Tuesday, September 16, 2014

Cooking with Cecilia: Filipino Barbecue Pork

We've had a heat wave in Southern California, which is perfect weather for barbecuing. My family loves barbecue pork, so I fixed this over the weekend. Here's a recipe. To be honest with you I don't measure ingredients and just add stuff into a huge bowl. For my family of 12, I cooked 10 lbs of pork butt; my men gobbled up most of it.

1 lb pork (butt or belly, cut into chunks or slices; slices cook faster)
1/2 cup vinegar
1/2 cup soy sauce
1/2 cup banana ketchup
6 to 8 cloves, garlic, minced or macerated
1 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
dash of chili seeds
bay leaf
bamboo sticks
additional banana ketchup for basting

Combine vinegar, soy sauce, banana catsup, garlic, brown sugar, lemon juice, salt and pepper, chili, bay leaf, in a large bowl, and stir. This is your marinade for your pork slices.  I marinate the pork overnight in the refrigerator, turning it over on occasions so the meat soaks up the marinade.

Before barbecuing I soak the bamboo sticks in water for an hour; this prevents the sticks from burning on the grill.

Skewer the pork in bamboo sticks; don't pack the meat tightly together, but allow it to "breathe" so the meat cooks;

Make your basting sauce from banana ketchup and the marinade. You can add a bit of cooking oil to make your pork glisten and look absolutely yummy - this is a trick I learned from a professional cook.

Preheat grill over medium heat.

Grill the pork and baste as you do so.

If you are preparing a lot, you can pre-cook the skewered pork in the oven and finish off over the grill. This allows for quicker cooking time.

I like to serve barbecue pork with rice, pancit, and salad. Some people like to eat the pork with vinegar. For dessert, serve leche flan - check out my special recipe.


Read also:
Cooking with Cecilia- Pancit Bihon Guisado, Filipino rice noodle dish 
Cooking with Cecilia Brainard - Quiche
Cooking with Cecilia Brainard - Linguine with Clams
Cooking Lengua Estofada 
Food Essay - Fried Chicken Caribbean-style
How I Learned to Make Leche Flan (or How I Met my Husband)
Cooking with Cecilia - Leche Flan (Vietnamese Style) 
Recipe of Balbacua Cebuana from Louie Nacorda 
Easy Filipino Recipes from Maryknollers
Cooking with Cecilia - Beef Bourguignon 
Cooking with Cecilia - Chicken Soup for my Bad Cold 
Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen!

tags: recipe, cooking, pork, barbecue, Filipino, food, meat, eating

This is all for now,

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