This Filipino-style pork dish delivers tender meat in a rich, flavorful sauce that’s become a family favorite. I first tried this at a friend’s gathering in Portland, and it was love at first bite.
The secret lies in slow-cooking the pork until it’s fall-apart tender, then finishing it in a savory sauce with potatoes and chorizo. It’s a one-pot meal that fills the kitchen with an irresistible aroma.
What makes this special is the balance of flavors—savory, slightly sweet, and deeply satisfying. The pork soaks up every bit of the sauce, making every bite unforgettable.
Perfect for a comforting dinner, this dish brings a taste of Filipino tradition to your table with minimal effort.
Ingredients for Pastel Recipe Pork
Slow-cooked pork shoulder with chorizo and potatoes in a rich, savory sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Cut into 1-inch cubes, bone-in preferred |
| Chorizo Sausage 🌭 | 8 oz | Spanish or Filipino-style, sliced |
| Yukon Gold Potatoes 🥔 | 1 ½ lb | Peeled and cubed into 1-inch pieces |
| White Onion 🧅 | 1 whole | Large, finely chopped |
| Garlic Cloves 🧄 | 6 cloves | Minced for deep flavor |
| Tomato Sauce 🍅 | 1 cup | Smooth, no chunks preferred |
| Soy Sauce 🫒 | ½ cup | Low-sodium for better control |
| Apple Cider Vinegar 🍏 | 2 tbsp | Balances the richness |
| Brown Sugar 🍚 | 2 tbsp | Light or dark, packed |
| Bay Leaves 🌿 | 2 pieces | Dried, whole for infusion |
| Black Peppercorns 🌶️ | 1 tsp | Lightly crushed for aroma |
| Olive Oil 🫒 | 2 tbsp | For sautéing the aromatics |
| Green Peas 🌱 | 1 cup | Fresh or frozen, thawed |
| Carrots 🥕 | 2 whole | Peeled and sliced into coins |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred for balance |
The pork shoulder is the star here. Bone-in pieces add depth to the sauce as they cook down. I always grab mine from Costco—good marbling and consistent quality. For the chorizo, Filipino-style is traditional (sweeter, garlicky), but Spanish works in a pinch. Just avoid the super spicy Mexican variety unless you want heat. Look for fresh chorizo, not cured, at your local Asian market or butcher.
No pork shoulder? Pork butt is nearly identical—just as fatty and flavorful. Out of chorizo? Kielbasa or andouille can sub in, but add a pinch of smoked paprika for depth. The potatoes hold up well, but sweet potatoes add a nice twist (reduce cook time by 5 minutes). Low-sodium soy sauce prevents the dish from becoming too salty, but taste as you go.
This tastes even better the next day once the flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months (portion before freezing for easy reheating). The sauce thickens as it cools—just add a splash of broth when reheating.
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single dish—pork, chorizo, potatoes—and let the oven do the work.
- Smoky & Rich: The chorizo infuses the pork with this deep, smoky flavor that’s honestly hard to beat.
- Feeds a Crowd: I make a big batch and it disappears fast, whether it’s a weeknight or a lazy Sunday.
- Leftovers for Days: Between us, it tastes even better the next day—if there’s any left by then.
Step-by-Step Instructions for Filipino-Style Pastel
This method guarantees fall-apart tender meat and vegetables in a deeply flavorful sauce.
Step 1: Sear the Meats and Build the Flavor Base
Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 2 lb pork shoulder and sear until golden brown on all sides, about 5-7 minutes. Remove the pork and set aside, then add the 8 oz chorizo sausage to the same pot and cook until lightly browned.
This step develops a rich fond at the bottom of the pot, which will dissolve into the sauce for maximum flavor. The chorizo also releases its oils, infusing the dish with its signature smoky, garlicky taste. Don’t rush the searing—you want those caramelized bits.
Step 2: Sauté Aromatics and Add Liquids
In the same pot, add the 1 whole white onion and sauté for 3-4 minutes until translucent. Stir in the 6 cloves garlic cloves and cook for another 30 seconds until fragrant. Pour in the 0.5 cup soy sauce, 1 cup tomato sauce, 2 tbsp apple cider vinegar, and 2 tbsp brown sugar.
Scrape the bottom of the pot to release all the browned bits into the sauce. These caramelized bits are packed with flavor and will thicken the sauce naturally. The vinegar and brown sugar balance the richness, creating that classic sweet-savory Filipino profile.
Step 3: Simmer the Meat and Vegetables to Tenderness
Return the pork to the pot and add the 1.5 lb Yukon Gold potatoes, 2 whole carrots, 2 pieces bay leaves, and 1 tsp black peppercorns. Pour in the 1 cup chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes.
The pork is done when it pulls apart easily with a fork. The potatoes and carrots should be tender but not mushy. If the sauce thickens too much during cooking, add a splash of water to maintain the right consistency. This slow simmer allows the flavors to meld deeply.
Step 4: Finish with Peas and Final Adjustments
Stir in the 1 cup green peas and the 8 oz chorizo sausage (if removed earlier) and cook for another 5-7 minutes until the peas are heated through. The peas add a pop of color and sweetness, while the chorizo enriches the sauce with its bold, spiced flavor.
Taste and adjust the seasoning if needed, though the soy sauce and tomato sauce should provide enough saltiness. The sauce should be thick enough to coat the back of a spoon, with the pork and vegetables bathed in its rich, savory goodness. Serve hot over steamed rice for the full experience.
Pro Tips For Making Pastel Recipe Pork
- Sear the Pork First: Brown the pork shoulder in batches over medium-high heat until deeply caramelized—about 4-5 minutes per side. I learned this the hard way: skipping this step leaves the meat pale and the sauce lacking depth.
- Parcook the Potatoes: Boil the Yukon Golds for 8-10 minutes until slightly tender before adding to the pot. Sounds weird, but it works: they’ll absorb the flavors better without turning to mush.
- Render the Chorizo: Cook the chorizo separately first, then drain most of the fat—leave about 2 tablespoons for flavor. After burning three batches, I finally figured out this prevents a greasy final dish.
- Use Fresh Garlic: Mince the garlic cloves just before adding—pre-minced garlic from a jar tastes harsh and bitter in this dish. My grandmother swore by this, and she was right.
Serving Suggestions for This Dish
Over Steamed Rice
The traditional way to serve this dish is over steamed jasmine rice—the fluffy grains soak up the rich sauce beautifully. I use a 1:1 ratio of rice to water in my rice cooker for perfect results every time. The rice provides a neutral base that lets the flavors shine. 💛
With Crusty Bread
For a heartier meal, serve with crusty bread or dinner rolls to mop up every last bit of sauce. I love picking up a fresh baguette from New Seasons Market here in Portland. The bread adds a satisfying texture contrast to the tender meat and veggies.
Fresh Garnishes
Brighten up the dish with fresh garnishes like chopped cilantro or sliced green onions. The herbs add a pop of color and freshness that cuts through the richness. I always keep a small pot of cilantro growing in my kitchen window for moments like this.
Side of Atchara
For an authentic Filipino touch, serve with atchara—a pickled papaya salad with carrots and onions. The tangy crunch provides a refreshing contrast to the savory pork. You can find it at most Asian markets or make your own with shredded green papaya.
Simple Green Salad
A light mixed greens salad with a citrus vinaigrette balances the meal perfectly. I toss 4 cups of baby spinach with 1 tbsp lemon juice and 2 tbsp olive oil. It’s a simple way to add some freshness to the plate.
Family-Style Serving
This dish is perfect for serving family-style in a big bowl at the center of the table. I love watching everyone dig in and create their own perfect bites. It’s a meal that brings people together, just like it did at that Portland gathering where I first tried it.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Yes! Pork butt works just as well as shoulder. Avoid lean cuts like tenderloin, as they dry out during the long simmer.
What if I don’t have chorizo?
Substitute with kielbasa or andouille. Add a pinch of smoked paprika to mimic chorizo’s depth. Avoid spicy Mexican chorizo unless you want extra heat.
How do I store leftovers?
Keep in an airtight container in the fridge for 4-5 days or freeze for 3 months. Reheat with a splash of broth to loosen the sauce.
Can I make this in a slow cooker?
Brown the pork first, then cook on low for 6-7 hours or high for 3-4 hours. Add peas at the end.
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