Comments on: Pork BBQ on a Stick with Gata, Bagoong & Sambal a la Marketman (Version 2)

By: Katrina

Katrina — Mon, 16 Apr 2012 18:39:42 +0000

This is something I’d surely enjoy — I love the combination of coconut milk, bagoong and pork. Have you tried the Binagoongan with gata in XO46? Sarap!

By: betty q.

betty q. — Fri, 13 Apr 2012 16:25:25 +0000

Ted…since you are at it, might as well pour some of that fresh pineapple juice to your tocino so you have no need to cook tocino in water first. But try cooking it by barbecuing it first on a really hot grill till you get the grill marks only. You have that smokey hamonado taste and then finish it in the oven…with garlic sinangag for breakast on the week-end!

By: ted

ted — Fri, 13 Apr 2012 15:13:24 +0000

@Betty, thanks and that thought made me do more wiki’s, and found out that the stem of the pineapple (middle portion) had the most concentration of bromelain. I will try crushing that and add to my marinade instead of the canned juice.

By: EbbaBlue

EbbaBlue — Fri, 13 Apr 2012 11:49:34 +0000

This is how I marinate my barbecue too, but with lesser coconunt cream ratio. And with the left over sauce, I add a a teaspon of banana ketchup for that color and tomato flavor.

And yes Ms. BettyQ, I do slather my legs foot with coconut cream.

By: Jade186

Jade186 — Fri, 13 Apr 2012 08:02:13 +0000

*Thumbs up* and *Like* !!!

By: Betchay

Betchay — Fri, 13 Apr 2012 00:27:20 +0000

I will try this….I love anything cooked with coconut milk/cream….looks so yummy.

By: betty q.

betty q. — Thu, 12 Apr 2012 22:05:49 +0000

MM…coconut is a natural remedy used as skin bleaching agent…www.stbotanica.co.uk

By: Footloose

Footloose — Thu, 12 Apr 2012 21:31:47 +0000

@Bakerwannabe, what my Malaysian Chinese colleagues from work showed me started out similar to our lechon sauce, i.e., lots of oil to sauté garlic and finely chopped shallots but departs from it with the addition of dried and fresh chili, roasted blachan (a chunk wrapped in foil and baked in a medium oven for no more than ten mins.), roasted blanched peanuts crushed in an almirez (or buzzed in a food processor), kakang gata and palm sugar. This is quickly cooked in that sequence until a bit denser looking than salsa ng lechon and seasoned with salt and fresh milled black pepper to taste.

By: gensanite

gensanite — Thu, 12 Apr 2012 16:45:45 +0000

gata as barbecue marinade… hmmm… very interesting…

By: bakerwannabe

bakerwannabe — Thu, 12 Apr 2012 16:13:37 +0000

@Footloose, do you mix your stay sauce with coddled egg?