Friday, July 8, 2011

Pinoy BBQ + Atchara !

A popular dish during children’s party, pulutan or a sidewalk snack-No muss, No fuss! Here’s a simple and Filipininized barbecue recipe....

Pinoy Pork Barbecue    
1 kg     Pork liempo(Belly), sliced
1/2 c    Soy sauce
1        Garlic(whole), minced
1        Red Onion (whole) finely chopped
1/4 c    Calamansi juice or lemon juice
1/2 c    7-up or Sprite
1 tspn Black pepper, ground
3 tbspn Brown Sugar
1/4 c    Banana catsup
In a mixing bowl, combine marinade ingredients. Add meat and mix well. Keep in the refrigerator for at least 1 hour.
Cook over charcoal grill—turning every few minutes on each side and basting leftover marinade.
If using an oven, pre-heat  to 350 deg. Place meat in a pan/tray. Cook for 30-45 minutes—basting the meat every few minutes with the leftover marinade.
Food Notes :
  1. The longer you marinate, the better the taste—Overnight !
  2. You can serve it in bamboo skewers – just slice meat to small pieces and slide pork into skewers! (Just remember to soak skewers in water overnight before using to avoid burning)
  3. Substitution : if you do not have banana catsup, a regular tomato catsup is ok—just add a chilli or two to add a little kick !
And ----To complement my Pinoy BBQ, sharing you my recipe of Atchara-a Filipino dish usually served as a side for fried and grilled foods- pretty much a side salad without the dressing !

Atchara (Pickled Papaya)
4 c grated fresh green papaya
1/4 cup salt
1 carrot, peeled and sliced
1 red bell pepper, sliced into long strips
1 (2 inch) piece fresh ginger root, peeled and sliced
2 green chile peppers, sliced into thin rings
50 g raisins
1 cup white vinegar
1 cup water
1 cup white sugar
1 teaspoon salt
In a bowl, mix grated papaya and salt, allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Using a cheesecloth, drain liquid from grated papaya.
Using another bowl, combine and mix the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins. Transfer the mixture to clean, dry jars with lids.
In a sauce pan, stir the vinegar, water, sugar and 1 teaspoon salt, bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before consuming.
Food Notes :
  1. Atchara must be stored in an airtight jar and once opened, keep refrigerated.
  2. Jars must be sterilized to prevent molds.
  3. Place in a nice jar and put a fancy ribbon – Sell them !