We had pork asado, yellow rice and ensaladang mangga for breakfast.
It’s nice to break routine once in a while so, instead of our breakfast favorite chicken nuggets and white rice, this one seems to be perfect for a sunny Wednesday morning.
The pork asado recipe was inspired by Breakfast Magazine’s August-September 2012 Issue, it’s everything except the pink salt (I can’t find any in SM Hypermarket) and an additional teaspoons of anisado wine.
It’s almost tastes like ham, it’s sweet and the meat is very soft.
Check the recipe below:
Pork Asado Recipe
2 kilograms pork tenderloin
2 tablespoons salt
½ cup white sugar
1/4 cup anisado wine
¼ cup pineapple juice
2 bay leaves
¼ cup palm sugar
1. Mix all ingredients together and leave it overnight.
2. Bake for 30 minutes for 160˚ C.
3. Allow the meat to cool before slicing thinly across the grain.