Inihaw na Liempo, Pork Belly BBQ.

Inihaw na Liempo, Pork Belly BBQ.

• 2 kilos pork belly cut in stripes
• 1/2 cup soy sauce
• 1/4 cup kalamansi extract
• 1 cup Sprite or 7-UP
• 2-3 tbsp. Worcestershire sauce
• 1/2 cup banana ketchup
• 1/2 cup brown sugar
• 1/2 head garlic, crushed
• 1 tbsp. salt
• cooking oil

 

Cooking Instructions:

In a big container with lid combine marinade except oil. Mix in the pork until every side are coated with the marinade. Marinate for 3 to 4 hours or overnight in the refrigerator. Prepare the basting sauce by adding cooking oil to the left over marinade. Grill at medium to moderate heat for 4 to 6 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.

source :  overseaspinoycooking.com

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned. 

Chicken Barbecue

Chicken Barbecue

• 6 cloves garlic, crushed
• 1 teaspoon black pepper
• 2 tablespoons lime juice
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons salt
• 1 bouillon cube
• 2 tablespoons brown sugar
• 2 lbs. chicken thighs, cut into small pieces (at the shelter they keep the bone in)

 

Cooking Instructions:

1. Combine all the ingredients except chicken to make a marinade. Marinate the chicken for 3-4 hours.
2. Start a charcoal grill and let the coals get very hot. You want smoking, flameless coals. Thread the chicken pieces onto wood skewers and place on a metal grate over the coals. Brush with oil and grill until the chicken is cooked through, about 5 minutes. Remove from heat and let rest for a few minutes.
3. Repeat the grilling process with the cooked chicken, brushing with oil as necessary, until the outside of the chicken is a deep golden brown with a crispy exterior. Dip in a soy sauce and vinegar mixture with bird's eye chilis for a little spiciness.

source:  pinchofyum

Grilled Pork Chop Pinoy Barbecue Style

Grilled Pork Chop Pinoy Barbecue Style

1 1/2 kilo of pork chop, about 6 pieces
For the marinade:
3/4 cup sprite or 7Up
1/2 cup dark soy sauce
1 head garlic, peeled, crushed
2 tbsp. Worchester sauce
1-2 tbsp. sugar
1 tsp. ground black pepper
juice from 1 lemon or 6 kalamansi
For basting:
1/2 cup banana ketchup
1/4 cooking oil
1/4 cup dark soy sauce

Cooking Instructions:

Place the pork chops in a container with a lid. Mix in the marinating ingredients, replace lid and place in the refrigerator. Let marinate for at least four hours or overnight until ready to grill.

Grill at medium to high heat for 3-5 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.


source :  overseaspinoycooking.com

Filipino Pork Barbeque

Filipino Pork Barbeque

3 lbs thin cut center cut pork loin chops, pounded until very thin (between 1/8-1/4 inch) and cut into 1 inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin) (I used pork butt because I like that it has a little more fat. You still might need to trim some of the fat. You can also use pork belly, just remove the skin before slicing.)

Marinade:
1 can 7-up (12 oz.)
1/2 c. oil
3/4 c. soy sauce (I used gluten-free soy sauce)
3/4 c. brown sugar
3/4 c. ketchup or banana ketchup (I used regular gluten-free ketchup)
6 Tbsp. lemon juice (about 2 lemons, squeezed)
8 garlic cloves, smashed
4 big scallions, chopped or 1 small-medium onion, chopped (I used a medium onion)
1 tsp. kosher salt
Ground black pepper
If you like spice, add 2 tsp. sriracha hot sauce or more, or 1-2 tbs. Frank's red hot sauce, or any chili sauce or fresh chilis (optional) (I left this out)
Basting sauce:
1/2 c. 7-up
1/4 c. soy sauce (I used gluten-free soy sauce)
1/4 c. ketchup (I used regular gluten-free ketchup)
1/4 c. brown sugar
2 Tbsp. lemon juice

Cooking Instructions:

Prepare the pork as noted above. Mix the marinade ingredients together well. Combine the pork and marinade in a Ziploc bag. Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days. (I marinated mine overnight.)
Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking.
When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick.
Barbecue over medium-high heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Depending on the thickness of the pork, you can char the meat first and then move it to a cooler side of the grill to finish cooking. (I also continuously basted the meat. I separated the basting sauce into two bowls-- one for raw meat while it was cooking, another to baste the cooked meat just in case of contamination).


source:  tortillasandhoney

Pork Barbeque

PORK BARBECUE


1 kg pork tenderloin, sliced into 1" cube

Marinade:

15 cloves garlic, crushed and chopped
2 tsp salt
1 tsp black pepper powder
4 tbsp soy sauce
4 tbsp sugar
1 12oz 7up or sprite
10 pcs calamansi
Banana catsup
Lea & Perrins Worcestershire sauce

Cooking Instructions:

1.   Mix all the ingredients for the marinade and marinate the pork in it for at least 24 hours

2.  Place the pork in a skewer and grill each pork barbecue on live charcoal.  baste with the marinade

For the sauce: Just simmer the remaining marinade for at least 10 minutes

 

source : eatingclubvancouver

 

 

Pork Barbecue

Pork Barbecue

Yield: 80-100 sticks
  5 kilos pork belly ( cut to your desired size) 1 litre Sprite 3 cups ketchup 1 cup pineapple juice 1 tablespoon ground pepper 1 cup soy sauce 1/2 cup lemon or calamnsi juice or vinegar 1 head garlic ( minced) salt to taste

Cooking Instructions:

1. Combine all the ingredients and marinate for at least 2 hours, after 2 hours remove from the marinating sauce and put in the bamboo skewers. Do not throw the marinade because we will use is for basting while grilling the barbecue. If marinating sauce is not enough to brush the barbecue just add more or you can make your own sauce.
2. When you start grilling bast the barbecue every now and then until cooked.

Note: You can improve the taste of this barbecue, use your own taste buds :-).
If you have a delicious barbecue recipe you can share it with me, thanks and happy cooking. 

source :  mely's kitchen

Pork Barbeque

PORK BARBECUE

• 1/4 cup tomato sauce
• 1 tbs hoisin
• 2 tbs honey
• 1 tbs molasses
• 1 tbs chopped garlic
• 2 tbs superfine sugar
• 1 tsp five-spice
• 2 tsp cornstarch
• 1 lb 10 oz pork fillet

Cooking Instructions:

 

1. Combine first 7 ingredients in a saucepan.  
2. Combine cornstarch and 1 tablespoon of water and add it to the spice mixture.
3. Bring to a boil, then reduce heat and simmer for 2 minutes.  
4. Allow to cool, then place pork in sauce, and then cover and refrigerate for at least 30 minutes.
5. Preheat oven to 415 F.  Lift the pork out of sauce and place on a wire rack over a baking tray half-filled with hot water; reserve marinade.  
6. Cook pork for 15 minutes, then reduce oven temperature to 350 F and cook for a further 15 minutes, basting with reserved marinade.  
7. Remove from oven and let rest for 5 minutes before slicing and serving.

source :  filipino recipes

PINOY PORK BARBECUE

PINOY PORK BARBECUE

• 400 g pork fillet, sliced finely into around 1 inch in width and 5 inches in length
• 500 g pork belly, sliced finely into around 1 inch in width and 5 inches in length
• Marinade
• 4 cloves garlic, sliced
• 2 tablespoons (30 grams) brown sugar
• 1/4 cup (60 ml) soy sauce
• 1 cup (250 ml) sprite or 7-up
• 1/4 cup (60 ml) banana catsup (or regular catsup)
• salt and pepper to taste

Cooking Instructions:

1. Soak 20 barbecue sticks in water for an hour to ensure that the sticks do not burn while barbecuing.
2. Mix all the marinade ingredients along with the strips of pork for at least 4 hours and up to overnight.
3. To skewer the meat, pierce one end of the meat into the pre-soaked barbecue sticks then twist the meat and pierce again.
4. Continue with the twist and piercing motion on the skewers until all the meat is used up.
5. Fire up the barbecue and cook the meat, basting occasionally until the meat is thoroughly cooked with some nicely charred bits, around 15 minutes.

 

Filipino Pork Barbecue

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

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.

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.

  

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

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:

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.

- See more at: http://filipinofoodrecipes.org/pork-barbecue-recipe#sthash.knvRUDaw.dpuf