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Tag: dinner

  • Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    This pinoy pork barbecue recipe is simple enough for anyone to follow.  The Filipino style BBQ is the ultimate Filipino street food.   Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

    pinoy pork barbecue

    Street food has suddenly become popular in the Philippines once again. In the past few years or so, I’ve seen a number of food parks rise up all over.  Maybe because of the change in eating habits of people today. People are busier, there is less time to cook.  Together with the lack of time, people are also looking for cheaper alternatives to eating out. Hence, the popularity of pinoy pork barbecue.

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    Filipino Style Pork Barbecue are skewers of pork marinated in garlic, soy sauce, sprite (or 7-Up) and banana catsup.  Sprite (or 7-Up) acts as the meat tenderizer.  Banana catsup gives the pinoy pork barbecue its reddish color. The pork skewers are grilled until cooked and slightly charred.

    Very easy to make.  Can be eaten while on the go.  And most important, delicious!

    Did I say that they also are very good pulutan with beer?

    BTW, I served this together with the Ensaladang Talong which can be found HERE.

    pinoy pork barbecue

    Ingredients:

    • 400 g pork fillet, sliced finely into around 1 inch by 5 inches
    • 500 g pork belly, sliced finely into around1 inch by 5 inches

    Ingredients for marinade:

    Ingredients for the spiced vinegar dip:

    • 1/2 cup white vinegar
    • 2 cloves garlic, peeled and minced
    • 1/2 onion, peeled and finely chopped
    • 1 to 2 Thai chili peppers, chopped
    • 1/8 tsp freshly-ground pepper
    • 1/8 tsp salt

    Instructions:

    1. Soak 20 barbecue sticks in water for at least an hour.  This is to ensure that the sticks do not burn while grilling.
    2. Mix all the marinade ingredients and then add the strips of pork.  Marinate for a minimum of 4 hours (preferably overnight).pinoy pork barbecue
    3. Skewer the meat into the pre-soaked barbecue sticks.pinoy pork barbecue
    4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.pinoy pork barbecue

    The grill I used is a Weber 741001 Original Kettle 22-Inch Charcoal Grill.  It is quite huge to grill only a few skewers of pinoy barbecue.  You need lots of charcoal to grill the barbecue.  It looks like this:


    Maybe I should get myself a Hibachi grill, it is smaller, and may be possibly used indoors.  It looks like this:

    What do you think?



    pinoy pork barbecue

    Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    This pinoy pork barbecue recipe is simple enough for anyone to follow. The Filipino style BBQ is the ultimate Filipino street food. Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

    • 1/2 kilo pork fillet (sliced finely into around 1 inch by 5 inches)
    • 1/2 kilo pork belly (sliced finely into around1 inch by 5 inches)

    Marinade

    • 4 cloves garlic (sliced)
    • 2 tbsp brown sugar
    • 1/4 cup soy sauce
    • 1 cup sprite or 7-up
    • 1/4 cup banana catsup
    • salt and pepper to taste

    Spiced Vinegar Dip

    • 1/2 cup white vinegar
    • 2 cloves garlic (peeled and minced)
    • 1/2 piece onion (peeled and finely chopped)
    • 1 to 2 Thai chili peppers (chopped)
    • 1/8 tsp pepper (freshly-ground)
    • 1/8 tsp salt

    1. Soak 20 barbecue sticks in water for at least an hour. This is to ensure that the sticks do not burn while grilling.

    2. Mix all the marinade ingredients and then add the strips of pork. Marinate for a minimum of 4 hours (preferably overnight).

    3. Skewer the meat into the pre-soaked barbecue sticks.

    4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.

  • Oven-Baked Summer Squash Fries

    This Oven-Baked Summer Squash Fries is very easy to do.

    A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

    There are many variants of summer squashes.  What are they?

    What is a summer squash?  From Wikipedia:

    Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of Cucurbita pepo, though not all Cucurbita pepo are considered summer squashes. Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes.  The name “summer squash” refers to the short storage life of these squashes, unlike that of winter squashes.

    Summer squashes include:

    Cousa squash, pale-colored zucchini varieties purportedly of Middle Eastern or West Asian descent. Not to be confused with cushaw, a type of winter squash.
    Pattypan squash (scallop squash)
    Tromboncino or zucchetta, unusual among summer squash as being a vining plant and a Cucurbita moschata variety.
    Crookneck squash
    Straightneck squash
    Zucchini (courgette)
    Immature ridge gourd luffa is used as a summer squash in India, where it is known as turai or dodka.
    Aehobak (Korean zucchini) belongs to the species Cucurbita moschata.

    summer Squash fries
    Photo from Wikipedia

    Ingredients:

    Instructions:

    1. Preheat oven to 400°F (200°C). Grease a large baking sheet with olive oil and set aside.
    2. Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
    3. Whisk the eggs in a dish and set aside.
    4. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
    5. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
    6. You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside), but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.
    7. Serve with ranch or another favorite dip.

    Go try this Oven-Baked Summer Squash Fries recipe!

    summer squash fries

    Oven-Baked Summer Squash Fries

    This Oven-Baked Summer Squash Fries is very easy to do.  A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

    • 1 piece summer squash (medium)
    • 2 pieces eggs
    • 1 1/2 cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
    • 1 tsp paprika
    • 1 tsp mustard power
    • Salt and pepper
    • Olive oil

    1. Preheat oven to 400°F (200°C). Grease a large baking sheet with olive oil and set aside.

    2. Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.

    3. Whisk the eggs in a dish and set aside.

    4. In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.

    5. Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.

    6. You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside), but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

    7. Serve with ranch or another favorite dip.

    Check out the other recipes HERE.

  • Pork Meat Loaf

    Pork Meat Loaf

    I was surfing channels on TV one day and stopped when I saw Jaime Oliver was on.  You see, I like the way Jaime Oliver does his cooking, he makes it look very easy.  He was doing a Pork Meat Loaf which really got me interested.  After watching the show, I figured I could do his Pork Meat Loaf and googled the recipe and found it HERE.  I was thinking of doing it as a dinner surprise for the family.  Boy was I disappointed, I did not have some of the ingredients in my pantry.  So what did I do?  Improvise!   Might as well come up with something along the same lines.

    One of the ingredients unfamiliar to me was tomato passata.  It looked like a tomato sauce or puree and I did some research.  It appears that passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy but used throughout Europe.  Big problem, I don’t have it.  Checking my pantry, I saw an Italian Style Spaghetti sauce.  I figured might a well use it as a substitute.  Another ingredient that I did not have was feta cheese.  No problem, I used cream cheese.  The recipe also called for stale bread blitzed into crumbs.  None.  But I did have packaged bread crumbs so I figured this will do.  The recipe also called for chilis but knowing my family, they will not like it. I replaced them with red bell peppers.  The meatloaf was supposed to be served as a topping on spaghetti.  None also, so rice will have to do.


    Ingredients:

    • 3 pcs carrots
    • 3tbsp tbsp olive oil
    • 1 package bread crumbs
    • 1 Kg ground pork
    • 1 tbsp dried oregano
    • 60 grams cream cheese diced into small pieces
    • 1 pc egg
    • 3 pcs red bell peppers sliced lengthwise
    • 2 pcs onion finely chopped
    • 4 cloves garlic finely chopped
    • 1 package 250g Del Monte Italian Style Spaghetti sauce
    • 60 grams Cheddar cheese grated

    Instructions:

    1. Preheat the oven to 200ºC/400ºF.
    2. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes.
    3. Use your hands to mix in a bowl the pork, breadcrumbs, half the oregano, the cream cheese, the egg and a good pinch of sea salt and black pepper.
    4. Shape into a loaf (roughly 20cm long), then, when the time’s up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.
    5. In a pan, heat oil and then put the onion and garlic with the remaining oregano and fry for about 10 minutes, or until softened, stirring regularly. Add the bell peppers and cook for 1 minute.
    6. Pour in the spaghetti sauce and let simmer until the meatloaf is cooked.
    7. Remove the tray from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the red bell pepperss, then grate the Cheddar on top.
    8. Put back the meatloaf into the oven for a further 5 to 10 minutes, or until golden, and the sauce is bubbling.
    9. Once done, slice the meatloaf and use as topping for rice.

    pork meat loaf

    Pork Meat Loaf

    Easy to cook pork meat loaf recipe.

    • 3 pcs carrots
    • 3tbsp tbsp olive oil
    • 1 package bread crumbs
    • 1 Kg ground pork
    • 1 tbsp dried oregano
    • 60 grams cream cheese (diced into small pieces)
    • 1 pc egg
    • 3 pcs red bell peppers (sliced lengthwise)
    • 2 pcs onion (finely chopped)
    • 4 cloves garlic (finely chopped)
    • 1 package 250g Del Monte Italian Style Spaghetti sauce
    • 60 grams Cheddar cheese (grated)

    1. Preheat the oven to 200ºC/400ºF.

    2. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes.

    3. Use your hands to mix in a bowl the pork, breadcrumbs, half the oregano, the cream cheese, the egg and a good pinch of sea salt and black pepper.

    4. Shape into a loaf (roughly 20cm long), then, when the time’s up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.

    5. In a pan, heat oil and then put the onion and garlic with the remaining oregano and fry for about 10 minutes, or until softened, stirring regularly. Add the bell peppers and cook for 1 minute.

    6. Pour in the spaghetti sauce and let simmer until the meatloaf is cooked.

    7. Remove the tray from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the red bell pepperss, then grate the Cheddar on top.

    8. Put back the meatloaf into the oven for a further 5 to 10 minutes, or until golden, and the sauce is bubbling.

    9. Once done, slice the meatloaf and use as topping for rice.

    This goes well with Greek Salad or Buttered Steamed Vegetables.

    There you go folks.  My family loved this Pork Meat Loaf dish and I hope you try it out too.  Not as good as Jaime Oliver’s but worth the time and effort to try.

    Check out other recipes HERE.