Filipino Pork Barbecue
1 kilo of pork kasim
Marinade:
10 cloves garlic, minced
1 tablespoon black pepper powder
½ cup soy sauce
½ cup brown sugar
5 tablespoon calamansi juice
10 cloves garlic, minced
1 tablespoon black pepper powder
½ cup soy sauce
½ cup brown sugar
5 tablespoon calamansi juice
Cooking Instructions:
Prepare at least 12 pcs of bamboo
skewers for threading.
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.
Pork Barbecue:
1. With a knife, remove pork skin
but leave the fat intact with the meat.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
7. Best serve when it still hot.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
7. Best serve when it still hot.
source : Cooking Pinay
k kasim
Marinade Ingredients:
5 cloves garlic, minced
1 tablespoon ground black pepper
½ cup soy sauce
½ cup sugar
5 tablespoon calamansi extract
Marinade Ingredients:
5 cloves garlic, minced
1 tablespoon ground black pepper
½ cup soy sauce
½ cup sugar
5 tablespoon calamansi extract
Recipe Cooking Procedure:
Prepare at least 12 pcs of bamboo skewers for threading.
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.
Pork Barbecue Cooking Procedure:
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.
Pork Barbecue Cooking Procedure:
1. With a knife, remove pork skin but leave the fat intact with the meat.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
7. Best serve when it still hot.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
7. Best serve when it still hot.
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