How to be perfectly sticky and sweet Philipino barbecue skewers



Why is it working

  • Cooking the ingredients of the marinade first concentrates sugars to create a sweet, sticky surface on the grilled meat.
  • The stinging of the meat overnight allows the flavors to be fully formed.

I mentioned I love the Filipino cuisineBut it took some time to work from the dish to the dish to create this love. The first fine element I have ever tried was the Filipino Barbecue, a sweet and sticky pork or chicken sweet and sticky skewer.

I rarely leave a Filipino restaurant or family function without some grilling, and although it is so common, it was a constant challenge to repeat exactly at home. This recipe first came to me as a list of ingredients – no measurements – from the groom's uncle, called a family barbecue. I still perfect the right amount of everything, but I'm proud to say I was very close. The following recipe for a beautiful item from the glittering meat sticks and works for both chicken and pork.

October 2008

How to be perfectly sticky and sweet Philipino barbecue skewers


Cooking method
(Keep on the screen awake)

To the marinade:

  • 1 cup (240 ml) Coke

  • 1 cup wrapped brown sugar (7 3/4 ounce; 220 g)

  • 1 medium onion (8 ounce; 226 g), finely chopped

  • 1/2 cup (120 ml) I am a sauce

  • 1/2 cup (120 ml) apple vinegar

  • 1/4 cup (60 ml) orange juice

  • 1/4 cup (60 Ml) ketchup

  • 2 tablespoon (30 Ml) fresh lemon juice (From 1 large lemon)

  • 6 medium clove garlic clove (50 g), minced (about 2 tablespoons)

  • 3 tablespoon (45 ml) oyster

  • 1 tablespoon Diamond crystal kosher salt; Tables Salt Use half with so much volume

  • 1 tablespoon freshly ground black pepper

  • 1 teaspoon red pepper flakes

To the skewer of meat:

  • 4 pound (1.81 kg) Pork shoulder or chicken legs without boneless skin, cut into 1 -inch cubes

  • 14 (12 inches) a tree or metal skewer (see notes)

  1. To the marinade: In a medium frying pan, place all the marinade and whisk. Cook for about 5 minutes while stirring on low heat until only warm and dissolved. Remove from heat and leave to room temperature for 1-1 1/2 hours.

  2. Place chicken or pork cubes in a 1 gallone zipper bag and pour the entire marinade. Close the bag and remove as many air as possible and move the meat until it is evenly over. Refrigerator for 12-18 hours, reversing the bag and redistributed at least twice.

  3. For charcoal grid: Open the bottom vent completely. Lightweight, large chimney starter is full of charcoal briquettes (6 quarters). If the upper carbon is partially covered with ash, pour half of the grill evenly. Set the cooking grid in place, cover and open the ventilation of the cover completely. Heat the grid to hot, approx. 5 minutes.

    For charcoal grid: Open the bottom vent completely. Lightweight, large chimney starter is full of charcoal briquettes (6 quarters). If the upper carbon is partially covered with ash, pour half of the grill evenly. Set the cooking grid in place, cover and open the ventilation of the cover completely. Heat the grid to hot, approx. 5 minutes.

  4. While the barbecue heats, add the meat to the skewer. Each piece of meat must touch the next, but do not press tightly.

  5. If necessary, it works in items, grill ((covered on a gas grid) to occasionally rotate until both sides are browned nicely and the meat is cooked for 6-10 minutes. Serve immediately.

Special equipment

Medium pan, 1 gallone zipper bag, charcoal barbecue or gas grill, grill pliers, 14 (12 inches) metal or wooden skewers, soaked in water for at least 30 minutes.

Note

If you use wooden skewers, soak the skewers in water for at least 20 minutes before use.

More information

Leave a Reply

Your email address will not be published. Required fields are marked *