Howdy, Ang Sarap fans! I’m so delighted to be a guest author on this blog. There are so many recipes to try and experience following it. I’ve recently got in touch with Raymund through a common friend and discovered one fantastic resource of Asian food.
I’m experimenting with this cuisine lately, and I’m a big believer in kitchen optimization and improvement (alongside from being a home cook and food lover for the last 20 years). I’ve tried many recipes in various places in the world, and the Asian cuisine fascinates me so much.
There’s an abundance of taste and texture that follows this type of cooking, and I’m absolutely raving about it since these two features are the ones that excite me a lot in food.
Last week was quite messy in my house, since one of my boys got sick, and I had to handle the wining noises and prepare extra meals and beverages for him. Not to mention the mess that got around all the house.
Since we’re quite big barbecue aficionados, I’ve decided to make something new and extraordinary out of a basic barbecue recipe. I’ve got the inspiration from Raymund’s Pinoy barbecue, from which I learned a lot as well. Grill is something that we Americans really take as a staple of our kitchen. Since the dawn of time, the fresh meat on a fire provides nutritional, healthy, and delicious bites.
Since we’re talking about bites, barbecue on skewers seems like a perfect recipe for this post. I was quite tempted to use BBQ sauce, but for this time, I didn’t. Some might say that this is blasphemy (my husband, for example), but after trying these juicy, semi-sweet chunks of meat with a bit of crispy texture alongside the natural juiciness of the meat, those people would change their mind.
Care for a skewer, anyone?
Making this Pinoy barbecue recipe, I’ve discovered that the ingredients for marinade and the freshness of the meat are the killer combination. The exquisiteness of this method lies in its diversity; there are hundreds of variations and combinations used to create a marinade for the meat. Some people go that far to include chili in this mix.
For my version, I used lemon juice, soy sauce, black and white pepper, banana ketchup, and brown sugar.
Well, you can have a look:
No BBQ sauce, yet so delicious. I’ve made it and surprised my family with this.
The process is also quite straightforward; it only requires some patience for preparation. It’s for the best to put the meat in marinade overnight; then you’ll be sure you did the right thing.
Slice pork meat if you haven’t got them sliced (my butcher did it for me).
Mix everything of the ingredients in a bowl.
Place the meat into the marinade making sure that each piece is coated thoroughly. Marinate for at least 10 hrs (overnight is perfect).
Depending on the size, place 5-9 pieces of meat per skewer. (They will shrink on the heat.)
Prepare your grill, or your grill pan, make it hot enough.
Put the pork skewers on the grill surface and cook until it is lightly charred, and pour some marinade over. Make sure that at least some marinade is on the meat at all times. Flip the skewers 2-3 times per side until evenly grilled.
Serve with baked potatoes and salad of your choice.
This post was contributed by courtesy of Barbara Whitney from Kitchen Byte! Barbara is a fervent kitchen aficionado from Dover, focused on making the kitchen a better place. Raising two lively boys and spoiling one great husband with delightful food, she crafted her cooking skills through trial and error. Now Barbara tries to help moms around the world to cook better, more efficiently, and with joy.
Her blog features great kitchen improvement tips, tricks, and good bites!