Philippine asado

Philippine "asado refers to two different Filipino braised meat dishes. The name originates from Spanish "asado" ("grilled"), a reference to the original dish it was applied to, the Chinese-Filipino version of "char siu" barbecues usually known as pork "asado. However, the Filipino versions have evolved to be braised, not grilled. The other Filipino dish also known as "asado" is asado de carajay. Unlike the Chinese-derived version, it is savory rather than sweet.
Variations.
Asado de carajay.
"Asado de carajay" is a native "asado". The name is derived from Philippine Spanish "carajay" ("wok" , "kawali" or "kalaha" in Philippine languages). "Asado de carajay" is made with meat (pork, beef, or chicken) braised in soy sauce, bay leaves, peppercorns, calamansi, onions, and various vegetables (usually tomatoes, potatoes, mushrooms, and carrots). It is traditionally cooked in a wok, hence the name.
"Asado de carajay" is differentiated from the "Chinese-style" pork "asado" in the use of vegetables, the absence of Chinese spices, and its savory flavor. It is also not restricted to pork, but can be cooked with beef or chicken.
Pork asado.
Pork "asado", also known as "Chinese" "asado" or "Chinese-style" "asado", is the variant most commonly associated with the name "asado". It is derived from the Chinese dish "char siu", and possibly also influenced by the Hokkien dish "tau yew bak". Unlike "char siu" however, the dish is always braised, not grilled or roasted. The dish is made with pork braised in soy sauce, garlic, bay leaves, onion, brown sugar, and various Chinese spices (usually star anise and five spice). It is very similar to "humba" and "pata tim", which also originate from Chinese-Filipino migrants. It also resembles "hamonado", because of its sweetness, though "hamonado" uses pineapples and is a native dish.
Pork "asado" is usually sliced thinly and served with the braising liquid. Pork "asado" is also commonly shredded and used as fillings for sandwiches and buns. It is also the primary filling of the Filipino "siopao", which is also known as "siopao asado".
A variant of pork "asado" is the "Macau-style" pork "asado". It uses the same ingredients but differs primarily in that the meat isn't broiled beforehand, but rather it is boiled directly in the marinade until tender.