Wednesday, May 28, 2008

Pork Barbeque

Ok from pulutan, let us now turn our attention to charcoal cooked food. Imagine the chunky juicy taste of food cooked in natural charcoal, smoked to perfection. One of my all-time favorites is Pork Barbeque. This is one of our family recipes and I'm sure that it will keep your mouth watering. Keep this recipe handy on your vacations.

Toi's Pork Barbeque

  • 1 kilo pork, for best results try the liempo part.
  • Bamboo sticks (skewers)
  • soy sauce
  • 1 medium garlic, minced
  • 1 medium onion, finely chopped
  • 1/4 cup of calamansi juice or lemon juice, whichever is available in your country.
  • 1/2 cup of Sprite or 7up, whichever is available
  • 1 teaspoon ground black pepper
  • 3 tablespoons of brown
  • 1/2 cup of banana catsup

Cooking Directions

1. Cut pork into thin, long slices , separate the fatty skin part to be used later.

2. In a large mixing bowl, marinate the port with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda.

3. Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).

4. Clean up the skewers and at least scrape off the wood splinters to avoid burning the barbeque during cooking.

5. Kebob! Place the pork in the skewers, place the fatty skin part first, that should be the placeholder for the rest of the port.
6. Over live charcoals, barbeque the pork on skewers until cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.
7. Serve and Enjoy! Goes well with beer!

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