Kulinarya’s theme for the month of June 2010 is INIHAW (Pinoy Bbq/Grill).
Pinoy BBQ/GRILL is an everyday affair in the Philippines. During parties, Pork Bbq Sticks is a must on the table, like Pancit (Noodles) and if we move outdoors in the Philippines…..now we are talking serious Pinoy BBQ/GRILL on offer as street foods. You will see the IUD (Marinated Chicken Intestine), ISAW NANG BABOY (Marinated Pork Intestine), HELMET (Marinated Chicken Head), BALAT (Pork Skin), ADIDAS (Marinated Chicken Feet), BETAMAX (Steamed Cubes of Pork Blood), WALKMAN (Pig’s Ears), PORK BBQ STICKS and DRIED SQUID….. and yes! I confess that I eat most of them, yum! yum! yum!
Filipinos have special BBQ/GRILL dishes too…..there’s LECHON (Roasted Whole Pig), CHICKEN INASAL, LECHON MANOK (Charcoal Chicken), INIHAW NA LIEMPO (Pork Belly), INAHAW NA BANGUS (Milkfish Stuffed with Onions and Tomatoes) and lets not forget the simple ones…. INIHAW NA SAGING NA SABA (Grilled Saba Bananas~Skewered or Roasted with the Skin Intact) and INIHAW NA MAIS (Grilled Sweet Corn on the Cob). Sorry, if I missed some favourites just leave it in the comment section, so I can think about them and drool in my dreams :)
Here’s my cute portable Charcoal Bbq Bucket…. I’ve purchased this last year from Pillow Talk in their “Sale” Section for AUD$29.00. I love it so much that I never leave it outside and always give it a good clean every time I use it. I have put a 1/2 brick on the bottom for the charcoal holder to seat on, to make sure that the heat is close enough to cook my grilled stuff because if your charcoal is too low, the meat takes longer to brown and it tends to dry up.
I’ve just recently recovered from my Barrio Fiesta Adventure, and yes….. it took me more than a week, LOL! The TRIBE ate fast food last week most of the time as I was soooo over at cooking after that event. Been reading other members Kulinarya June post and I felt so guilty not joining in the fun, that last Monday morning, I defrosted my sliced pork belly and eyed the frozen leftover skewered pork skin from Barrio Fiesta. Mr. H didn’t bother to finish cooking them all…. too tired I think from all the running around during the day. So here’s my late Kulinarya Post on Pinoy Bbq/Grill.
Busog! Sarap! INIHAW NA LIEMPO (Pinoy Bbq Pork)
1 kg pork belly
2 big cloves garlic, crushed
1/2 tbspn brown sugar
1/4 cup white vinegar
1/4 cup soy sauce
pinch of coarse ground pepper
*used AUS Measuring Cups & Spoons
~ Cut the pork belly into thin slices (1/2 cm in thickness). In a small jug or bowl, combine the last 5 ingredients together and stir till sugar is dissolved.
~ Pour the marinade over the pork slices and using your hands, massage the marinade into your meat making sure it is well coated.
~ Refrigerate for 2 hours or overnight before cooking. Once the marinating time is done, take out the meat and place the marinade juice in a small container. Add about a tbspn of cooking oil and a dash of ketchup into the marinade juice, mix it all up. This will be used as the basting sauce.
~ Make sure your bbq contraption is all set up and the coals are all lighted up. Dip each pork slice into the basting sauce before arranging them flat on the grilling rack.
~ Baste with the sauce once in awhile. Turn the pork slices every now and then for even cooking. Grill the meat until dark golden caramelize/brown but not burnt.
~ Coat the skewered pork skins with the basting sauce before grilling. Cook over charcoals until soft and have golden crispy bits all over.
- When I prepped my pork skins, I filleted out the fat and leave just the skin. I boiled the pork skins in water, peppercorns, salt and bay leaf for about 1 1/2 hours. Drain and let it cool in room temperature, I lay the skins flat between sheets of cling wrap and let it firm up in the fridge. I then cut them up into rectangle shapes and skewer about 5 pieces in a 7 inch bamboo stick (ps. discharge the cling wrap sheets!). You can freeze them skewered already and will separate from each other when you tap the container firmly on your kitchen bench. You can grill them straight from the freezer.
- A squeeze of calamansi or lemon (1/4) will give an extra zing to your basting sauce.
- Red Onion Garlic Vinegar Dipping Sauce is highly recommended for this two dishes.