"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, September 15, 2009

Pork Roasted in Mang Tomas Sarsa

Our supper menu on that day:
Pandelimon with butter (This is our favorite dinner roll)
Fresly picked cukes from my garden (sliced)
mashed potatoes
Pork Roasted in Mang Tomas Sarsa ng Lechon

Hubby loved it! And when hubby likes a food, it almost certainly is liked by everyone in our family. He is that picky. Ingredients are few and preparation is super simple! I just need to have time, so it is perfect on a day off when I have got so many chores to do.

pork roast (butt cut maybe? spinal column at one side)
1 bottle of Mang Tomas All Purpose Sauce (Sarsa ng Lechon) (11.64 oz)
2 medium onions, sliced

I started this with the pork fresh from the freezer so total cooking time was 4 hours. If you are using non-frozen, you can cut the time to 3 hours for really well-done.
Place sliced onions at the bottom of roasting pan. Add the sauce and distribute evenly.
Place the roast on top. Cover. Place this on the lower rack of the oven and bake at 350 deg F for 3 hours (less if not frozen). (If you are planning to make pandelimon as well, start preparing the pandelimon after baking the pork for an hour, and that leaves you total of 3 hours to prepare the dough and bake them).
Uncover, and glaze the top of the roast with the sauce (which now contains a lot of juice from the pork itself). Continue baking for an hour uncovered, checking from time to time that sauce does not totally evaporate (may add little water as needed to keep a good volume). Also baste the roast repeatedly as needed for a nice glaze. (With pandelimon rolls, transfer the roast at the very bottom of the oven and bake the rolls on the upper rack, upper 1/3 of the oven, for about 12-15 minutes).

What to do with leftovers (you can only eat so much, you know!), gather all the sauce with onions, add some more water and stir to get all the flavor from the pan. Sieve through and catch all liquid into fat separator. Place this in a small saucepan and boil until reduced to a good amount and consistency. Meanwhile, shred the leftover pork meat, discarding the fat, then grind or roughly chop. Mix with the sauce. You can adjust the taste to your preference. Then you can use this for a differently flavored pork siopao (either steamed or baked).


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  2. i'm picky too-the pork roast looks yummy!

  3. dra.
    thank u very much for your recipe supersoft ensaymada and pandesal GRABE ang sarap masarap pa sa goldi . kala ng mga nurses dito sa work ko profnal ako sa baking di ni la alam first time ko nag bake. pag katapos ko i bake col ako agad australia sa sis ko search kusina ni manang. nagluto na rin. thank you for sharing it 2 us salamat at may blog na ganito.. josie

  4. Manang, my pork butt with Mang tomas sarsa still in the oven, I cannot wait ... I know it will be good..I noticed that you did not seasoned with salt & pepper with yours?So I did not do it either:) Ok lang siguro di ba? I'll find out when it's cook:)Thank you again, I can make siopao for the leftover too.

  5. Hi Luz,
    Hindi ko na nilagyan...basta nilalagyan ko lang ng sarsa sa ibabaw from time to time.

  6. Hi Manang,
    I just want to let you know that patok sa pamilya ko itong roasted pork with Mang Tomas sarsa, , baka wala na akong gamitin sa siopao fillings ko :)

  7. Hi Luz,
    Haha, lakihan sa susunod para masulit ang oven at may pang-siopao...


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