CEBU, Philippines — It’s hard to explain why the warm, dry weather just brings up thoughts of barbecuing. But that’s how it is in many places of the world. In the Philippines, though, barbecue is common all year round; a barbeque stall can be found in almost every corner of population centers and majority of restaurants offer barbecue in their menus.
The big Pinoy favorites are pork and chicken barbecues. Pork or chicken barbecue on a stick is a popular street food in the country. Pork and chicken are more affordable, as compared to beef, and are quicker to cook.
It’s the constant basting of the meat that makes Pinoy barbeque juicy and flavorful. In the street, it is cooked on charcoal grill, while the restaurants use gas grill. Here’s a Pinoy barbeque recipe from the website www.pinoyway.com to liven up the summer gathering of family and friends:
Filipino Pork Barbecue
Ingredients:
2 lbs Pork, cut in bite sizes
½ cup Soy Sauce
½ cup Banana Ketchup
3 pcs Kalamansi, juiced
1 tsp Ground Black Pepper
1 tbsp Garlic Powder
½ cup Brown Sugar
¼ tsp Salt
Procedure:
1. Combine pork, soy sauce, banana ketchup, Kalamansi juice, salt, pepper, garlic powder, and brown sugar in a bowl. Marinate for at least one hour.
2. Skewer the marinated pork slices in a bamboo skewer.
3. Grill each skewered pork in medium heat.
4. Brush meat with basting sauce before turning it over. Repeat this cycle until the pork is fully cooked.
Note: Left over marinate sauce will be used for basting.
Preparation time is 1 hour; cooking time, 15 minutes.