Hello everybody! Missing our recipes? We are back with more! This time it is a dish that almost all Filipinos love, ha ha!
Whenever we Filipinos gather together to eat, this dish is rated as one of the most popular dishes that we cook and serve our guests.
As for my family, whenever I prepare this, no matter how many dishes we cook, it is always this dish that gets finished first.
Here is the finished product, looking moist and tender, and I can even imagine the aroma just looking at the picture. Crazy, isn't it?
In this recipe, I used 3 kilos of pork belly, since we had a party. So everything else I will use will be proportionate to the amount of meat I am using.
This is the marinade. In this concoction I put:
the juice of 10-15 pieces of kalamansi, to remove any smell of meat
1 whole head of garlic, crushed and chopped into small pieces
2 pieces of shallots, chopped into small pieces
1 thumb size piece of ginger, chopped into small pieces
1 teaspoon ground black pepper
2 tablespoons of honey
1 small bottle of sprite or mountain dew, or seven up (the sakto size) to tenderize
around 1-1/2 cups of soy sauce
To make sure that I have the right saltiness, I mix all of these things and taste the tip of my finger before putting any meat in. If anything is lacking, then I adjust accordingly, before adding the meat.
When the marinade is ready, put the meat in, making sure each and every piece is totally coated, so I do it one by one, stacking them on top of each other. At least a couple of hours is needed to marinate the meat but for best results, leave it in the refrigerator and cook it the next day.
We grill it with charcoal of course, making sure that the meat is not burned, hence the charcoal should not be too much, and while cooking, we baste the meat with the marinade while cooking and turning the meat from one side to the other occasionally.
Basting means brushing the meat with the marinade to make sure that the meat does not dry out and lose its moisture. So we brush it with the remaining marinade occasionally to come up with cooked meat that is moist and tender at the same time.
Here is the cooked meat, and from the picture you see that it is moist, not dry. If you eat with knives and forks and all that cutlery, you serve the meat as it is, in big pieces, and the ones who will eat will just cut them themselves.
But in my family, everyone, wants the meat already cut into bite size pieces, that way they just shove it into their mouths and enjoy it. For the dip, I mix around a small cup of white vinegar, 1-2 chopped chilis, 1 clove of chopped garlic, a tiny piece of shallot/onion, chopped as well, and mix it with salt and black pepper.
PS:
If you don't have a grill, or you don't want to hassle yourself lighting it and everything, you can cook the meat in a pan. No need to put oil. Just put the meat, and cook it on medium low heat, and it will cook on its own oil. There is also no need to baste. Enjoy!
You are now ready to eat. For more recipes, please go to this page.
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