Okay, so here is the question that seems to be begging an answer. What makes the best pinoy pork barbecue on a stick, ever?
The Cut of Pork – Is it fattier for flavor, leaner for meatiness, or a mixture of the two, with a chunky piece of fat as filler on the end of the stick? Is it liempo, pig’s jowl, or leaner cuts?
Texture – Is it artificially softened with baking soda (a restaurant trick) over night? Or pounded with a mallet? Cut thinly and bunched up, or cut in larger cubes and skewered like a kebab?
Marinade – Is it marinated for a long time with the risk of any salt drawing out water from the meat? Or is it only salted before cooking? Basted with a sweet sauce or more spice? Seven-up or sprite, soy sauce, kalamansi, sugar, ketchup, vinegar, garlic, salt, black pepper, STAR margarine, chillies, etc?
I can see this is the next Marketman pork obsession until we arrive at the ultimate version… A barbecue that is tender yet nicely caramelized with some burnt edges. Flavorful without being overly sweet. Nicely colored without artificial assistance. Possibly peppery, vinegary and garlicky with a hint of spiciness… Ah, the variations could be endless. The taste-testing taxing on the love handles. But we’ve done lechon, now let’s figure out pork barbecue. Your comments, suggestions, theories and tricks are most welcome… and as always, I will go through the pork barbecue chronicles with you on this blog… :)