Pork Barbecue, a beloved dish in many cuisines worldwide, is a mouthwatering testament to the marriage of succulent pork and a flavorful marinade. This dish, popular in Filipino, American, and Southeast Asian cuisines, revolves around skewered and grilled pork, resulting in a delectable and charred exterior with a juicy, tender interior.
The preparation of Pork Barbecue begins with marinating thinly sliced pork pieces in a concoction of soy sauce, garlic, brown sugar, and a medley of spices. This marinade infuses the meat with a savory, sweet, and slightly tangy flavor, creating a perfect harmony that lingers through the grilling process.
Once marinated, the pork slices are threaded onto skewers and grilled to perfection. The grilling imparts a smoky aroma and caramelizes the marinade, forming a tantalizing crust on the exterior while keeping the inside moist and flavorful. The result is a delightful interplay of savory and sweet, with a hint of smokiness that makes Pork Barbecue an irresistible treat, often enjoyed at family gatherings, barbecues, and street food stalls alike.
Pork Barbecue or Grilled Skewered Pork Recipe by Kulinarya
Ingredients: Serve 12 skewers- 250g pork belly (liempo)
- 250g pork shoulder (kasim)
- 5 gloves garlic
- 3 green finger chilies
- ¼ cup soy sauce
- ¼ cup brown sugar
- ½ cup lemon lime soda
- 12 bamboo skewers, 20cm long or 8 inch charcoal for grilling
Preparation:
- The day before:
- The pork should be slightly frozen. Have the butcher slice the pork into bacon thin long pieces. For the belly, trim the slices so there is an equal distribution of fat and meat. Cut both belly and shoulder slices into 10 x 2.5cm or 4 x 1inch rectangular pieces.
- Peel and mince the garlic.
- Cut the chilies into 3 pieces
- In a bowl, make the marinade by combining garlic, chilies, soy souce, brown sugar, and lemon lime soda.
- Add the pork slices to the marinade. Cover the bowl and refrigerate overnight.
On the day
- Soak bamboo skewers in water for at least 1 hour. This ensures that the skewers will not burn while the meat is grilling.
- Remove marinated pork slices from the refrigerator.
- Thread marinate pork slices onto each bamboo skewer by doing the following.
- Take one end of the slice then thread onto the sharp end of the skewer.
- Twist the slice and thread onto the skewer again.
- Each slice should be twisted four times to ensure that the fat is evenly spread around the skewer.
- Each skewer should have four slices of pork, alternating the belly pieces and the pork shoulder.
- Cooking:
- Prepared the charcoal for grilling. The charcoal should be red hot without flames.
- Bring the excess marinade to a boil flames.
- Bring the excess marinade toa boil for basting.
- Grill skewers for 4 minutes, basting occasionally, then rotate and grill another 4 minutes( 8 minutes total)
- Start grilling just before serving. Do not overcook; serve immediately. End.
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