Pork Asado Kapampangan

Ingredients

• 3 tablespoons oil
• 2 large potatoes (- peeled and cut into slices)
• 2 pounds pork shoulder (- cut into 3-4 big chunks)
• 2 cloves garlic (- minced)
• 2 medium or 1 large onion (- chopped)
• 1 cup tomato sauce
• 1/4 cup lemon juice (or calamansi juice )
• 1/2 cup soy sauce
• 1 bunch dried thyme (or oregano)
• 10-12 pieces peppercorn
• 2-3 cups water
• 3 ounces (small can) liver spread
• 1/2 cup grated cheese

Instructions

1. 1

   Heat 2 tablespoon oil in a pot over medium-high heat. Fry the potato slices in a single layer until lightly browned. Remove from oil and set aside.

2. 2

   In the same pot, add another tablespoon of oil. Sear the pork shoulder cuts until browned. Remove from oil and set aside.

3. 3

   Still, in the same pot over medium heat, saute garlic and onions until limp and aromatic. Pour the tomato sauce, calamansi or lemon juice, and soy sauce.

4. 4

   Add the pork cuts, dried oregano, and peppercorns and cook for a minute or two, turning the cuts from time to time.

5. 5

   Add the water and bring to a boil. Once it starts to boil, cover the pot with the lid and turn the heat to low. Let it simmer until meat is fork-tender, about 45-60 minutes.

6. 6

   Remove cover add the liver spread and turn heat up to reduce the liquids to a thicker sauce. Add the grated cheese and cook for another 2-3 minute.

7. 7

   Serve with rice while warm.