Venezuelan Midnight Asado
A classic Venezuelan dish, Asado is typically served at midnight, fueled by tamarind and a variety of meats. This recipe brings the bold flavors of Venezuela to your dinner table.
Ingredients
- ●1 kg Pork shoulderboneless and skinless
- ●2 tbsp Tamarind pastediluted with 2 tbsp water
- ●3 cloves Garlicminced
- ●1 tsp Cumin
- ●1 tsp Coriander
- ●2 tbsp Olive oil
- ●1 large Red onionthinly sliced
- ●1 bunch Fresh cilantrochopped
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a small bowl, mix tamarind paste with water and set aside.
- 3
In a large bowl, whisk together cumin, coriander, garlic, salt, and black pepper.
- 4
Add the pork shoulder to the marinade and coat evenly.
- 5
Let the pork marinate for at least 30 minutes.
- 6
Grill the pork for 5-7 minutes on each side, or until it reaches an internal temperature of 63°C for medium-rare.
- 7
Transfer the pork to a cutting board and let it rest for 5 minutes.
- 8
Slice the pork into thin strips.
- 9
Heat the olive oil in a large skillet over medium-high heat.
- 10
Add the sliced red onion and cook for 3-4 minutes, or until it's lightly caramelized.
- 11
Add the cooked pork to the skillet and toss with the onion and tamarind sauce.
- 12
Serve the Asado hot, garnished with chopped cilantro.