I will regularly update this recipe with different versions of Pinoy-style BBQ 🙂
so pls like and subscribe!
What is “Filipino Pork BBQ”?
marinated slices of pork meat in bamboo skewers and grilled to yummy-ness (so all you need is to grab as much BBQ sticks as you want and enjoy:)
We Filipinos have two distinct flavors in our palates – Sweet and Salty. And I think we have perfected our recipes to fuse these two great flavors, which makes this dish very delish!
And one tip – I like to dip this BBQ with spicy vinegar (pinakurat -local vinegar with spices like garlic, red chilies and pepper)
okay here’s the recipe…
prep time: a day (skewering takes forever!)
good for at least 4 hungry tummies
what you need:
2 lbs pork (use butt or belly just remove the skin) sliced
1 cup soy sauce
lemon juice or calamansi (our local lime)
1 cup banana ketchup
1 small garlic, peeled and smashed
1 small onion minced
1/2 cup Sprite or 7UP
5 tbsps dark brown sugar
salt and pepper to taste
combine all these ingredients, yes with the pork, in a mixing bowl, as if you’re massaging the meat being prepped for grilling 🙂
I suggest marinating the pork overnight. this will ensure that flavors will be absorbed completely by the meat. If you’re in a hurry you can marinate for at least 1 hour.
this BBQ is actually easy to make, its the marinating and skewering that takes long. You can always skip the skewering process. But this dish is well-known as BBQ sticks and I grew up with these yummies, helping my nanay in our humble kitchen. And tasting is my field of expertise 🙂
the hardest part – skewering the pork slices using bamboo sticks or skewers (kebab-like)
grill the pork and baste each side with the left over marinade.
and these mouth-watering Pinoy BBQ sticks are ready to serve!
Here’s a super simple – no fuss – Bagoong fried rice recipe that you can cook in a snap, but you must have at least 3 tablespoons of a good shrimp paste, I think you can purchase a bottle from groceries. I used here the one my “Nanay” (grandmom) made for me. I believe it took me about 15 minutes or less to cook this fried rice. Pair it with your main course like pork adobo or roasted pork ribs makes a fantastic meal.
I adopted this recipe from a Thai dish I tasted and adjusted it a little. I’m sure you will like this version of mine plus you get to use your left-over rice, nothing gets wasted and everyone’s happy. Even happier after they try this 🙂
prep time:less than 15 minutes / good for 2-3 pax
3 tbsp bagoong (shrimp paste) – but you can add some more if you desire 🙂
3 tbsp oil
2 cloves garlic, minced
2 eggs (scrambled and fried then cut into strips)
3 cups day-old rice
1 tsp soy sauce
salt/pepper to taste (optional)
Begin, by heating the oil in a frying pan.
Add garlic, and fry until golden brown.
Put the bagoong (shrimp paste) and let it simmer a little then add the left-over rice.
Mix the rice and bagoong, marry them with flavors while adding a teaspoon of soy sauce.
lastly, bring in the strips of fried egg. add pepper/salt as you like.
I’m sharing more family recipes, yep tried, proven and tasted recipes. there’s more to come so please like and follow my page.
So, here’s one family favorite (actually 🙂 we have a lot of favorites) the Filipino version of Beef steak. I used round steak cut thinly for this dish. And of course with vegetable side dish as I always do.
what you need:
2 small pcs calamansi
1/2 kilo lean beef, sliced thinly
1 cup water
3 tbsp soysauce
oil for frying
1 large onion cut into rings
2 cloves garlic, minced
salt & pepper
serves about 4
45 mins prep time
marinate meat with salt & pepper for at least 15 minutes
saute the garlic, pan fry the beef until slightly brown.
add water, cover and simmer for 30 minutes until meat is tender.
stir in soy sauce, then add onions.
(optional) you can also add 1 tbsp of brown sugar if you like
when meat is already soft and tender, squeeze calamansi before removing from heat.
this is my version of sweet (Pinoy) style spaghetti, for Filipinos we like our food to either be salty or sweet. Sounds unhealthy right, but it won’t matter until you taste our local cuisine and delectable dishes. When spaghetti was introduced to us, we added our secret ingredient – banana ketchup! yes, that adds the right amount of sweetness to the sauce. No formal schooling or training here, good cooking just comes out naturally. I’ve learned that if you have the right skills (from experiences) or gene-acquired talent plus good taste you can cook any dishes you want. And that reminds me of the movie Ratatouille – “Not everyone can be an artist, but an artist can come from anywhere…”