition

Calories: 102kcalCarbohydrates: 3gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 737mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 178IUVitamin C: 3mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!