Last weekend, I had a lovely time in the kitchen as my mother-in-law taught me how to cook the dishes that Franco grew up eating. Prior to moving in to our own place, we lived in my in-law’s house for 6 months. During that time, one of the dishes I always looked forward to was Asadong Pampanga. This recipe came from Franco’s dad’s best friend’s wife’s mother.I am documenting this recipe here in my blog as part of my family cookbook project, where I collect our favorite recipes from our favorite people. By documenting the recipes, we will remember the past with fondness and salivating mouths. Plus, our children would be able to enjoy the same dishes that we love.
1/2 kilo pork
4 medium ripe tomatoes, diced
juice of 5 calamansi
1 red onion, chopped
1 pack of dried oregano
1/4 cup soy sauce
1/2 cup water
2 tablespoons tomato sauce
Place all the ingredients, except for the last one in a small pot. Mix and mash…… using your hands. Yup, cut your nail short and get your hands dirty. According to my mother-in-law, this is the secret to flavorful asado and barbeques. Simmer, covered, until the meat is tender.
I-sangkutsa ang baboy. That’s what my mother-in-law said. I have heard the Filipino word sangkutsa many times but I did not know the meaning.
Drain the yummy sauce and set aside. In a frying pan, heat a tablespoon or two of oil, and fry the meat to release its flavor (sangkutsa). Once the meat is browned, add the sauce. Add tomato sauce for color. Mix and feel free to add salt, pepper and sugar to taste.