Skip to main content

Pork Barbecue

You can find Pork Barbecue in almost every corner and in every house hold. Just the smell of it being cooked sends our stomachs grumbling.


There is no basic recipe as it varies from place to place and even from household to household. But in the end, pork barbecue alwats makes us say "extra rice, please!"




Ingredients
  • 1 kilo pork, cut into barbecue serving portions
  • 1/4 cup Soy Sauce
  • 1/3 cup Banana ketchup
  • 7Up or Sprite, half of 8 ounce bottle
  • 1/4 cup brown sugar


  • Juice from 3 calamansi fruit
  • 1 tablespoon minced garlic
  • 1 teaspoon ground pepper (black)
  • 1/2 teaspoon salt

Procedure
  1. Mix all ingredients (except pork) in a bowl.
  2. Taste the mixture a little bit and make necessary flavor adjustments.
  3. When marinade is okay, place pork and gently massage to let the flavors seep in.
  4. Marinate the pork in the mixture overnight, stored in the fridge. Or set aside for 2-3 hours before grilling. 
  5. Skewer the sliced pork using bamboo sticks. 
  6. Grill the pork until both sides are done basting from time to time using the leftover marinade (add a bit of oil).
  7. Serve with rice and favorite sawsawan.

As I've said, there's no basic recipe for the Filipino-style pork barbecue. It can be as simple as soy sauce and calamansi to this actual recipe. It's just a matter of preference and the way you like it.


And the measurements in this recipe are just guides as you can always just throw-in the seasonings and spices to your hearts content. Enjoy!
Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...