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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Filipino BBQ Recipe

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This recipe for Filipino BBQ is from The Van Leuvan Family & Friends Traditional Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
We use about 1 lb of pork kasim (picnic/shoulder) with a strip of fat and marinate at least overnight in 8 oz 7-Up or Sprite, 1/2 cup banana ketchup, 1/2 cup brown sugar, 1/4 cup Chinese soy sauce, 1 to 2 heads garlic (crushed), pinch of salt, few crushed peppercorns (omitted when served to kids).

Barbecue with sprite as the tenderizer, brown sugar, fresh red chili pepper, garlic, good quality soy sauce, ketchup, vinegar . She uses pigue (pork round) too. She marinates it at least overnight, sometimes freezes it too.
Directions:
Directions:
Marinade is good for a kilo/lb of pork. Add half a cup of canola oil to the remaining marinade to baste the BBQ with — this plus the mandatory piece of fat at the end of each skewer give the BBQ its prized kanto (street-corner) flavor; the meat is tender and doesn’t stick to the skewer.
Number Of Servings:
Number Of Servings:
3-4 servings
Preparation Time:
Preparation Time:
35 min - 30 min prep + marinade time
Personal Notes:
Personal Notes:
Pork BBQ, IMO is kind of like Adobo or Sinigang–every family has its own secret recipe, each one absolutely the best. This is my family’s recipe–I have introduced this to my American friends and it’s been a hit every time; no need to pound the meat or add tenderizer.

 

 

 

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