This ventured into the realm of satay, but not quite. Since I was fooling around with variations on Filipino pork barbecue on a stick, I decided it might be nice to try a version with freshly pressed coconut cream, some pungent shrimp paste and some heat from a batch of homemade sambal.
The cream was supposed to add richness and hopefully keep the pork moist. The shrimp paste to provide that hint of funkiness and salt. And the sambal some spice, of course.
Add some brown sugar and some vinegar and season with salt and pepper. Mix this all up and let it marinate for an hour or two before piercing onto bamboo barbecue sticks that have been pre-soaked in water.
The coconut milk had this unexpected “whitening” effect on the meat… hmmm, I might be onto something here… instead of all those whitening soaps and creams, people can just come for coconut cream baths… :) With the leftover marinade, we brought this to a boil to create a pungent basting sauce free of cooties.
Baste two or three times and keep a close watch on the meat so it doesn’t get too burnt and bitter…
…it was looking really good at this point. And I LIKE the natural colors, without the help of food coloring so present in local barbecues these days…
…the results? Pretty good. The meat was reasonably moist and extremely tasty. The coconut cream muted the other flavors, but the bagoong and a bit of the sambal still shone through. Maybe I should have added MORE sambal for a little more spice. I would say this was a 7.50-7.75/10.00 on the Marketman BBQ scale. If you like the flavor profile of coconut cream, bagoong and chili, I would recommend you try this. If you are a die-hard sweet sour tangy salty classic barbecue fan, this may not be for you.
Pork BBQ, Version 1, here.