Reason For This Blog and a Pork Barbecue Recipe, Pinoy Style

Hi!

I have always wanted to put my collection of recipes in a document but have not actually found the time to do so. Actually, I also did not exactly know how to do it except to write all the recipes I have tried cooking and wanted to try in a notebook and some on index cards. Otherwise, I simply bought some cookbooks and/or food magazines and referred to them whenever I wanted to cook something.

Finally, I have learned how to blog, and have found this avenue a very fitting way of documenting my collection of recipes both Filipino foods and international. I hope you'll find my collection worth referring to.

The recipes I'll be sharing here with you are not necessarily my own. I have learned of them through cookbooks, food magazines, my mom and from other people. But what makes these recipes different perhaps from their sources is my own personal touch whenever I tried cooking them myself.

Through the years I've learned that COOKING is an ART. There is actually no rigid rule in cooking. The only guide you are to follow in cookingis your taste buds and those who's gonna eat what you have cooked, and for you to ensure that your food is safe for eating.

But it's different in baking. Baking requires exact measurement of ingredients. I'll talk about baking in later posts...

By the way, between baking and cooking, I like baking more. But as a mother, cooking is indispensable... Thus, expect that here, I'll also be sharing some recipes and cooking tips on baking.

So... for my initial salvo, let me share with you a recipe for pork barbecue. The Filipinos love their food with a hint of sweetness and saltiness, thus, this barbecue recipe. My family loves this recipe a lot.

PORK BARBECUE (recipe from The Best of FOOD Magazine)

Ingredients:
2 cups white sugar (reduce sugar if you prefer less sweet taste)
1/2 cup soy sauce
1 head garlic, chopped
1/2 bottle (320 grams) or about 1/2 cup+2 tbsp. banana catsup
2 tbsp fresh calamansi juice
3/4 cup clear soft drink (ex. Sprite or 7-up)
1 kilo pork kasim or lomo (I personally prefer special ribs), cut into 1-inch pieces

Optional:
2 tbsp. banana catsup

Directions:
1. In a large bowl, combine all the ingredients except for the pork meat and the optional ingredient. Mix well.
2. Marinate pork pieces in this mixture for at least 3 hours or overnight in the refrigerator.
3.Heat grill to medium-low. Drain pork pieces and reserve marinade.
4. If using kasim or lomo, thread the pork pieces into skewers and cook over grill.
5.In a medium saucepan, heat reserved marinade to boiling. Brush barbecue with marinade when almost cooked.

Note: Extra marinade can be served as sauce. Add the 2 tbsp. banana catsup and reheat. Stir until smooth.

6. Serve. (I like serving my pork barbecue with atchara/pickled papaya.)

Until next post... God bless!