During picnics and summer events, this is very popular with the Filipinos. Majority of the prep-time is in skewering the meat through the bamboo spears. The dish itself is very simple with very few ingredients, but oh so worthwhile after you barbeque them on the grill. Interstingly enough, the fattier the meat the more tender and less dry.
Ingredients:
2 lbs of pork butt or picnic (sliced in strips)
1/2 cup vinegar
1/4 cup sugar
8 garlic cloves (minced)
2-3 tblsp canola or peanut oil
Salt and pepper
bamboo Skewers
Slice the pork into strips approximately 1/4 -1/2 inch thick. Do not slice too thin or it will dry out during the cooking process. In a glass or non-reactive bowl, add the pork, vinegar, sugar, and garlic. Using your hand, mix well. Season with salt and lots of pepper. Mix well, cover and refrigerate for at least 4 hours or over night.
Soak bamboo sticks in water for at least 20 minutes. Skewer the pork into each bamboo stick. You can either skewer the pork on 3/4 of the stick or if you want more stick to handle, then only skewer the top half of the stick. After skewering, brush the pork lightly with oil. Heat the barbeque grill on medium and cook each side of the pork for approximately 8-10 minutes. This will depend on the thickness of the cut of the meat. Turn the skewered meat over and continue to grill on the other side for another 4-6 minutes. Do not allow the meat to burn or get dry. If it appears dry, brush with a little more oil. Serve hot with rice and pickled salad (achara).
NOTE: This can also be prepared in the oven using the broiler.
No comments:
Post a Comment