Friday, February 10, 2012

Sweet and Tangy Filipino-Style Barbecue


Barbecue is a staple in most Filipino gatherings. Since we enjoy fairly fair weather all the time in the Philippines, we like to barbecue year in or year out.

There is something unique in Filipino style barbecue because of the use of calamansi or Philippine lime. Nothing tastes like it.

My family has used this recipe for decades but only recently have I sat down to come up with a standardized recipe. This marinade is quite versatile and can be used for pork rump, belly, country ribs, or chicken. Take your pick.

Note: When making barbecued meat on bamboo skewers, soak the skewers in water for 30 minutes prior to using so that they won't get charred from broiling.

Here's the recipe:

Sweet and Tangy Filipino-Style Barbecue


1 kilo meat, cut into thin 1 x 1 inch squares
1/2 cup soy sauce
3/4 cup refined sugar
1/4 cup tomato catsup
1/4 cup vegetable oil
1/2 head garlic, minced
1/2 teaspoon cracked pepper
juice of 5 pieces calamansi (Philippine lemon)

1. Mix together all marinade ingredients in a big bowl.
2. Add in pork and marinate for at least 4 hours or overnight in the refrigerator.
3. Arrange pork slices on bamboo skewers.
4. Chargrill for about 15 to 20 minutes or until done.
5. Serve with java rice and atchara (pickled green papaya).

Photo courtesy of Eating Club Vancouver.

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