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Pork Spareribs Macao-style Asado

Pork Spareribs Macao-style Asado with sweet and savory flavors you’ll love with steamed rice. This Chinese-style pork dish is easy to make in one pot and sure to be a family favorite!

Pork Asado is one of the many Filipino dishes influenced by Chinese flavors, mainly from the use of star anise. The dish is traditionally made of a whole slab of pork braised in a sweet and salty mixture of soy sauce, brown sugar, and spices, which is then cooled and served in slices with the sauce.

However, I attended a small get-together last month and a Macao-style asado that uses pork spare ribs was the centerpiece of the party menu. I enjoyed the dish so much, I shamelessly cornered the already frazzled hostess to jot down the recipe for me.

I am sure pork slices are delicious especially with a gloriously sweet and savory sauce to spoon over steamed rice, but gnawing through meaty bones made the dish fun to eat.

Tips on How to Make Pork Spareribs Macao-style Asado

  • Have the butcher cut through the bones to make slicing the spare ribs into 2-inch pieces easier.
  • Feel free to swap the ribs with a meatier cut such as pork belly, shanks or Boston butt.
  • If you’d like to add vegetables such as pechay and shitake mushrooms, check out my pata tim recipe which has the same set of flavors.
  • The original recipe for this Chinese-style asado required only one step; all the ingredients are combined in one pot and simmered until the meat is fork-tender and the sauce is reduced. You can do this if you’d rather skip the extra work, but I highly suggest searing the ribs for an extra boost of flavor.
  • If you’re looking for the Filipino version, check out my pork asado recipe. It has more of a tangy and savory taste than sweet and salty flavor but it’s just as delicious!

    More ways to cook pork ribs? Try these pineapple pork ribs, baby back ribs with adobo glaze, pork ribs adobo with atsuete, sinantomas, and steamed spare ribs with black beans. Enjoy!

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