PORK ASADO

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina (where it is considered the national dish), Brazil, Chile, Colombia, Paraguay, Peru and Uruguay. In these countries, asado is a traditional dish and also the standard word for "barbecue" (except in Brazil, where it is more commonly known as "churrasco"). An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire.

In more formal events and restaurants, food is prepared by an assigned asadoR (barbecu-er) or parrillero (griller), the cook. In informal and relaxed settings, this is customarily done in a collective manner by volunteers.

An asado may consist of embutidos, meats, or both. Generally in more elaborate versions the embutidos and meats are accompanied by red wine and salads.

Asado in the Philippines, which is a dish cooked in a sweet, tomato-based stew usually accompanied by potatoes, carrots, and other vegetables. True to the "East-meets-West" nature of Philippine cuisine and culture in general, asado is also used as a filling in siopao (Chinese: Pe̍h-ōe-jī: sio-pau), the local variant of bāozi. There is also a version of asado that is of Filipino-Chinese origin: the term is used for dried, red-coloured sweetmeats that are otherwise known as char siu.