Chinese Pork Asado

Braised Pork with Star Anise

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

I've had Chinese pork asado a few times at good Chinese restaurants and I have always wanted to recreate its taste. 

So after a few trials, I have come up with something I am happy to share to everyone.

A fabulous pork dish, I cooked it using a whole chunk of pork shoulder,  I cut it to fit the pot or pressure cooker I have available and thinly sliced when I was ready to serve.

Why is the meat red, you might ask? The red food color in this recipe mimics the char sui or Chinese roasted pork barbecue seasoning that turns the meat pinkish or red -- you know, those mouth-watering hanging red meats in Chinatown shops and restaurants...

Once cut, the meat is lightly seasoned inside but the sauce and the outside is so flavorful. I love the fragrant licorice aroma of the star anise seeping through with sweetness of the pineapple juice blending well in the sauce.

If you have atchara or pickled green papaya handy, by all means serve the asado with it -- and most definitely with steamed rice.


  • Pork Shoulder
  • Chinese Rice Wine
  • Oyster Sauce
  • Pineapple Juice
  • Anisado Wine
  • Star Anise
  • Red Food Color


  • Chicken Broth
  • Soy Sauce
  • Brown Sugar
  • Onion
  • Garlic
  • Cornstarch
  • Salt and Pepper
  • Cooking Oil


  • 1 Kilo Pork Shoulder

Marinade :

  • 1 tablespoon Chinese Rice wine
  • 2 tablespoon Oyster sauce
  • 1 cup Pineapple juice
  • 1/2 teaspoon Red food color
  • 1 tablespoon Anisado wine
  • 3 tablespoon Brown sugar
  • 2 tablespoon Soy sauce
  • 4 pieces Star Anise

Cook with :

  • 3 cups Chicken Broth
  • 1 large Onion, quartered
  • 4 Cloves Garlic, minced
  • Enough water to tenderize the meat

Thicken with Slurry :

  • 2 tablespoon Cornstarch dissolved in 3 tbsp. water

1   Marinate the slab of meat for at least 8 hours or overnight.

2   Boil together with marinade, chicken broth, onion and garlic, then simmer the meat for 1 1/2 hour or cook 30-40 minutes in pressure cooker until fork tender. (If simmering in pot, add water to have enough cooking liquid.)

3   Take the meat out and set it aside.

4   Meantime, continue simmering the liquid ro reduce to about 2 cups and thicken the sauce with slurry.

5   Season with some salt and pepper accordingly.

6   Slice the meat thinly and pour the thickened sauce on top.

7   Serve with steamed rice and a side of atchara.

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