Tag Archives: pork

Filipino Kulinarya Cooking Club Meat

Kulinarya Cooking Club June: Pinoy BBQ

20 June 2010 – 10:40 am

Pinoy bar-be-cue. Usually reminiscent of pieces of meat on a stick, slathered with a special tomato-based sauce and barbecued to perfection under smokey charcoals and fanned by either newspapers, a cardboard cutout, or an abaca fan.

Don’t even get me started on what other pieces of meat, apart from the usual pork belly or chicken meat, are barbecued because I don’t want to lose my audience completely (trust me, they’re animal parts that even make me retch).

But when you think about it, there are plenty other things – other delicious things – that are grilled and barbecued apart from meat skewers. Apart from the usual BBQ pork and chicken, there’s grilled fish (my favourite is Tilapia), pusit (squid), even eggplants (perfect with a side of bagoong or even with fish sauce with calamansi)!

This month’s Kulinarya theme pays homage to the wonderful afternoon snack or the fun pulutan that is Pinoy BBQ. We just don’t usually season the meat with salt and pepper – we use an array of sauces, herbs and lots and lots of garlic to marinade the meat and baste it while under the grill. It is hard to put quantities in the ingredients too – as with all marinades, you just put together all the ingredients and let the meat marinade overnight.

Pork BBQ

Pork rasher, pork belly
Garlic, chopped finely
Soy sauce
Salt and pepper

1. Put the garlic, soy sauce and salt & pepper together. Add the pork and marinade overnight.

2. In a grill or normal barbecue, place the meat and cook until meat is tender.

Marinade - soy sauce, garlic, salt and pepper

NOTE: I don’t have a bbq at home so I had to use the oven grill. It doesn’t have the same smokey flavour which can only be obtained from using charcoal or wood chips. I also got crazy with the fat bit of the pork and towards the last 10 minutes of cooking, turned the pork around so the fat is directly under the grill. The result?

Crunchy, fatty goodness!

This is also best served with a family favourite sauce that may be deemed controversial in tongues other than Filipino – Mang Tomas’ All Purpose Sauce!

This is a sauce made of liver and comes as a brown sauce packaged in a bottle. Love it or hate it, Mang Tomas is the lechon sauce of choice (lechon is the roast pork of the Philippines), and also my choice of sauce for roast pork, fried chicken (yes!), grilled fish, bbq beef!

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Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!

Say hello to the other members of the Kulinarya Cooking Club!
Olive – http://www.latestrecipes.net/
Caroline – http://whenadobometfeijoada.blogspot.com/
Ninette – http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie – http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie – http://www.acanadianfoodie.com/
Sheryl – http://crispywaffle.com/
Divina – http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Dahlia – http://www.energychef.blogspot.com/
Joy – http://joyjoycreativeoutlet.blogspot.com/
Maribel – http://www.foodgeek.webs.com/
Tressa
Jen - http://www.jen-at-work.blogspot.com/
Pia – http://bisayajudkaayo.blogspot.com/
Malaka – http://thegrandinternational.com
Mimi – http://lapinchecocinera.blogspot.com
Erika - http://ivoryhut.com/
Kat - http://www.caterersearch.com/tabletalk/default.aspx

And of course… Kath of A Cupcake or Two and Trissa of Trissalicious!

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Filipino

Pork Adobo

21 August 2009 – 2:11 pm

Adobo. By far, in my opinion, the most famous Filipino dish within and outside the Philippines. Everyone eats it, everyone loves it, and most know how to cook it. It’s such a simple dish to make that I think I cook it almost every week. It’s so easy to make and stores well – it has vinegar hence has some “preservative” qualities. This dish is literally a one pot full of ingredients – no steps, no techniques, no nothing… so how good is that?!

Pork Adobo

Makes approximately 4-6 servings

1 kg pork rashers

4 medium sized potatoes, peeled & cut into quarters

3 cloves garlic, chopped

3 tbsp soy sauce

1 tbsp vinegar

Peppercorns

Salt to taste

  1. Place pork, garlic, soy sauce, vinegar, salt and peppercorns in a pot. Bring to boil and cook pork for about 45 minutes to an hour depending on pot size and heat distribution. Ensure you add about half a cup of water every so often so the pork does not burn (from the soy sauce) or dry up.
  2. Once pork is tender, add the potatoes. Cook for a further 10 minutes.
  3. Serve with rice and enjoy!

Really… how hard was that?

This is one of those dishes that I remember mum used to cook ALL THE TIME so we can bring it to school back in the Philippines. Like I said, it keeps well unrefrigerated so it can usually last that long in our lunch boxes. It’s good eaten warm, obviously, but in the tropical heat of Manila, no microwave was needed whenever it’s lunchtime in school.

Some people would use bay leaves, add banana blossoms (one of my favourites!), or even let the sauce dry up and have this rather fried version. I like the sauce on the rice though, but that’s just me. I also use chicken sometimes, and with that I add the bay leaves & a little bit of green chilli for that extra added kick.

I must admit, this is one of those dishes that makes me miss my mum. They’re on a rather super extended holiday in the Philippines and we have those typical mother-daughter relationships: you argue when they’re around, but you miss them when they’re not. Ah well… as long as they’re enjoying their holiday! Lucky them!

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