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.

Crispy Beef

All I can say about this dish is ‘heavenly’. As previously noted, I tried the Crispy beef at the Cheesecake Factory the other night. With that said, when I love a dish, I attempt to recreate it, and I believe I did just that. It was ridiculous how simple this dish was to make.

I used a carne de asada beef that I purchased from El Rey. I then sliced the beef pretty thin and massaged it in a 1/4 cup of cornstarch and let sit for 10-15 minutes. A simple note, if you never been to El Rey in Milwaukee, WI, go. It is a wonderful place, has two locations, and not only a great place to eat, but to shop for fresh produce and meats.

Once the meat is setting in the cornstarch, heat about 4 cups of canola oil to medium to high heat.

Figuring out the sauce was a bit of a challenge, however it was a bit salty, had ginger, garlic, and soy sauce. Heat a pan with a 1-2 tablespoons of olive oil. Add ginger and garlic and cook for a couple of minutes. Add sliced carrots and fresh green beans. Add water and mix in some brown sugar to build thickness and some sweetness, and cook for a few minutes until you build a sauce. Remove it from the heat. During this time, feel free to chop a couple of scallions, thinly, for garnish and flavor.

The oil should be ready, so add the beef and cook until the edges become dark and crispy. Remove with a slotted spoon and place on some paper towel to drain the the remaining oil from the beef. (I salted the beef at this time for my kids to try as the sauce is pretty powerful). Add remaining beef to the oil, and continue with this process.

Place pan of sauce back on a burner on low to medium heat and add the beef. Throw in the scallions, and cook until warm. Transfer the beef to a dish and serve with rice.

Ingredient breakdown:

* Amount of beef to your desire
* 3 green onions
* 2 TB garlic
* 1TB minced ginger
* 1/2 cup soy sauce
* 3/4 cup brown sugar
* 1/4 cornstarch
* green beans
* sliced carrots
* rice