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You will love Pork Spirebes Macau Style Asado With sweet and salty flavors with steamed rice. This one-pot Chinese style pork dish is easy to make and will definitely be a family favorite!
Pork asado, like pata tim, is one of the many Filipino dishes influenced by Chinese flavors, especially from star anise. The dish traditionally consists of a whole slice of pork braised in a sweet and salty mixture of soy sauce, brown sugar and spices, then cooled and served in slices with the sauce.
However, I attended a small reunion last month, and a Macau-style asado using pork spare ribs was the centerpiece of the party’s menu. I’m sure pork chops are delicious, especially with a sweet and savory sauce that’s great to put on steamed rice, but biting into the meaty bones made the dish a joy to eat. I enjoyed the dish so much that I shamelessly cornered the already exhausted hostess to write down the recipe.
If you’re looking for the Filipino version, check out my pork asado recipe. It has a more tangy and salty taste than sweet and salty, but it’s absolutely delicious!
- Spare pork ribs– Ask your butcher to cut the bones to make it easier to cut the spare ribs into pieces. You can replace the ribs with meatier cuts such as pork belly, shanks, or Boston butt.
- oil– To brown the meat and brown the spices
- I am Willow– Adds saltiness and umami taste.
- Garlic, bay leaves, and star aniseThese aromatics and spices add another layer of flavour, especially the latter, which provides a distinctly sweet licorice flavor to the Macau-style dish.
- Brown sugar– Balances delicious flavors with a hint of sweetness.
- water– Liquid for browning. You can also use pork broth to enhance the flavour.
- Salt and Pepper– Season according to taste
How to Make Macau-Style Asado-Style Pork Spare Ribs
- Brown ribs in a wide skillet. Add the garlic and cook until fragrant.
- Add water and soy sauce. Bring to a boil, skimming off any scum that floats.
- Add star anise and bay leaves. Cook over low heat until the meat is done.
- Add the brown sugar and continue boiling until the sauce reduces. Add salt and pepper to taste.
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Cooking tips
- If you want to add vegetables like pichia and shiitake mushrooms, check out this pata tim recipe which has the same combination of flavours.
- If you’re short on time, you can just combine all the ingredients in one pot and simmer until the meat is fork tender and the sauce reduces to save time. I suggest doing the extra step of roasting the ribs to add an extra boost of flavor.
Frequently asked questions
Is char suey the same as pork asado?
Although Macau-style asado is influenced by Chinese char suey, the former is a braised dish while the latter is grilled.
What is Filipino asado?
Filipino-style asado is a dish made of pork shoulder braised in a delicious tomato sauce, calamansi, and soy sauce. Slowly cook the meat until fork tender, slice it, and cover it with a delicious sauce to serve.
Chinese-style Macao Asado is cooked in a sweet and savory sauce made of soy sauce, brown sugar, aromatics, and spices such as garlic, bay leaves, and star anise.
Serving suggestions and storage instructions
- Chinese style pork is delicious as a main dish for lunch or dinner. To complete the meal, serve with steamed rice and your favorite steamed vegetables.
- Leftovers can be stored in a lidded container and refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, place in a pot and heat to 165°F. Alternatively, heat it in the microwave in 2-3 minute intervals until heated through.
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
Chinese style pork is easy to make and is sure to be a family favorite. With meaty bones and a sweet and salty sauce, this Asian pork dish is delicious with steamed rice.
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ingredients
- 1 Tablespoon canola oil
- 2 Pound or pound Pork ribs, cut into ½-inch pieces
- 4 clove Peeled and chopped garlic
- 1 cup water
- ½ cup I am Willow
- 4 to cut Star anise
- 2 Bay leaves
- ¼ cup Brown sugar
- Salt and pepper to taste
directions
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In a wide frying pan over medium heat, heat the oil. Add pork and cook, stirring as needed, until lightly browned.
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Add garlic and cook for about 30 seconds or until fragrant.
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Add water and soy sauce. Bring to a boil, skimming off any scum that floats to the top.
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Add star anise and bay leaves.
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Reduce the heat, cover, and continue cooking until the meat is done.
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Add the brown sugar and stir until it dissolves. Continue simmering until the sauce reduces.
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Add salt and pepper to taste. Serve hot.
Notes
Ask your butcher to cut the bones to make it easier to cut the spare ribs into pieces.
Nutrition information
Calories: 737Calories, Carbohydrates: 17g, protein: 39g, fat: 57g, Saturated fat: 17g, Cholesterol: 181mg, sodium: 1811mg, Potassium: 655mg, Fiber: 1g, sugar: 14g, Vitamin C: 1.2mg, Calcium: 63mg, iron: 3.3mg
This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
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