Filipino Barbecue

I will be the first to admit that when my wife made this for me, it was wonderful. Anyone who knows me knows that I will do my own little twist to a recipe, enhance it, if you will. This recipe stems from my wife’s upbringing. In her house, barbecue is the dish. It was not chicken, ribs, or anything else you might expect as barbecue. When they talk barbecue, it means meat on a stick, and it is something amazing.

Filipino Barbecue Recipe

This recipe is way too simple, and it is awesome served with beer, rice, papaya salad, potato salad, or great on its own.

  • Pork Shoulder or Pork Butt (need a little fat), thinly sliced
  • 1 head of garlic, minced
  • 1/4 cup brown sugar
  • 1 cup of soy sauce
  • 2 tbsp ground black pepper
  • 3 green onions, thinly sliced
  • Wooden skewers (soaked for one hour or more)

Keep in my that this meat will end up on bamboo skewers so you will not want chunks of meat, and you will want thin slices of meat, possibly a 1/4 inch thick. Depending on the amount of pork and barbecue you are making, this process can take some time. Once you are done slicing, add the garlic, brown sugar, soy sauce, pepper, and green onions to a large bowl, and whisk until the brown sugar is dissolved. Add in your pork, and toss to make sure all of the meat is coated.

I use a zip lock bag for this next step because I typically marinate the meat for 12-24 hours.
Add the meat to the bag and place in the refrigerator.

Once you are ready, sew them onto the skewers, about three slices per skewer. Heat  your grill, and cook the pork. You know when the sugars start to melt into the meat, become one, and look heavenly.

Keep in mind that these will go fast and trust me, you and your family are just going to love them. Enjoy.

Som Tam Recipe – Thai Papaya Salad

After spending a lovely day with my wife, I decided to invite my in-laws over for a Mother’s Day dinner. Seeing that my father-in-law is Filipino, I decided to make his yummy barbecue recipe, my egg rolls, a thai papaya salad that will rock your socks off, pancit with chicken and shrimp, and curry mussels. Sounds like a lot. It was.
Som Tam Recipe
I started off the family with a dozen or so egg rolls that I wrapped a few weeks back. My father-n-law said these were better than the Filipino ones, so I took that as a serious compliment. I kept the sauce for the egg rolls really simple. White vinegar, chopped garlic, and ground pepper.

Anyway, I am not posting about egg rolls, as I posted that on Seis de Mayo. Because I was making pork barbecue, I wanted to introduce something spicy, sweet, and tangy. Bring on the papaya salad. This has some intense flavors and smells so prepare yourself.

Ingredients include:

  • 1 young papaya (larger in length, green) commonly found in asian markets.
  • 12 cherry tomatoes, halved or quartered
  • 1/4 teaspoon shrimp paste (beware of the smell, but move on)
  • 3 TB of nam pla (I use the 3 crab brand)
  • 2 cloves garlic
  • 3 red thai peppers (spicy, so adjust to 1, 2, 3, or more)
  • 1 TB sugar
  • 1/2 a lime
  • Asian Green beans (optional)
  • peanuts (optional)

First peel the papaya. Once peeled, shred the papaya until thin strips. Once you have enough for your salad, add garlic, shrimp paste, tomatoes, beans, and thai peppers to a mortar and pound with a wooden pestle (I purchased both mortar and pestle at an asian market for six dollars). Do not pound too hard as you really just want to bring out the juices of the bean and tomatoes.

Add the papaya, fish sauce, peanuts, and sugar into the mortar and begin to use your pestle and a large spoon and begin to toss and mix. Transfer to serving plate and eat with rice, sticky rice, or fork and chopsticks. This dish brings great flavors, maybe not meant for everyone (most people at the table could not handle the intensity of the thai peppers, so adjust to your liking), however is great with barbecue.