Pork Barbeque, Loved by Me & You

Outdoor events such as camping, picnics, swimming and outing whether done on a nature park, farm, grove, resorts, beach, rivers and the likes will never be as fun without barbeque. There is something in the scent of a meat smoking in the grill that brings delight and enjoyment to everyone. The fun actually starts from the moment you commence cooking and continues down to the eating. That’s why for most Filipinos, outdoor party is incomplete without the much- loved pork barbeque.

The same is also true in indoor party and home gathering. Pork barbeque has been a common food in every Filipino dining table during special occasions. It is an acknowledged favorite and a sure hit to all family members or visitors, young and old, no matter how choosy they are.

Just like the popular adobo, every family has his own way of preparing their BBQ. It is developed over the countless times of preparations. Though variance is observed from region to region, the basic ingredients however remain basically the same for all.

I myself have several recipes for pork barbeque, but let me share the one which requires ingredients that Filipino families normally have in their pantry.

For this recipe you have to prepare 1½ kls pork shoulder (“kasim”) cut into small pieces (you can also use pork loin (“lomo”), 1 whole garlic, peeled and minced, 1 cup soy sauce, ½ cup catsup, ½ cup sprite or 7-up, ¼ cup calamansi or lemon juice, 1 tsp ground pepper, 3 tbsp brown sugar and 2 pcs chili pepper (optional).

In a bowl, combine all the ingredients except pork and mix thoroughly. Taste the mixture and add more sugar according to your preference. At the end of some serious stirring you should have this dark, rich and exotic-looking sauce.

Wash the pork pieces and drain properly. Combine the pork with the sauce and mix until pork is evenly coated. Marinate inside the fridge for at least 4 hours or if possible overnight for best result.

One hour before you start cooking, soak your bamboo skewers/barbeque sticks in water to prevent from getting easily burned on the grill. After covering your hands with lots of sauce and narrowly pricking your fingers skewering the meat you should have this.

The next steps are pretty much known to everyone. So I’ll just show them through photos.

And finally after inevitably inhaling several liters of somewhat pleasant smoke and smelling that divine BBQ aroma you’ll have this.

I’m sure that by the time you reached this point, you have unconsciously consumed several sticks already. Don’t feel guilty, that’s ok, it’s the same everywhere. No one is expected to resist such a temptation. c“,)