PHILIPINO BB PORK SKEWERS

ilipino BBQ Recipe Philippines Barbecue Basic Ingredients

• 1/2 kilo of pork sliced into slightly thin strips
• 1/2 cup vinegar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1 tbsp hot sauce
• 1 can calamansi soda (Sprite softdrinks would do as a substitute
• 1 head of garlic crushed
• 1 small onion minced
• salt to taste
• 1 tbsp cooking oil
• 1 tbsp sesame oil
• skewers

Filipino BBQ Recipe Philippines Barbecue Cooking Procedure

• Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.
• Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.
• Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat. Set aside to let the excess marinade to drip.
• Boil the marinade until it's reduced to half. Transfer into a bowl and mix the oil. This would be a good glaze as we grill the bbq. Sesame oil makes the bbq aromatic as we grill.
• Grill the skewered meat over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and colo

CHINESE BB PORK

1. Cut the pork into strips approximately 2 inches wide and 5 inches long.

2. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

3. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

4. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

5. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

6. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.

7. Cut the pork into strips approximately 2 inches wide and 5 inches long.

8. Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.

9. In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

10. Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

11. Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F. Remove and cool.

12. When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick. Serve at room temperature, cold, or use to make steamed buns.


Ingredients
1 1/2 pounds pork tenderloin, shoulder, or butt
2 cloves garlic, peeled and mashed
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon liquid honey
2 teaspoons brown sugar
1/4 teaspoon five-spice powder
a few drops red food coloring, optional

5 SPICE BEEF KABOBS

Directions
1. Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).

Ingredients
1  pound  beef flank steak or boneless beef sirloin
2  tablespoons  reduced-sodium soy sauce
1 - 1 1/2  teaspoons  Chinese five-spice powder
1 6  ounce carton  plain Greek yogurt
1  tablespoon  snipped fresh mint leaves
2  small  limes
Fresh mint leaves

Servings
4 servings3/4 cup yogurt sauce

BAKED LOADED POTATOES

ngredients
6 large Yukon Gold Potatoes, cut into 1/2 inch cubes
1 yellow onion, finely chopped
2 tablespoons olive oil
1 teaspoon garlic salt
4 strips cooked bacon, I prefer applewood smoked bacon
1 cup shredded cheddar cheese
4 scallions, roughly chopped
kosher salt and freshly cracked black pepper to taste

Directions
Prepare your gas or charcoal grill to high heat.
In a large bowl, toss together the cubed potatoes, chopped onion, olive oil and garlic salt. Break up the cooked bacon and toss small bits into the potato mixture, making sure everything is evenly distributed.
Tear 4 large sheets of aluminum foil, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
Place the 4 parcels on the grill and cover. Let the potatoes cook for about 7-8 minutes on each side. When flipping the potato parcels, be sure to use a pair of tongs and a spatula so the parcels stay intact.
Once the potatoes are fully cooked and fork tender, you can peek into the parcel and check, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the chopped scallions. Let the parcels cook for about 1 minute more just to melt the cheese.
Carefully remove the potato parcels from the grill and serve the potatoes either in the aluminum foil or transfer them to individual plates. Season with salt and pepper as needed.

Servings
4 servings

HONEY BEER CHICKEN SKEWERS

Ingredients
2 cloves garlic, grated with a microplane (or minced)
1/3 cup honey
1/2 cup porter or stout beer
1 tsp red pepper flakes
½ tsp Dijon mustard
¼ cup soy sauce
¼ tsp pepper
1 tbs olive oil
¼ cup chopped shallots (about 1 medium shallot)
6 boneless skinless chicken thigh fillets, cut into cubes
oil for the grill
Chopped cilantro for garnish (optional)

Directions
In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.
Grill directions:
Preheat grill to medium high.
Brush the grill lightly with oil.
Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
Sprinkle with chopped cilantro prior to serving.
Oven directions:
Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
Sprinkle with chopped cilantro prior to serving.

BRATWURST BEER GRILLED

Beer Grilled Bratwurst

Ingredients:

• 5 good quality bratwurst sausages
• 24 oz beer or other liquid
• 2 large onions, halved, peeled and sliced
• 1 pat butter
• Salt and pepper to taste

Method:

Place bratwurst, beer and onions in a saucepan and place over medium-high heat.  Bring to a boil, cover and remove from heat.  Allow to stand at least 30 minutes.

Remove bratwurst from beer, strain onions and discard beer. heat a saucepan over moderate heat (this can be done on the grill) add butter and onions and cook until just browned. season with salt and pepper as desired

Grill bratwurst until nice grill marks have formed and sausage is warmed through.

Place brats on buns, garnish with onions, add condiments according to your tastes.

Share and Enjoy!

HONEY LIME CHICKEN SKEWERS

What You Need

3 tablespoons soy sauce – You can use gluten – free soy sauce to make this recipe gluten – free
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced

1/4 teaspoon of salt
1/4 teaspoon of pepper

1/2 teaspoon red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts – cut into bite size pieces

What To Do

In a bowl – combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro

Place chicken in the marinade – cover and place in the fridge for 1 hour

Place chicken on skewers and heat on a grill or fry pan – cook each side for a couple minutes — I like to cook one piece of chicken separately so I can check when it should be done

Sprinkle the rest of the cilantro on top