Asadong Matua

Ingredients for Asadong Matua

• 1 1/2 kg whole pork Scotch fillet
• 100 g chicken liver
• 12 baby potatoes
• 2 cans (400 g each) chopped tomatoes
• 2 cups water
• 1/4 cup soy sauce
• Juice of 1 lemon
• 2 tsp dried oregano
• 1/2 cup grated quick-melt cheese
• 6 cloves garlic, minced
• 2 white onions, finely chopped
• Freshly ground black pepper, to taste
• Oil, for cooking
• Salt, to taste

How to cook Asadong Matua

1. 1.Boil baby potatoes in water until tender; drain and set aside. Season pork and chicken liver generously with salt and pepper.
2. 2.Heat oil in a large pot and brown pork on all sides; remove. Brown chicken liver in the same pot and remove.
3. 3.Sauté garlic and onion until soft. Add tomatoes, water, lemon juice, soy sauce, pork, and oregano; bring to a boil.
4. 4.Cover and simmer on low for 1 hour. Add chicken liver and cook 30 minutes more.
5. 5.Remove pork. Blend the sauce smooth with an immersion blender, stir in cheese, return pork, and adjust seasoning.
6. 6.Rest pork for 5 minutes, slice into 1/2-inch steaks, and serve with sauce and boiled baby potatoes.