In the Philippines no family outing or gathering would be complete without grilled meats like pork and seafood, it is almost a staple dish and always popular in these type of events. This is one of the dishes I missed in the Philippines as we rarely do this in New Zealand due to weather and the price of charcoal wherein a really small bag is nearly similar to a price of meat. Another reason is that barbecue grills sold here are the big fancy fuzz free LPG types as opposed to the charcoal grills which also entail a lot of preparation and cleaning every time it is used. But for me that fuzz you undergo in using a charcoal grill is just a small sacrifice compared to the taste that you will get from using this method of cooking that is why there no one is stopping us even just once in a while to enjoy this simple indulgence. This recipe is so simple and the real secret here is the cooking process and the part of meat used, while we may have different variations of marinating the meat people always take notice the tenderness of the meat and seldom the flavour. Like any other meats there should be a good fat content as this helps in attaining a really tender meat, cooking time should also be given attention to as overcooking the meat will make it less tender and tend to be rubbery. Now having those in mind even just using only salt and pepper will make a really good meat barbecue.
How about you do you notice the difference of charcoal grilling or you don’t care at all? Print
- Mix together garlic, sugar, soy sauce, lemon juice, salt and freshly ground black pepper in a bowl.
- Add pork pieces and coat them evenly with the marinade. Place covered in the fridge and let it marinate for at least 6 hours.
- Prepare vinegar dip by mixing all ingredients together, set it aside.
- Prepare a charcoal grill and once it turns amber red place pork pieces and cook for 4-6 minutes on each side, turn to the other side and cook for a further 4-6 minutes.
- Serve with vinegar dip.