A. Articles
HOW TO MAKE PORK BARBECUE ON THE GRILL, FILIPINO-STYLE
These grilled pork barbecue, Filipino-style are a favorite every time we have a party or I bring it to friends. What makes these hard to resist is the basic marinade which has all the essential flavors and aromatics typical in Filipino dishes. Every stick of pork has combined flavors of the sweet, savory and spicy. This recipe was from a previous AsianInAmericamag.com blogpost. The recipe below makes about 12 to 14 sticks. Double or triple the amount if you’re having company. You’ll be glad I warned you.
INGREDIENTS
pork shoulder or pork belly – 2 pounds, slice in 1-inch cuts, ready to skewer
garlic – 1 teaspoon, finely minced
soy sauce – 1/2 cup
calamansi juice (the Filipino lime) – 1/4 cup, frozen calamansi concentrate, or use fresh (from Asian markets) or use fresh lemons
banana catsup – 1/2 cup, from Asian markets (or use tomato catsup)
ginger ale – 8 ounces or 1 can (or use 7-Up or Sprite)
brown sugar – 1/2 cup
sea salt – 1 teaspoon
freshly ground black pepper powder – 1 teaspoon
bamboo skewers – 12 to 14, pre-soak for 20 minutes before placing skewered meat
INSTRUCTIONS
Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, calamansi juice (or use lemon), banana catsup (or use tomato catsup), half of the ginger ale, salt, black pepper. Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze. Pour the rest of the marinade over the pork. Keep in a non-reactive container. Cover with plastic wrap and refrigerate the pork overnight.
The next day, pre-soak the bamboo skewers in water for about 20 minutes. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
Pre-heat the outdoor barbecue grill to a medium high heat. Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale. Grill the barbecued pork, about 12 minutes on each side while rotating the skewers. Total grilling time should take about 30 minutes. Baste the pork barbecue every few minutes so that it gets moist and shiny.
When cooked, serve hot on long platters and garnish with tomatoes, cucumbers and green pickled mangoes or some “achara”, green papaya pickle relish.
Add a spicy note: if you want to make the marinade spicy add a teaspoon or two of sriracha sauce or else 1 to 2 bird’s eye chilies (‘siling labuyo’ in the Philippines). Mix and marinate according to directions above. This is an optional way to add spicy flavors to the pork barbecue. When there are little children around, I turn down the spice level and omit the spicy ingredients.
Cook’s Comments: I always add the sugar ingredient in the marinade or glaze just before grilling the meat. This way, the sugar does not crystallize or stay too long on the pork cuts which causes the barbecued meat to harden.
http://asianinamericamag.com/2014/05/pork-barbecue-on-the-grill-filipino-style/
HOW TO MAKE PORK BARBECUE ON THE GRILL, FILIPINO-STYLE
These grilled pork barbecue, Filipino-style are a favorite every time we have a party or I bring it to friends. What makes these hard to resist is the basic marinade which has all the essential flavors and aromatics typical in Filipino dishes. Every stick of pork has combined flavors of the sweet, savory and spicy. This recipe was from a previous AsianInAmericamag.com blogpost. The recipe below makes about 12 to 14 sticks. Double or triple the amount if you’re having company. You’ll be glad I warned you.
INGREDIENTS
pork shoulder or pork belly – 2 pounds, slice in 1-inch cuts, ready to skewer
garlic – 1 teaspoon, finely minced
soy sauce – 1/2 cup
calamansi juice (the Filipino lime) – 1/4 cup, frozen calamansi concentrate, or use fresh (from Asian markets) or use fresh lemons
banana catsup – 1/2 cup, from Asian markets (or use tomato catsup)
ginger ale – 8 ounces or 1 can (or use 7-Up or Sprite)
brown sugar – 1/2 cup
sea salt – 1 teaspoon
freshly ground black pepper powder – 1 teaspoon
bamboo skewers – 12 to 14, pre-soak for 20 minutes before placing skewered meat
INSTRUCTIONS
Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, calamansi juice (or use lemon), banana catsup (or use tomato catsup), half of the ginger ale, salt, black pepper. Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze. Pour the rest of the marinade over the pork. Keep in a non-reactive container. Cover with plastic wrap and refrigerate the pork overnight.
The next day, pre-soak the bamboo skewers in water for about 20 minutes. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
Pre-heat the outdoor barbecue grill to a medium high heat. Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale. Grill the barbecued pork, about 12 minutes on each side while rotating the skewers. Total grilling time should take about 30 minutes. Baste the pork barbecue every few minutes so that it gets moist and shiny.
When cooked, serve hot on long platters and garnish with tomatoes, cucumbers and green pickled mangoes or some “achara”, green papaya pickle relish.
Add a spicy note: if you want to make the marinade spicy add a teaspoon or two of sriracha sauce or else 1 to 2 bird’s eye chilies (‘siling labuyo’ in the Philippines). Mix and marinate according to directions above. This is an optional way to add spicy flavors to the pork barbecue. When there are little children around, I turn down the spice level and omit the spicy ingredients.
Cook’s Comments: I always add the sugar ingredient in the marinade or glaze just before grilling the meat. This way, the sugar does not crystallize or stay too long on the pork cuts which causes the barbecued meat to harden.
http://asianinamericamag.com/2014/05/pork-barbecue-on-the-grill-filipino-style/
Nilagang Baka Recipe (Tender Boiled Beef Soup)
Nilagang Baka is a simple Filipino beef soup.There are many ways to prepare Nilagang Baka; this Nilagang baka recipe that I am featuring is probably the tastiest among the versions that I know because I used some sort of mirepoix to infuse flavor to the soup – I’m talking about the addition of onion, celery, and star anise in the initial step so that the soup will be flavorful even before we add the beef.
Cooking Nilagang Baka is really easy. However, you will need to be patient when you want to have the best possible result because it takes time to make the beef tender. I think that the wait is acceptable because boiling or simmering meat for long periods of time not also makes it tender, it also brings out the flavor, which makes the soup more tasty.
This Nilagang baka recipe makes use of both bok choy (or you can also use pechay) and cabbage. I thought that adding more greens will make it look appetizing and it would also be full of nutrients. The saba banana gives the soup a sweet delicious taste.
Ingredients
2 lbs. beef sirloin, cubed
2 bunches baby bok choy (or pechay)
1 small cabbage, chopped
6 pieces Saba banana, halved
4 pieces baking potato, quartered
1 large white onion, halved
4 celery stalks, chopped
2 pieces star anise
4 cups beef broth
4 cups water
Salt and pepper to taste
Instructions
Combine the water and beef broth in a large cooking pot. Bring to a boil.
Add the onion, star anise, and celery. Reduce the heat in medium. Cover the pot and continue to boil for 20 minutes.
Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can discard these ingredients.
Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if necessary.
Put-in the saba banana and potatoes. Cook for 10 minutes.
Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables.
Transfer to a serving bowl.
Serve. Share and enjoy!
http://panlasangpinoy.com/2014/09/30/nilagang-baka-recipe/
Pork Dinuguan
Pork Dinuguan is a type of stew made from Pork and Pig blood. This Filipino dish might not be for everyone, but those who developed an acquired taste for this dish will agree that they enjoy eating it; some would even recommend to eat dinuguan with Puto — a type of Filipino rice cake which is known as the best pairing for dinuguan.
This Pork Dinuguan recipe is another variation that we have for the same dish. I am using pork and pig large intestines for this recipe. Intestines are known as bituka or isaw in the Philippines. This is an ingredient that needs proper handling and care. Preparing the intestines for consumption is a long and tiring process, but it can be rewarding in the end (if you are a fan of it).
I usually prepare the intestines by making sure that the inner tubes are all emptied. This is quite a nasty thing to do. As much as possible, try to purchase cleaned intestines. I am priveleged to be within 50 miles from a store that sells clean intestines (yes, I am willing to travel the distance rather than do the cleaning). Since the intestines that I am using are already cleaned, I make sure to boil it with salt, ginger, bay leaves, and whole peppercorn to remove the pungent odor. I usually do this twice to be sure and this also helps tenderize it.
The steps below should guide you on how to make your own pork dinuguan regardless of your expertise in cooking. If you are just new to cooking, there is a video demonstration at the bottom of this page to visually guide you in every step of the way. Stick with the recipe and video and enjoy the outcome soon.
Try this Pork Dinuguan Recipe. Cheers!
Ingredients
2 lbs. pork shoulder, cubed
1 lb. pork large intestine, cleaned thoroughly (optional)
1 to 1½ cups pig blood
2 to 3 pieces banana pepper
2 thumbs ginger, minced
1 medium yellow onion, diced
6 cloves garlic, crushed and chopped
2 cups water
¾ cup cane or white vinegar
1 piece pork cube (optional)
3 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
Heat the oil in a cooking pot.
Saute the garlic, onion, and ginger.
Add the intestine. Saute for 3 minutes.
Add the pork. Cook until light brown.
Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
Pour the vinegar in the cooking pot. Let it re-boil.
Add the banana peppers. Cook for 3 minutes.
Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
Add salt and pepper to taste.
Serve with puto. Share and enjoy!
http://panlasangpinoy.com/2014/12/17/pork-dinuguan/
Chicken Adobo Recipe
Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino foods. This Chicken Adobo Recipe is the simplest that you can get. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce.
Several sources who are experts in Asian food history say that the Filipinos were already cooking adobo even before Spanish colonization. The cooking method is termed as “inadobo” which is the very same method in this Chicken Adobo Recipe. It is also said that cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.
I love this Chicken Adobo recipe because it is so straightforward and the result is really awesome. You don’t need to have any cooking experience in order to prepare this dish. All you need to do is watch the video and follow the step-by-step procedure.
This is basic Filipino Chicken Adobo Recipe. It makes use of simple adobo ingredients such as soy sauce, vinegar, dried bay leaves and whole peppercorn.
Author: Vanjo Merano
Recipe type: Main Dish
Cuisine: Filipino
Serves: 4
Ingredients
2 lbs. chicken, cut into serving pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
¼ cup cooking oil
½ tablespoon white sugar
Salt and whole peppercorn
Instructions
In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
Place the cooking oil in a pan and apply heat
When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
Pour-in the remaining marinade and add water. Bring to a boil
Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
Add vinegar. Stir and cook for 10 minutes.
Put-in the sugar, and salt. Stir and turn the heat off.
Serve hot. Share and Enjoy!
http://panlasangpinoy.com/2009/03/09/filipino-food-chicken-adobo-recipe/
B. Videos
- Filipino Cooking.(2015). “Pork BBQ | Filipino Cooking”[Video Post]. Retrieved from https://www.youtube.com/watch?v=h9tbbzyp9Ck, November 2016.
- MgaLutongPinoy.(2014). “How to Cook Beef Nilaga Filipino Recipe | Nilagang Baka”[Video Post]. Retrieved from https://www.youtube.com/watch?v=puR5EVhQ_So, November 2016.
FoodNet PH 