Filipino Pork BBQ

Pierced Filipino Pork BBQ or basically pork grill are speared marinated pork cut. These are barbecued until the pork is cooked and it is additionally being seasoned amid the procedure to include flavor and keep the meat soggy. 

Filipino Pork BBQ

Pork grill are better if marinated overnight. This gives the dish additional flavor that makes it more charming to eat. This can be eaten as it seems to be, or with white rice. In the Philippines, pork BBQ is normally sold along road corners with other road nourishments such flame broiled pork isaw barbecued chicken digestive system. 

You can utilize a gas flame broil or charcoal barbecue to cook this yummy pork bbq dish; simply verify that you turn it over around 5 minutes or somewhere in the vicinity when barbecuing and dependably season the top side utilizing the remaining marinade blend                                                                                             before you turn it over so your pork bbq will be                                                                                          delightful and clammy. It will likewise dodge                                                                                              you Filipino pork bbq from getting blazed                                                                                                  rapidly or getting dry.


Ingredients :

4 lbs. pork shoulder, sliced into thin pieces
3/4 cup soy sauce
3/4 cup banana ketchup
Juice from 2 lemons
1 tablespoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup brown sugar
1/4 teaspoon salt

Instructions :

1. Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly.
2. Arrange the sliced pork in a resealable bag or in a bowl. Pour-in the soy sauce mixture. Make sure that the mixture is in room temperature.
3. Massage the pork slices and make sure that it is completely soaked in the soy sauce mixture. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours.
4. Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick).
5. Heat-up the grill. Grill each skewered pork for 5 minutes per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked.
6. Transfer to a serving plate. Serve with vinegar dip.

7. Share and enjoy.

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Pansit Palabok

PANCIT PALABOK– is a noodle dish with smoked fish flakes and chicharon sauce and topped with several ingredients such as cooked shrimp, boiled egg, spring onion or onion leaks, calamansi. A very tasty treat that is sure to relieve your hunger.

Pansit Palabok

There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps.

It’s also very popular for birthdays. Some poeple have thier own versions of pancit palabok, this is my version of pancit palabok.

NUMBER OF SERVINGS: 4-6

PALABOK INGREDIENTS:

• 250 grams palabok noodles
• 200 grams ground pork
• 2 tablespoon oil
• 1 head garlic crushed
• 1 medium onion, minced
• 1/4 cup tinapa or smooked fish flakes
• 3 cups water
• 1/2 teaspoon black ground pepper
• 1 chicken broth cube
• 1/4 cup atchuete soak in 1/2 cup hot water
• 1 cup chicharon powder or chicharon pounded [you can get this from the store]
• **Topping**
• hard boiled eggs sliced
• chopped spring onions
• sliced calamansi

COOKING PROCEDURES:

1. 1. Cook noodles for 15-20 minutes and drain well.
2. Saute, garlic, onion, add ground pork and stir fry until brown.
3. 
   
4. 2. Add tinapa or smoked fish flakes, annato liquid extract, water and chicken broth cube then bring to boil.
5. 
   
6. 3. Add chicharon powder or pounded chicharon, then simmer until sauce is thicken.( just add cornstarch dilluted in water if the sauce is not thick)
7. 
   
8. 4. Add cooked noodles then mix well until sauce evaporated.
9. 
   
10. 5. Remove from heat, put it in a plate and top with garnishing. (onion leaks or spring onion, slice boiled egg and calamansi. Then serve and enjoy. 

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