Pork Asado Recipe

Make the sauce

In a large bowl or measuring cup, combine soy sauce, brown sugar, water, banana ketchup, rice vinegar, hoisin sauce, oyster sauce, minced garlic, grated ginger, and black pepper. Whisk until sugar is dissolved and the mixture is smooth.

Heat annatto (achiote) oil in a small skillet over medium heat until it sizzles slightly and is fragrant (about 30–45 seconds). Pour the warm oil into the sauce mixture and whisk to incorporate. This adds color and a mild earthy flavor.

Prepare the pork

Pat the pork cubes dry with paper towels, then season lightly with 1 tsp salt and a pinch of additional black pepper. This helps with browning.

Sear the pork

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon vegetable oil (or additional annatto oil) over medium-high heat. Working in batches to avoid overcrowding, sear the pork cubes on all sides until deeply browned, about 3–4 minutes per side. Transfer seared pork to a plate and repeat with remaining pieces.

Sauté aromatics

Reduce heat to medium. In the same pot with the fond (browned bits), add sliced onion and the bay leaves. Sauté 3–4 minutes until the onion softens and becomes translucent, scraping up browned bits with a wooden spoon to incorporate flavor.

Deglaze and combine

Pour about 1/2 cup of the prepared sauce into the pot to deglaze, stirring to dissolve browned bits. Return seared pork to the pot and pour remaining sauce over the pork. Add 2 cups water or low-sodium chicken broth—enough liquid to come about halfway up the pork pieces. Stir to combine.

Braise

Bring the pot to a gentle simmer, then reduce heat to low. Cover and braise gently until pork is very tender, about 1.5 to 2 hours. Check every 25–30 minutes: skim any excess fat that rises to the surface and give a gentle stir. If the liquid reduces too fast, add up to 1/2 cup additional water/broth as needed.

Reduce sauce (optional)

When pork is fork-tender, remove the lid and increase heat to medium. Simmer uncovered for 8–12 minutes to reduce and thicken the sauce slightly, spooning sauce over pork to glaze. Taste and adjust seasoning—add a pinch of salt or a teaspoon of sugar if you prefer sweeter balance.

If using hard-boiled eggs, add them to the pot during the last 10 minutes of braising so they absorb some color and flavor. Remove eggs before the final reduction step if you want a firmer texture, or leave them in while reducing for more flavor.

Turn off the heat. Sprinkle sliced green onions and toasted sesame seeds over the pork. Grind an additional 1/2 tsp black pepper over the dish if desired.

Serve the pork asado hot over steamed rice, with braising sauce spooned generously over the rice. Garnish with extra green onions or hard-boiled eggs on the side.

Leftovers: cool to room temperature, then refrigerate in an airtight container up to 3–4 days. The flavor often improves after resting; gently reheat over low heat, adding a splash of water to loosen sauce if needed.