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 dishes also known as asado are asado de carajay and asado matua. Unlike the Chinese-derived version, they are savory rather than sweet.

Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.