Asado
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother’s asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado’s rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don’t skip the overnight refrigeration step, which really allows the flavors to deepen. Priya Krishna
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