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Why It Works
- Cooking down the marinade substances first concentrates the sugars to create a candy, sticky end on the grilled meat.
- Marinating the meat in a single day permits the flavors to develop absolutely.
I’ve talked about my love for Filipino delicacies, but it surely took a while to work my method from dish to dish to develop this fondness. The primary scrumptious merchandise I ever tried that kicked off this journey was Filipino barbecue, a candy and sticky skewer of grilled pork or rooster.
I not often go away a Filipino restaurant or household operate with out having some barbecue, and despite the fact that it is so widespread, it has been a steady problem making an attempt to copy it precisely at dwelling. This recipe first got here to me as a listing of substances—no measurements—from the fiancée’s uncle, who is named the household barbecue chef. I am nonetheless perfecting simply the correct quantity of every part, however I am proud to say that I’ve come fairly shut. My recipe under grills up a wonderful batch of these glistening sticks of meat and works for each rooster and pork.
October 2008
Easy methods to Excellent Sticky and Candy Filipino Barbecue Skewers
Prepare dinner Mode
(Hold display awake)
For the Marinade:
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1 cup (240 ml) Coke
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1 cup packed brown sugar (7 3/4 ounces; 220 g)
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1 medium onion (8 ounces; 226 g), finely chopped
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1/2 cup (120 ml) soy sauce
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1/2 cup (120 ml) apple cider vinegar
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1/4 cup (60 ml) orange juice
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1/4 cup (60 ml) ketchup
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2 tablespoons (30 ml) recent lemon juice (from 1 giant lemon)
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6 medium cloves garlic cloves (50 g), minced (about 2 tablespoons)
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3 tablespoons (45 ml) oyster sauce
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1 tablespoon Diamond Crystal kosher salt; for tables salt use half as a lot by quantity
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1 tablespoon freshly floor black pepper
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1 teaspoon pink pepper flakes
For the Meat Skewers:
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4 kilos (1.81 kg) boneless pork shoulder or boneless skinless rooster thighs, reduce into 1-inch cubes
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14 (12-inch) picket or metallic skewers (see notes)
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For the Marinade: In a medium saucepan, place all marinade substances and whisk to mix. Prepare dinner over low warmth stirring often, till simply heat and sugar is dissolved, about 5 minutes. Take away from warmth and let cool to room temperature, 1 to 1 1/2 hours.
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In a 1-gallon zipper-lock bag, place rooster or pork cubes and pour marinade throughout. Seal the bag, eradicating as a lot air as attainable, and transfer meat till evenly coated. Refrigerate for 12 to 18 hours, turning bag and redistributing meat in marinade at the very least twice.
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For a Charcoal Grill: Open backside vent utterly. Mild giant chimney starter stuffed with charcoal briquettes (6 quarts). When prime coals are partially lined with ash, pour evenly over half of grill. Set cooking grate in place, cowl, and open lid vent utterly. Warmth grill till sizzling, about 5 minutes.
For a Charcoal Grill: Open backside vent utterly. Mild giant chimney starter stuffed with charcoal briquettes (6 quarts). When prime coals are partially lined with ash, pour evenly over half of grill. Set cooking grate in place, cowl, and open lid vent utterly. Warmth grill till sizzling, about 5 minutes.
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Whereas grill is heating, thread meat onto skewers. Every bit of meat ought to contact the following, however don’t push tightly collectively.
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Working in batches if wanted, grill, (lined for a fuel grill) turning often, till either side is properly browned and the meat is cooked by means of, 6 to 10 minutes. Serve instantly.Â
Particular Gear
Medium saucepan, 1-gallon zipper-lock bag, charcoal grill or fuel grill, grilling tongs, 14 (12-inch) metallic or picket skewers pre-soaked in water for at the very least half-hour
Notes
If utilizing picket skewers, soak skewers in water for at the very least 20 minutes earlier than utilizing.
