How to Make Pork Barbeque
Making barbecue isn’t the most complicated dish to make but it sure is one of those dishes that yield the best results on the plate. The act of barbecuing is more of a cooking style rather than a specific dish or recipe and it’s done all over the world. You just need a hot grill and cuts of your choice of meat and you can literally barbeque anywhere possible.
Side note: we’re going to use barbeque and barbecue interchangeably.
If you want to dive further into the terminology of barbeque, it can mean different things at the same time. According to Wikipedia, barbeque is primarily known as a cooking method and a cooking device. It’s also a term for a social gathering wherein the cooking method of barbecuing is taking place.
The most common place to barbecue is outdoors but it can also be done inside, usually by fancy restaurants that have ovens that are specifically designed for barbecuing.
If you want to break it down further, there are three specific cooking techniques when barbecuing: roasting, grilling, and smoking. If you’re confused about the differences between these three (like I was), let me break it down even further.
Smoking is the easiest one to differentiate because all it entails is exposing the meat to smoke for a period of time. This is done by burning a flammable material, like wood, to create the smoke and placing the meat above it to observe the smoke and not necessarily the flames.
Roasting food historically just means to literally hover meat over a fire to cook it. Currently, roasting involves bigger pieces of meat and have it slow-cooked at a set temperature, like with lechon.
On the other hand, grilling food is placing pieces of meat on a grill rack over an open flame, usually fed by charcoal or gas, and letting the meat cook. Which is the simplest.
Filipinos mainly do grilling for their Pinoy barbeque. It doesn’t have to be more complicated than it is. As long as there’s a grill over a bed of hot charcoal, the Filipino pork barbeque can be cooked anywhere outdoors.
In fact, I know a lot of carinderia and eatery owners who use this grilling method outdoors to entice customers. They’ll set up their grilling station outside of their establishment by the street and cook their specially made barbeque there rather than in their backyard. Why? Because the smoke produced by the cooking meat travels down the street with a very delicious smell straight to the noses of hungry customers. Clever right? No advertising needed.
I always love it whenever there is a grill and something barbeque available. Not so much as to do the grilling myself but to watch the meat cook on the grill. Pinoy barbeque requires plenty of basting as it cooks on the grill and there’s something hypnotizing about the process. I guess it’s seeing the flavors being added to the meat before my eyes that it’s so attention-worthy to me.
Anyway, we’re going to recreate that hypnotizing process with this Pinoy Pork Barbeque recipe. Most pork barbeque recipes are marinated before it’s cooked on the grill by a mixture of traditional condiments namely sugar, soy sauce, calamansi, or vinegar. We also use seasonings sometimes. Yum!
This recipe does some things a little differently. We’re still going to marinate the meat overnight but we’re going to tweak the ingredients in this special recipe. You might notice that they are no calamansi in this recipe, like in traditional marinade recipes. That’s because we’re going to use the soda, Sprite, instead.
When the marinating process is done and the meat is all skewered, it’s important to save the remaining marinade that’s left in the bowl. We’re going to use it as the sauce to baste the meat as it’s cooking on the grill. Easy and quite resourceful, right?
This recipe will sure to impress your family members or guests if you’re going to prepare it for a party. Try this recipe now!
- 1 kilo of Pork
- 1 pack of Barbeque Sauce
- 1/2 cup of Sprite Soda
- ½ cup of soy sauce
- 2 tbsp. Sugar, 1 tsp. Salt and 1 tbsp. Pepper
- ½ tsp. Seasoning Granules
- 1/4 cup of Ketchup
- 1 whole Garlic slice dice
- Barbeque stick
- Marinate the pork with soy sauce, garlic, seasoning granules, sugar, salt, and pepper, ketchup, barbeque sauce and sprite soda then mix well.
- Refrigerate overnight.
- Skewer the marinated pork and set aside.
- Ready the griller and sauce for basting. For basting sauce mix the oil, ketchup and the remaining sauce from the marinated pork.
- Grilled the pork bbq in 2 to 3 minutes each side.
- Brush of basting sauce to make it juicy.
- Turn it time to time.
- Serve with favorite sauce and enjoy.