Filipino Barbeque (Inihaw)

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.  

Chinese Barbeque Ribs

To say we "love" barbeque at my house is an understatement.  We love all kinds of barbeque and have numerous recipes that we have prepared and tried.  One of our favorites is Chinese barbeque. I could fix this at least once a week.  It is absolutely wonderful!

Ingredients: 
2lbs spareribs (cut into individual ribs)
1/3 cup hoisin sauce
1/4 cup soy sauce
3 tblsp red wine
2 tblsp brown sugar
1 tsp red food color
1/4 tsp five spice powder
2 cloves garlic (minced or paste)
1 tblsp olive or canola oil

In a bowl, whisk together all the ingredients except for the spareribs until well blended.  In a large resealable bag, add the ribs and pour the marinade.  Seal the bag and rub outside of the bag to coat all the ribs with the marinade.  Allow to marinade in the refrigerator for 4 hours or over night. 

Heat oven 350 degrees.  In a deep baking dish, line the bottom with foil creating a separate container within the baking dish by creating a wall with the foil.  Arrange the ribs, meat side up in the foil.  Between the foil and baking dish add about 1/2 to 1 inch of water.  Do not let the water get inside the foil, or touch the ribs. Cover the ribs with foil and place in the oven.  Allow to bake for 45 minutes, checking occassionally to make sure water does not dry out completely.  Remove top foil and raise oven temperature to 450 degrees.  Continue to bake for another 20 minutes until ribs become brown and glazed.  Serve with shrimp fried rice, jasmine rice or basmati rice.