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?
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.
Given the choice, my husband would always have a wood fire for his braai (barbecue) and as a second option, charcoal and yip, definitely agree with you, a much nicer taste. Building a fire and waiting for it to burn down until the coals are just right for the meat is always part of the fun.
:-) Mandy
Yeah, I love braii and it is really worth the wait.
Quite an Asian recipe Raymund, grilled to perfection and that vinegar dip is superb to go with it. I have a weakness for sour taste, so love this very much.
We do a lot of grilling in Greece too. And yes the tenderness of the meat is very important to me. Grilling right is an art and requires a lot of experience. Thank you for stopping by my blog. Do visit again!
grabe yan bro....pamatay!!!! pwede bang pa-order? ANGSARAP!!!!!!!!!
I love this dish! I had it many times while traveling around the Philippines! Charcoal grilling most definitely!!! I'm surprised (and happy) that it didn't require too many ingredients! :D
This sounds great! That vinegar dip sounds like a terrific foil for the fatty meat. I've never had this, but I'll keep it in mind when summer comes around again!
Wow! what a perfectly grilled pork! Quite easy to prepare but needs lots of time to light up the charcoals. Lol! It is now 19 years since I last tasted pork. Yet,, I can't help but drool over on yummy inihaw na baboy such as this one! Charcoal grilled is far tastier than non-charcoal grilled. No doubt about it! Talagang "Angsarap"! :))
And yes, justI couldn't believe how precious charcoal is in New Zealand! Pwede be mag-business dyan ng uling? aha haha!
Have a great day Raymund!
Love it, and you're so lucky to find pork belly.
It's my lunch time and looking at this made my tummy growl!! :)
This looks like something John would love, actually we are having pork chops with noodles tonight so i am going to marinade the chops in your soya right now.. c
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Given the choice, my husband would always have a wood fire for his braai (barbecue) and as a second option, charcoal and yip, definitely agree with you, a much nicer taste. Building a fire and waiting for it to burn down until the coals are just right for the meat is always part of the fun.
:-) Mandy
Yeah, I love braii and it is really worth the wait.
Quite an Asian recipe Raymund, grilled to perfection and that vinegar dip is superb to go with it. I have a weakness for sour taste, so love this very much.
We do a lot of grilling in Greece too. And yes the tenderness of the meat is very important to me. Grilling right is an art and requires a lot of experience. Thank you for stopping by my blog. Do visit again!
grabe yan bro....pamatay!!!! pwede bang pa-order? ANGSARAP!!!!!!!!!
I love this dish! I had it many times while traveling around the Philippines! Charcoal grilling most definitely!!! I'm surprised (and happy) that it didn't require too many ingredients! :D
This sounds great! That vinegar dip sounds like a terrific foil for the fatty meat. I've never had this, but I'll keep it in mind when summer comes around again!
Wow! what a perfectly grilled pork! Quite easy to prepare but needs lots of time to light up the charcoals. Lol! It is now 19 years since I last tasted pork. Yet,, I can't help but drool over on yummy inihaw na baboy such as this one! Charcoal grilled is far tastier than non-charcoal grilled. No doubt about it! Talagang "Angsarap"! :))
And yes, justI couldn't believe how precious charcoal is in New Zealand! Pwede be mag-business dyan ng uling? aha haha!
Have a great day Raymund!
Love it, and you're so lucky to find pork belly.
It's my lunch time and looking at this made my tummy growl!! :)
This looks like something John would love, actually we are having pork chops with noodles tonight so i am going to marinade the chops in your soya right now.. c