Kulinarya Cooking Club‘s theme for the month of June is: BBQ! Who doesn’t love barbecue? There are so many kinds of barbecue but for me, there’s only one that brings so much memories and is my favorite of all: pork barbecue in bamboo skewers, it’s the best!
I remember those nights when I was a kid, the delicious smell of grilled meat would greet us after hours of watching movies (movies back then were double billed, we usually go in mid-afternoon and come out at dusk or early evening) we would pass by the barbecue stands just across the movie theater and munch as much barbecue as we can, then we would buy some more for take-home. I remember it was only one Peso per stick, very affordable, the last time I went home to our province, 15 years ago, it was P5/stick, I wonder how much it is now…
Pork barbecue is one of my favorite party food; I love to help in threading the meat in the bamboo skewers and grilling it when I was a kid; we make it in big batches and just like lumpiang shanghai, it disappears so fast; no matter how much is made, it doesn’t seem enough- you have to keep an eye on who’s in charge of grilling too, although, it’s not his/her fault the smell of this is just too good to resist ;).
Thinly sliced pork belly is commonly used in our pork barbecue but I use pork cutlets in mine now; it’s easier and it’s healthier too because pork cutlet is lean, it’s a bit higher in price than pork belly but it saves me time slicing the meat thinly. A kilo of pork cutlets makes a LOT of barbecue-good enough for 3 meals for a family of four. This is great for kids’ packed lunch too. I don’t even have to thread it into bamboo skewers..just pan fry or grill directly and in a few minutes, it’s cooked..yay!
PORK BARBECUE (BBQ)
Pinoy ( Filipino) pork barbecue on bamboo stick uses clear soda drink (Sprite or 7up) in the marinade, the soda acts as tenderizer as well as giving the barbecue sweetness and yummy aroma tooo. I don’t have exact measurements of ingredients for the marinade what I do is I taste the marinade first before I add the meat.
1 kilo pork cutlets ( or pork belly, cut thinly and into strips)
garlic cloves, as much as you like, crushed and peeled
red chillies, sliced
1 can Sprite or 7up
reserve 1/2 cup of marinade then add about 2 tablespoons ketchup, 1 tablespoon soy sauce and 1 tablespoon oil.
Combine marinade ingredients in a bowl, mix well, taste to see if it’s to your liking then add the meat pieces, massage a little with both hands then transfer to a covered plastic container and keep in the fridge. Let the meat marinate overnight. When it’s time to cook, soak bamboo skewers in water for at least 10 minutes before using.
The best way to cook this is over charcoal grill but stove top grill will do just fine, it’s what I usually use because it’s faster and less hassle to set up for everyday meal. I only use outdoor grill for big batches of barbecue.
To continue, brush the stove top grill with cooking oil and set over the stove; thread about 4-5 pieces of meat in a skewer while waiting for your grill to get hot. Lay the skewered meat on the grill and brush occasionally with the reserved marinade for basting. Cook until nicely browned or when the meat has caramelized. Best served with pancit bihon or canton or spaghetti with marinara sauce. 🙂
♥ Thanks for reading…have a nice day!! 🙂 ♥
Kulinarya Cooking Club: Barbecue
Ingredients (click ingredient to buy it)
- 1 KILO PORK CUTLETS OR PORK BELLY, CUT THINLY AND INTO STRIPS
- MARINADE INGREDIENTS
- GARLIC CLOVES AS MUCH AS YOU LIKE, CRUSHED AND PEELED
- RED CHILLIES SLICED
- GROUND PEPPER
- SOY SAUCE
- 1 CAN SPRITE OR 7UP
- FOR BASTING:
- RESERVE 1/2 CUP OF MARINADE THEN ADD ABOUT 2 TABLESPOONS KETCHUP 1 TABLESPOON SOY SAUCE AND 1 TABLESPOON OIL.
- COMBINE MARINADE INGREDIENTS IN A BOWL, MIX WELL, TASTE TO SEE IF IT’S TO YOUR LIKING THEN ADD THE MEAT PIECES, MASSAGE A LITTLE WITH BOTH HANDS THEN TRANSFER TO A COVERED PLASTIC CONTAINER AND KEEP IN THE FRIDGE. LET THE MEAT MARINATE OVERNIGHT. WHEN IT’S TIME TO COOK, SOAK BAMBOO SKEWERS IN WATER FOR AT LEAST 10 MINUTES BEFORE USING.
- THE BEST WAY TO COOK THIS IS OVER CHARCOAL GRILL BUT STOVE TOP GRILL WILL DO JUST FINE, IT’S WHAT I USUALLY USE BECAUSE IT’S FASTER AND LESS HASSLE TO SET UP FOR EVERYDAY MEAL. I ONLY USE OUTDOOR GRILL FOR BIG BATCHES OF BARBECUE.
- TO CONTINUE, BRUSH THE STOVE TOP GRILL WITH COOKING OIL AND SET OVER THE STOVE; THREAD ABOUT 4-5 PIECES OF MEAT IN A SKEWER WHILE WAITING FOR YOUR GRILL TO GET HOT. LAY THE SKEWERED MEAT ON THE GRILL AND BRUSH OCCASIONALLY WITH THE RESERVED MARINADE FOR BASTING. COOK UNTIL NICELY BROWNED OR WHEN THE MEAT HAS CARAMELIZED. BEST SERVED WITH PANCIT BIHON OR CANTON OR SPAGHETTI WITH MARINARA SAUCE. 🙂